Ingredients:
For the dough:
5 cups flour
0.5 packet of yeast warm
water
salt
For the filling:
0.5 kg of minced meat
3-4 tomatoes
2 onions (grated)
Salt
Parsley (optional)
Kekotu (optional)
Red powdered pepper (optional)
For the salad:
Parsley
Onion
Lemon
To cook:
Liquid oil
Preparation:
To make lahmacun at home, mix flour, yeast and salt and knead the dough with warm water. After kneading the dough, we let the dough rest for half an hour - 1 hour. Prepare the stuffing: At home, we prepare the filling while waiting for the lahmacun dough. To do this, mix minced meat, spices, small chopped tomatoes and grated onion, salt. Then we divide the dough into egg-sized chunks. We knead the table so that the logs do not stick. Then we open the logs at home. In a spread house, we spread the stuffing evenly over one of the lahmacun's tops.
Then we cover it with another blanket. In the same way, we prepare lahmacun raw materials at home. We wait a while for the minced meat to stick well on both sides. Put butter in a large pan. After the pan is heated, the lahmacun is placed inside the pan at home. Cook over low heat. The ceiling should be placed in the wide eye of the stove so that the heat comes evenly from all sides of the ceiling and the lahmacun in the house does not burn. After one side of Lahmacu is cooked, we carefully turn and cook the other side. After cooking, we spread lahmacun on a piece of paper at home and put it on it. When served, two layers of lahmacun are separated from each other and served with greens and onions.
Bon Appetit!