Lakhmadzhun: step-by-step recipe with photo

Turkish cuisine attracts many fans of extraordinary food. After all, some national dishes of this country have a unique taste and unique aroma. If desired, some of them can be cooked at home, for example, Lahmajun. The recipe is quite simple. To begin with it is necessary to understand, what is this dish.

What is Lahmajun?

The dish Lahmajun, the recipe of which is given below, appeared a very long time ago. Its name translates as meat in the test. This dish is a kind of pizza. As a filling, vegetables, greens and minced meat are used here. In the olden times, such flat cakes helped the peasants, who did not have large incomes. We prepared the Lahmajun from the remains of food and the usual dough. At the moment the dish is very popular in some countries of Europe and the East. This is kind of street fast food.

It is worth noting that Lahmajun, a recipe that any hostess can master, is sold in Arab countries by street vendors at almost every step. As for the composition, it can be changed if necessary. Recipe depends not only on the region, but also on personal preferences. For the filling, as a rule, lamb or beef is used. Meat in the process of cooking is very finely chopped. At home, you can use regular stuffing.

Lakhmadzhun: recipe with photo step by step

To prepare this dish, you will need:

1. 350 grams of lamb or beef.
2. 2 heads of onions.
3. 1 tomato.
4. ½ a bunch of parsley.
5. 70 g butter from cream.
6. 1 Bulgarian pepper.
7. Milk for dough lubrication.
8. Bitter pepper to taste.

For the test, use:

1. 1 tbsp. Spoonful of yeast dry.
2. 1 teaspoon of sugar and salt.
3. 2 cups of flour.
4. Water - how much is required.

Stages of preparation

How to start and how to cook Lahmajun? Turkish recipe is quite simple. First of all, knead the dough. In the tank, mix all the ingredients. After mixing them, a plastic but not too liquid dough should be obtained. The mass should be placed in heat and let it come up.

Now you can prepare the filling. Vegetables should be washed and cleaned. In a blender, chop the onion, minced meat, parsley, tomato, pepper. Add the softened oil and salt to the mixture.

We bake "pizza"

From the test, you need to make 7 balls and leave them. When they rise, you can start preparing lahmajun. The dough should be rolled into an oval or round shape. It is recommended to lubricate each piece with milk. Then you can lay on them a thin layer of stuffing. The baking tray with the billets should be placed in the oven, heated to 240 ° C. Preparation takes no more than 8 minutes.

How to serve

Ready lahmajun should be put on a plate. It is best to put flat cakes in one pile. It is recommended to serve the dish with parsley, lemons and tomatoes. It is worth noting that other greens are not good. At desire it is possible to pour each лахмаджун juice of a lemon, decorate with leaves of parsley and segments of a tomato. Also on the table along with the dish you can serve kefir or sour cream.

Lachmajun in the form of a roll

If you are not attracted by an open flat cake, then if desired, you can prepare a lakhmajun roll. Recipe is not more difficult than classic. To prepare the dough, you will need:

1. 120 g of water.
2. 1 g of fresh yeast.
3. 10 g of olive oil.
4. 3 g of salt.
5. 180 g of wheat flour.

For the filling, take:

1. 200 g minced meat, preferably from beef.
2. 100 g of mashed tomato.
3. 1 Bulgarian pepper.
4. 1 onion.
5. 1 clove of garlic.
6. 1 teaspoon of salt.
7. For ½ tsp red paprika and hot pepper.
8. 3 tbsp. Spoons of oil from olives.
9. 1 pinch of cumin.
10. A mixture of freshly ground peppers - if desired.

How to make dough

So, how to cook Lahmajun. Recipe with a photo allows you to imagine the cooking process, which greatly facilitates the work. First of all, knead the dough. It will take some time. In a separate container, you must connect all the components intended for the test. It is recommended to add water at room temperature. Otherwise yeast will not work. As a result of the mixing, a homogeneous, not very dense and sticking mass should be obtained.

The container with the test should be covered with a film, and then placed in a room where the air temperature does not drop below 22 ° C, for about 1 hour. In this case, the mass should be kneaded every 20 minutes. After the specified time, the dough should be placed in the cold for several days. This is necessary not only for prolonged proofing, but also for its maturation. Only after two days the dough can be used for making flat cakes with meat. The main thing is to follow the recipe. Lahmajun without yeast can not be cooked. It will not be so airy.

Process of preparation of a stuffing

In deep containers, all components of the filling must be mixed. Onions and garlic are preliminarily worth peeling off the husk, and pepper from the seeds. Vegetables should be finely chopped. The components must be mixed well. Some cooks add 1 tablespoon of aivar and a pinch of susham to the filling.

Notes on Prescription

If there is no aivara, then it can be cooked at home. In fact, it is pasta made from baked Bulgarian peppers. To do this, vegetables are recommended to be placed in a preheated oven. They should be baked. Then the peppers must be peeled and peeled. That's all. It remains to grate vegetables in puree.

As for sumac, it is not so easy to prepare it at home. Most often this component is replaced by lemons. This seasoning is used in Central Asian cuisine and has a sour taste. In addition, suma gives the prepared dishes a cherry red color. This spice is often added to products when cooking poultry meat, fish, salads, marinades, legumes and kebabs. In Iran and Turkey, rice flour is sprinkled with grated sum. In Egypt, Syria and Lebanon, a decoction of berries is used in the preparation of vegetables and meat.

How to bake

So, how to bake a lahmajun. Recipe Turkish (with a photo presented in our article) allows you to prepare a delicious dish. The main thing is to follow the sequence. To make extraordinary tortillas, you should take out the dough of their cold, and then divide them in half. Each part is recommended to roll out. The workpieces should be oval shaped. The thickness of tortillas should be from 2 to 3 millimeters.

The filling should be evenly distributed over the surface of the workpieces. In this case, the edges should be left free. On top of the filling you can put a few branches of basil. Bake Lahmajun is recommended at a temperature of 250 ° C for 12 minutes. The prepared dish should be laid out on a wooden surface, previously covered with parchment. The cake should cool down for a few minutes.

Lachmajun is recommended to be sprinkled with chopped garlic, onion and parsley. Then the cake can be carefully rolled into a roll and served to the table.