TURKISH PIZZA or Lahmacun – tasty, makes great picnic food, too

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Called Lahmacun in Turkey, TURKISH PIZZA or Lamhmacun is a variant of a yeast dough with meat and cheese pizza found in the Mediterranean region, with less tomato and more spices.  Beautifully fragrant from the oven, this is enhanced traditionally by a squeeze of half a lemon over the meat mixture.

Tradition also shows in the shape – instead of the circles of an Italian Pizza, the Turkish Pizza or Lahmacun is a long oval in shape.

Make for dinner, for lunch or make in the morning and take wrapped in foil for portable but different picnic food.  If you have a breadmaker appliance, the dough is quickly done, but as it’s a one-knead, one-rise dough recipe it’s also easy to make by hand.   The recipe, as given, made 4 large oval Turkish Pizza or Lahmacun, and half to one per serve was fine.

Again, very few pics as the “hungry hoards” weren’t interested in waiting!  Not with that cumin-y, lemony odour wafting around!   I couldn’t get one of the two trays, I was lucky to get a pic of one plate!   Yes, they all disappeared VERY fast…..!

One of the two trays with large pizzas, ready for the oven

Half a large oval Turkish Pizza or Lahmucan ready to serve

Dough:

1.25 cups water

1 teaspoon salt

2 Tablespoon oil or melted butter

1 teaspoon sugar

3.25 cups high grade flour

2 Tablespoons Surebake yeast or ½ envelope of dried yeast.

 

Filling:

250 gm lean lamb mince  (beef can also be used, but lamb is best)

1 large onion, peeled and chopped

1 teaspoon ground cumin

1.5 teaspoon ground allspice

1 teaspoon dried mint

.25 cup fresh mint leaves

2 diced tomatoes

1 teaspoon worchestershire sauce (optional)

1.25 cups grated cheddar cheese

1 egg beaten with a little water for glaze.

To Serve: squeeze of I/2 lemon on the hot pizzas.

Method:

  • Make dough in breadmaking machine, or mix by hand in large bowl, knead by hand on floured bench, and leave in a greased bowl, with a cover of plastic wrap, until doubled in size.
  • Process onion, lamb, spices and sauce, and dried mint, process until paste-like, then add fresh mint and diced tomatoes, process until shredded.
  • Divide dough into six pieces (don’t “punch it down”), roll into ball, knead a little, roll out into oval shapes (roughly 20 cm x 10 cm, or to fit your oven sheets).
  • Baste edges with egg wash, spread filling down the middle of oval.  Bring edges in to not quite cover filling,  pinch the ends of the ovals (as shown), baste with egg wash, sprinkle with grated cheese.
  • Place onto hot trays and bake in preheated oven at 220 degrees C (fan oven) or 240 degrees C in regular oven for about 15 minutes or until golden.
  • Best eaten straight from oven, but can be reheated next day.  They make great, easy-to-carry, picnic food, and for this purpose, make 8 – 10 smaller ones.

TURKISH PIZZA or Lahmacun
Author: 
Recipe type: lunch, picnic, dinner. snack
Cuisine: Middle East
Prep time: 
Cook time: 
Total time: 
 
TURKISH PIZZA or Lamhmacun is a variant of a yeast dough with meat and cheese pizza found in the Mediterranean region, with less tomato and more spices. Beautifully fragrant from the oven, this is enhanced traditionally by a squeeze of half a lemon over the meat mixture.
Ingredients
  • Dough:
  • 1.25 cups water
  • 1 teaspoon salt
  • 2 Tablespoon oil or melted butter
  • 1 teaspoon sugar
  • 3.25 cups high grade flour
  • 2 Tablespoons Surebake yeast or ½ envelope of dried yeast.
  • Filling:
  • 250 gm lean lamb mince (beef can also be used, but lamb is best)
  • 1 large onion, peeled and chopped
  • 1 teaspoon ground cumin
  • 1.5 teaspoon ground allspice
  • 1 teaspoon dried mint
  • .25 cup fresh mint leaves, chopped
  • 2 diced tomatoes
  • 1 teaspoon worchestershire sauce (optional)
  • 1.25 cups grated cheddar cheese
  • 1 egg beaten with a little water for glaze.
  • To Serve: squeeze of I/2 lemon on the hot pizzas.
Method
  1. * Make dough in breadmaking machine, or mix by hand in large bowl, knead by hand on floured bench, and leave in a greased bowl, with a cover of plastic wrap, until doubled in size.
  2. * Process onion, lamb, spices and sauce, and dried mint, process until paste-like, then add fresh mint and diced tomatoes, process until shredded.
  3. * Divide dough into six pieces (don’t “punch it down”), roll into ball, knead a little, roll out into oval shapes (roughly 20 cm x 10 cm, or to fit your oven sheets).
  4. * Baste edges with egg wash, spread filling down the middle of oval. Bring edges in to not quite cover filling, pinch the ends of the ovals (as shown), baste with egg wash, sprinkle with grated cheese.
  5. * Place onto hot trays and bake in preheated oven at 220 degrees C (fan oven) or 240 degrees C in regular oven for about 15 minutes or until golden.
  6. * Best eaten straight from oven, but can be reheated next day. They make great, easy-to-carry, picnic food, and for this purpose, make 8 – 10 smaller ones.

 

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