Page Updated

October 30, 1999

Glossary of
Turkish Dishes

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Category: Meat Dish

Preparation Time: 60 minutes

Cooking Time: 30 minutes

Description

Ingredients

Method

Lahmacun (lah-mah-jun), is a popular snack dish consisting of a very thin bread base topped with a thin but tasty meat based sauce. In most towns and cities in Turkey there are restaurants which specialize in this dish. It is also available in many restaurants as a side dish and is a perfect accompaniment with mezes.

This recipe serves 6

• 500g flour
• 10g yeast
• 1 egg
• 125ml milk
• 1 teaspoon salt
• 2 teaspoons sugar

Topping:

• 500g minced mutton
• 1 medium, finely chopped onion
• 2 green chilies
• Fresh, finely chopped parsley
• 2 large tomatoes, skinned
• salt, black and red pepper

Final Touches:

• 50g butter or margarine

Comments and
Serving Suggestions:

1. The true flavor is achieved with mutton, not lamb.
2. Vary the amount of pepper, salt, chilies and parsley to suit individual taste.
3. Best cooked in a stone, wood fired oven.
4. Eat straight from the oven.

1. Sift the flour into a medium sized bowl. Add the yeast, egg, sugar and salt.
2. Mix the ingredients with a wooden spoon, slowly add the milk stirring into a smooth dough.
3. Cover the bowl and leave in a warm place for 30 minutes.
4. Split the dough into 12 equal portions and form each portion into a ball and roll out to form a 3mm thick disc.
5. Mix the topping ingredients together adding salt, black pepper and red pepper to taste.
6. Spread the topping thinly covering the entire surface of each disc.
7. Sprinkle melted butter over each Lahmacun just prior to placing in a pre-heated oven (180c), Bake until the exposed perimeter crust is brown. Approximately 30 minutes.