Lahmacun, a Turkish street meal, is guaranteed to be a favorite if you want pizza but are okay with skipping the cheese. It is typically rolled or bent before eating, has a considerably thinner dough, and doesn’t have cheese in the topping. Lahmacun is a delicious example of local Turkish food. It comes from southeast Turkey, known for its hot kebabs and other meat-based foods.
Let’s give you the recipe for lahmacun. This delightful, spicy treat can be found nationwide in Turkish lahmacun focused hotels, cafes, and fast-food chains. Also, many home cooks make lahmacun Turkish with their own custom blend of fresh ingredients and Turkish spices. The homemade dough and spiced beef topping in this lahmacun recipe make it simple to prepare. You can use a packet of fresh, pre-made pizza dough in place of this lahmacun recipe if you are running out of time. The Turkish lahmacun is typically served with lemon slices and a side dish of sumac, Italian parsley, and sliced red onion.
History And Origin Of Lahmacun
Turkey is like a lahmacun factory. In fact, the Middle East is like a lahmacun factory. For thousands of years, Middle Easterners have cooked flatbreads in tandoors as well as on metal saucepans like the tava. They have been wrapped to make the meat and other items more portable and convenient.
However, flatbreads packed with or topped with meat or other items were not baked simultaneously, cooking the dough and the topping at the same time until the enormous stone ovens became more widely used in medieval times. Sfiha and manakish are only a couple of the many such meals that have gained popularity in nations historically a part of the Ottoman Empire, particularly Turkey, Armenia, Syria, Lebanon, and Iraq. If you search for lahmacun near me, you can easily find it in all these regions.
Lahm b’ajin (meat with dough), also known as lahmajin and other similar names, is a thin flatbread covered with spicy ground pork. Lahmacun Turkish food wasn’t well-known in Istanbul until the middle of the 20th century, claims Ayfer Bartu. Before the dish gained popularity in Turkey after the 1950s, according to Bartu, it was only found in Arab nations and the southern sections of the country, particularly in the area around Urfa and Gaziantep lahmacun.
Ingredients And Preparation
So how is lahmacun made? Here is the recipe for lahmacun for you: The milk should ideally be warmed in a microwave on high for no longer than 30 seconds before being used to make the dough. The flour, instant dry yeast, light brown sugar, and salt should all be combined in a big bowl. After creating a well in the center, one large egg, heated milk, and extra virgin olive oil are added to the flour mixture. Once you have a smooth, elastic dough, knead it for up to six minutes. The bowl should be wrapped in plastic wrap and left in a warm location for two hours to proof until it has doubled in size.
Put the dough on a surface that has been lightly dusted with flour. Make four equal parts, then divide each one into balls. For 30 minutes, wrap yourself in plastic and allow rest. Place a baking sheet inside the oven and preheat it to 250°C (480 °F) while the dough is resting. Cut the tomato in half to prepare the topping, then scoop out the seeds and juice. In a food processor, blend all the topping ingredients until thoroughly blended. Add the meat at this point, and pulse the mixture until the paste forms.
To assemble, form a dough ball into a thin round after lightly flouring it. Brush some olive oil around the edges before setting the round on a piece of baking parchment. Bake the lahmacun Turkish for about five to six minutes after placing it on the baking tray with the parchment paper.
Lahmacun ingredients have a medium calorie density, which indicates that you get 0.05 calories per ounce, which is a modest quantity of calories. Lahmacun Turkish food is a good source of vitamin A, vitamin C, and manganese. This food is high in vitamins and minerals (286.7% cal). Contains a negligible quantity of potentially dangerous lahmacun ingredients, such as salt, cholesterol, and saturated fat (0%/oz). Excellent source of proteins.
Although it consists of healthy foods due to its ingredients, it still has some ingredients. The materials used are generally kept the same; the original recipe is followed. The main distinction between lavash and tortilla lahmacun bread is that the former is made of flour, water, and salt, whereas the latter is made of oil and carbonate. Lavash bread can also have yeast added to it because the dough is similar to that of regular bread. In essence, the only similarities between a tortilla lahmacun and a lavash are their appearance and preparation.
Why I Should Eat Lahmacun At Mama Fatma?
If you search for a lahmacun restaurant near me, you can find it anywhere, but Mama Fatma is the only place where you can eat pide lahmacun most deliciously.
What Should I Drink With Lahmacun?
We strongly advise you to try drinking ayran while consuming pide lahmacun. Lahmacun has a specific recipe, and you get a presentation according to a certain recipe in restaurants. You can try different ingredients in recipes you will try yourself at home. But lahmacun itself is lahmacun vegan and does not contain chicken lahmacun.
Of course, some places serve chicken lahmacun and lahmacun vegan. Of course, all this diversity does not change the originality of Gaziantep lahmacun.
You can order now to enjoy the delicious and spicy Turkish street food, Lahmacun, at Mama Fatma. Our homemade dough and spiced beef topping make it simple to prepare, and you can pair it with lemon slices and a side dish of sumac, Italian parsley, and sliced red onion. So take advantage of the opportunity to taste the best pide lahmacun in town at Mama Fatma. Order online now!