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Turkish Crusty Crepe with Ground Meat (Kapal? Lahmacun)
2007-04-24 12:48:00 For the dough: 500 g flour * 1 tbsp dry yeast + 1 cup warm water * enough water * saltFor the filling: 500 g ground meat * 2 onions * 1 tbsp olive oil * 2 tomatoes * 1/2 tbsp pepper paste * 3 chili peppers * salt * black pepper * 100 g parsley Prepare the dough. Dissolve the yeast in a cup of warm water and let it wait until the volume increases. Add the flour and the salt and mix well adding the necessary amount of water until the dough doesn't stick to the bowl walls or to your hands. Cover with a wet cloth and let the dough rest at room temperature until the volume increases. Prepare the filling. Cut the onions and fry them with olive oil. Add the pepper paste and mix. Add the ground meat and cook for a while. Then, add the tomatoes and the chili peppers cut into small pieces, the black pepper, and the salt and mix well. When all the ingredients are very well connected take from the fire and add the minced parsley. Open the dough with the rolling pin and separate portions of dou...
Lahmacun
2007-02-15 15:57:04 Lahmacun or Lahmajoun known as Turkish pizza, sometimes called Armenian pizza, is an Anatolian and Middle Eastern dish usually made up of a round and thin piece of dough topped with minced meat (most commonly beef and lamb). Lahmacun is often sprinkled with lemon juice, and then served rolled up with pickles or other vegetables including tomatoes, peppers, and onions. Lahmacun is most prominently made and sold in Turkey and Armenia. It can also be found in cities with sizeable Armenian and Turkish communities including Beirut, Berlin, Boston, Detroit, London, Los Angeles, South Paterson, Montreal, Moscow, Skopje the North Rhine-Westphalia province in Germany, and its found almost everywhere in the Netherlands.
Syracuse de bir Lahmacun Ziyafeti...
2006-08-04 15:59:00 Paylaşıldıkça artan bir tat! Dün akşam çok güzel oldu ama lahmacundan çok beraber olduğumuz için!;)HAMUR: (hazır pizza hamuru da olur)1/2 kg un1.5 cup yogurt3 cup sivi yag (eritilmis tereyagi da olur)1 kucuk paket kuru maya (Fleischman marka)2 tatli kasigi tuz1 tatli kasigi seker1/4 cup ilik suKucuk bir kapta ilik suda sekeri cozup mayayi ekleyin. Yaklasik 10 dakika icinde mayanin kabarmasi lazim. Kabarmazsa maya sizlere omur demektir, taze bir paketle deneyin.Mayali sekerli suyu, yagi, tuzu, yogurdu ve unu karistirip usanmadan yogurun. Burasi "bilimden cok sanat." Su gicik oldugum "kulak memesi kivami"ndan biraz daha yumusakca bir hale gelmesi gerekiyor. Benim olcum ele yapismamasi. O hale gelinceye kadar azar azar un eklemeye devam edebilirsiniz. En az 10 dakika yogurun.Ilik ortamda en az 1 saat daha kabarmasini bekleyin. Ben hamuru metal bir kaba koyup 200F'ye isitilip sondurulmus firinda bekletirim genelde. Ustu hafif kurusa da evde soba arkasi olmadigindan idare ed...
By: LiteraryKahve
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