ODDBIRD'S 'MAKE AT HOME' TURKISH LAHMACUN

WHAT MEMORIES ARE MADE OF ✨

As a kid I always turned my nose up at Lahmacun. Lahmacun is usually served at the same places they make Turkish Pide and I preferred the cheesy style pizza to the meat flavored one. But as an adult, like eggplant and mushrooms, I wholeheartedly embraced Lahmacun and it soon became the flavor of my most favorite memories.

Taking my husband (then boyfriend) to meet my family in Turkey a few years back, I loved being able to run down to the local ‘pideci’ spot near Grandma’s house to order 4 lahmacuns with Ayran (a classic Turkish yogurt drink) and taught my husband to load them up with arugula and tomato, drizzle with lemon, wrap them up like a kebab and devour them in a few large bites.

Making lahmacun at home brings so much joy; a labor of love for the whole family to get involved in. Have the kids knead and roll the dough or spoon out the mixture while you cook the first pizza on low heat on the stovetop. We recommend preparing one lahmacun while cooking another to keep the flow steady.

Finally, don’t cook these too early ahead of dinner as they lose their crunch the longer they sit out. They’re most flavorsome straight from the stove & packed with those fresh ingredients!

– Hazal, Oddbird’s General Manager

INGREDIENTS

FOR THE FILLING:

1 x brown onion
1/2 x red pepper
1/2 x green pepper
1 x tomato
2 x garlic cloves
1 tbls tomato paste
1/2 bunch of parsley
250g ground beef
1 tsp each of paprika, pepper, cumin, salt and pepper
1/4 tsp chilli flakes

FOR THE DOUGH:

2 cups plain flour
1/4 tsp sugar
1/2 tsp salt
2 x cups water

ON THE SIDE

lemon wedges, fresh arugula & sliced tomato

METHOD

1. In a large bowl combine the flour, salt and sugar, then make a well in the middle and pour in the 2 cups of water.

2. Using your hands, slowly mix in the flour from the sides of the well until all the flour has combined with the water. Begin kneading until you have a smooth & soft dough (around 10 mins).

3. Cover the dough with cling wrap and let rest for 20 mins in the fridge.

4. Using a food processor, combine the onion, peppers, tomato, garlic cloves, tomato paste and parsley and blend for 2 minutes until you end up with a slightly watery puree.

5. Pour your mixture into a bowl and add the ground beef and spices and use your hand to combine. Put aside to rest.

6. Take out your rested dough place on your flour covered bench top. Knead lightly into a smooth oval. Cut the dough in half and then cut each half into thirds. Knead each section into smooth balls, lightly dust with flour, cover and let rest.

7. Take one of your dough balls, sprinkle with flour and using a rolling pin, roll the dough out into a circular shape until the dough is roughly 2mm thin.

TIP: IF YOU’RE NOT CONFIDENT WORKING WITH DOUGH, CUT PARCHMENT PAPER INTO A SLIGHTLY BIGGER CIRCLE AND LAY UNDER YOUR DOUGH BEFORE ADDING ON YOUR MIXTURE.

8. Spoon two tablespoons of the mixture onto the dough and use your fingers to space out, leaving roughly 1cm at the edges

9. For those of you not using parchment paper, lightly lift one side of the lahmacun and flip it onto your hand upside down, then quickly flip it into the pan, dough side down. For those of you using parchment paper, just slide the lahmacun onto the pan keeping the paper in place – you’ll be able to cook the lahmacun through the paper and reuse it for the next.

10. Let the lahmacun cook for around 5 minutes on medium heat until the base begins to crisp. Then add a lid with steam release to ensure the meat cooks but the dough doesn’t soften.

11. While you’re waiting for your first lahmacun to cook repeat steps 7 & 8 with your second dough ball and so on. Repeat this routine until all lahmacun are cooked.

12. As the lahmacun finish cooking, keep them warm by placing them meat side together and covering with a clean tea towel. Serve as soon as possible to maintain the crunch of the dough.

We recommend serving your lahmacun with fresh arugula, slices of tomatoes and a generous drizzle of zesty lemon.

WATCH THE TUTORIAL VIDEO HERE

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