Lachmacun Recipe

Chewy-crisp, thin but filling, sumptuous and aromatic, the Turkish lahmacun (pronounced LAH-ma-joon) is a fixture in Middle Eastern kitchens, beloved by kids and adults alike.

Traditionally prepared in a pizza-oven-like grill, this addictive flatbread is a great addition to your Shabbat or weekday menu, and you’re never in better hands than with our own Turkish-born Chef Sevim, who has carefully adapted the centuries-old methods to the average modern kitchen.

With fragrant onion, pepper, tomato and an intoxicating blend of spices, this recipe will fill your kitchen with the happy aromas of traditional cooking, family togetherness, and, we hope, lots and lots of Deliciousness!

*Makes 6-7 lahmacun flatbreads

For the Dough:

• 330 grams white flour (a little more than 3 cups)

• 1 teaspoon instant yeast (or active dry yeast)

• 1.5 teaspoons of salt

• 200 ml warm water

• 1 tablespoon olive oil

For the Topping:

• 350 g fatty minced meat (can substitute veggie or soy-based crumble)

• 1 large onion

• 3-4 cloves of garlic

• 1/2 (half) bunch of parsley

• 2 tomatoes

• 1 bell pepper

• 1 tablespoon red pepper paste

• 1 tablespoon tomato paste

• 1/2 tablespoon red pepper powder

• 1/2 tablespoon of chili pepper

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 tablespoon cumin
  

  (spices can be adjusted according to taste)

Recommended Tools and Kitchen Equipment: oven, bowls, measuring and mixing spoons, rolling pin, teflon pan/crepe pan/pancake pan, baking tray (or pizza stone)

Got everything? Ready, set, bake!

preparing your dough:

1. Sift the flour into a bowl, then add the yeast and salt. Mix thoroughly until it forms a loose mound in the bowl.

2. In a separate container, add the olive oil to the warm water. Make a well in the middle of the flour and pour in the oil and water blend, mixing well.

3. Sprinkle flour on your countertop (and your hands) generously, then knead the dough on the counter until you’ve obtained an elastic and soft dough (can be 10+ minutes, so do some stretching before :)).

4. Grease the inside of your bowl, transfer the dough into it, cover it and let it rest until it doubles in size (30-45 minutes).

preparing the Meat topping:

1. While your dough is resting and before we get to the toppings, make sure you are preheating your oven so it has time to reach high heat! Turn on the grill section of the oven to its maximum temperature.

2. Set a pan inside the oven so that it heat ups. We recommend a Teflon pan (tip from Sevim: Use a crepe pan if you have! Largest size). This pre-heated pan will work like a pizza stone and keep the bottom of the lahmacun crisp once it goes in the oven - you’ll see!

3. Topping time! Take the large onion, garlic cloves, bell pepper, tomatoes, and washed parsley and chop together as finely as you can. Alternatively, if you have a food processor or immersion blender, chop the veggies roughly and then pulse.

4. Add the tomato paste, red pepper paste, and spices, and mix in well.

5. In a large bowl, combine the ground meat (or substitute) into the vegetable mixture, massaging the meat in with your hands until well-combined to a paste-like consistency.

6. Add about a 1/4 cup of water to the topping mixture, until you have achieved a consistency that is spreadable but not “wet”.

lahmacun time!

1. Once the dough has risen, transfer it back to the floured counter and divide it into equal pieces.(Depending on your dough, this should yield 6-7 pieces weighing approximately 75 grams each.)

2. Roll out each piece very thin with a rolling pin to avoid tearing. (The thinner you roll it, the better results you get. Keep in mind they puff up slightly while cooking!).

3. Spread the topping mixture onto the flattened dough by pressing it evenly with your hands. (When spreading the minced meat, it’s ok to leave some empty spaces on the dough. Do not compress the minced meat too much.)

4. Using a thin tray or cutting board (or pizza paddle if you have!), carefully slide the lahmacun flatbreads into the oven and onto the pre-heated pan. Arrange inside the grill/oven, leaving the door slightly ajar.

5. When the edges are slightly browned, take it out immediately, fold it in half and cover it with a towel.

Note: While cooking the lahmacun on the grill, constantly check it so that it does not burn. It's a bit difficult, but believe me, making it with your own minced meat and your own dough is worth the effort.

optional garnish:

1. Chop a small onion to thin, half-moon slices.

2. Toss with 2-3 tablespoons of sumac and a squeeze of lemon.

3. Wash half bunches of mint and arugula, and combine the leaves in with the onion slices, tossing to create a salad.

4. With your hands, arrange on top of finished lahmacun flatbreads for an added kick of zingy freshness!