In a food processor , take and full all ingredients for filing except spices , tomato paste and minced meat add parsley last . Spices , tomato paste and oil in a large bowl from inside the rondon add and mix well.


For the dough

-5 cups flour

-2 cups of water

-1 teaspoon salt

-1 teaspoon powdered sugar

For İnternal Mortar

-2 red peppers

-3 green peppers

-2 medium onions

-1 bunch of parsley

-2 tomatoes

-1 tablespoon tomato paste

-1 tablespoon of pepper paste

-1/2 teaspoon ground pepper

-1 teaspoon of ground red pepper

-1 teaspoon of salt

-1teacup of oil

-1/4 tea glass of water

-550gr ground beef

Finally , add the minced meat and knead it well. Your mortar must have a slurry consistency for the delicous taste . If it’s not runny enough, you can add some water. While your mortar is resting , start making your dough . Pour the water into a bowl , add salt and sugar and mix well. Add flour little by little . Add the flour gradually to the water until you get a medium hard dough knead. Roll the dough into a cylinder and divide it into equal pieces. Make sure the dough is the same amount.

Covers the dough in equal quantities with a kitchen cloth and leave the hour to rest . In the meantime , turn on your oven to 250 degerees upside down and heat it well. Start rolling your dough one by one by sprinking some flour on the kitchen counter . Roll out your dough as thin as possible because one of the most important features of lahmacun is that it is thin.On the thinly rolled dough , you can use the lahmacun mortar on the edges. Broadcast beautifully . Make sure your mortar is watery. Do not leave the edges blank. Take the lahmacun on ciled paper.

Place it on the base of the preheated oven with wax paper. While cooking lahmacuns , always check the gold so that they don’t burn . Take the cooked lahmacun from the oven . Take care to serve your lahmacun hot . Bon appetit . Stay healthy.

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