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Today I would like to talk about lahmacun! Originally pronounced “lahma’joun” comes from Arabia and called “lahma bi’ajeen,” means “dough with meat.” I’d like to think of lahmacun as a perfectly thin pizza, topped with spiced minced meat and fresh herb mixture.
It is very easy to make this recipe at home even if you do not spend much time in your kitchen.
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It is a very popular street food in Turkey.
It has much thinner dough than pizza and does not use any cheese as a topping. Today I’d like to share the vegan version of lahmacun which I prefer in terms of taste, way more than meaty version.
For the vegan topping, you can use Quorn mince (it is a low fat, high protein alternative to minced meat.)
1 cup: 200 ml
- Total:90 mins
- Prep:60 mins
- Cook:30 mins
- Serves 4 to 6
Ingredients
For the Dough:
- 2 cups of flour
- 1 teaspoon of instant yeast (dry or fresh)
- 1 teaspoon of salt
- 1 cup of warm water
- 2 tablespoons of olive oil
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For the Topping:
- 400 grams of Quorn mince
- 1 large onion (grated)
- 3 to 4 cloves of garlic (grated)
- 1 cup of flat parsley (thin sliced)
- 3 large tomatoes (grated)
- 1/2 bell pepper
- 1 tablespoon of red pepper paste
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of hot red pepper flakes
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 teaspoon of cumin (powder)
For Garnish: Flat parsley, lemon wedges, sliced tomato, lettuce, rocket,
sliced red onion, sumac
Steps to Make It
- Melt the yeast in a large bowl with warm water; add rest of the ingredients for the dough and mix well.
- Get the dough on a (floured) surface and knead for 10 minutes. Cover it with a damp cloth or towel and leave it in a warm place to rise for 30 minutes.
- While the dough rises, prepare the topping.
- Mix all the ingredients for the topping in a large bowl.
- Get back to the dough. Once the dough has risen, turn it out on a floured surface and divide it into six big pieces
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- Roll out each piece into a very thin round shape (as thin as you possibly can)
- Spread the topping (thinly and evenly) over the top of each dough
- Make sure, do not press down too hard so that you won’t damage the thin dough
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- Cook them in a pre-heated oven at 200C. You’ll know they are cooked when the topping is sizzling and the edges get brown.
- If you like to make the meat version of the original lahmacun recipe all you need to do is replacing the Quorn mince with minced lamb or beef.
- Enjoy them with the garnish mix and squeeze of lemon