Easiest Lahmacun Recipe
This is how you make this delicious meat flat bread.
Ingredients:
For the meat topping,
1 1/4 pounds 85 percent grass fed beef
4-5 Roma tomatoes
1/2 cup chopped red onion
3 large cloves of garlic
2 small chili peppers 🌶️
3 tbsp tomato paste @muttipomodorousa
2 tbsp pomegranate molasses
1 1/2 tbsp red wine vinegar
1 tbsp chili paste
3 tbsp chopped fresh parsley
2 tsp salt
1 1/2 tsp black pepper
1 tsp allspice
For the dough,
4 cups 500 g all purpose flour
2 tbsp powdered milk for added softness
1 tsp instant yeast
1 tsp salt
1 1/2 cups room temperature water
Preparation:
Mix all the dry ingredients for the dough including the instant yeast, add the water and knead the dough for 5 minutes or until smooth. The dough shouldn’t be too sticky or too wet. You might need to add a touch more or less water depending on the flour and other factors.
Cover the dough and let it rest for an hour to 2 hours. Meanwhile work on the filling. In the food processor chop the onions, the red pepper and garlic. Set aside and do the same with the tomatoes. You don’t need to drain anything at this point. In a clean bowl add the meat, tomatoes, onions, tomato paste, molasses and the rest of the ingredients. Season towards the end and mix well. Place the meat mixture in a strainer to get rid of all the veggie liquid. Let it sit for 15 minutes. Shape the dough into 2 oz. balls, cover and let it rest for half an hour. When you're ready to cook, preheat a non stick or a cast iron pan, roll the dough as thin as possible then add the meat mixture, don’t over load with meat mixture. Move gently on top of the cast iron and cook on medium high heat for 2-3 minutes. You can also cook in 550 degrees F oven for 2 1/2 minutes. It’s totally up to you. Don’t worry about the meat it will cook on top of the stove from all the heat at the bottom. If you’re not so sure bake in the oven.
Cover with foil or cloth immediately after cooking. To keep the dough soft and easy to roll.
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