Yummy dinner that makes great leftover aka Lahmacuns with onion salad

Finally back at blogging again and back at cooking, starting with these lahmacuns. It’s been for freaking ever, holy schnitzel. After months without a laptop and months of work, sleep, work, sleep and basically not much else, I finally have time again to do fun stuff. Yes that’s also includes blogging! 😀 So I still have no freaking clue as to what stuff to write here and I’m also still trying to figure out what route I want my blog to go. For now, I just make the stuff I like to eat and blog about that.

It still feels so awkward to write about my life here, but I’ll try to get used to that. 😀 For now here is a recipe for some delicious, kinda of easy food! Lahmacun are these things that aren’t a pizza and aren’t a burrito. It’s something in between from Turkey and damn they are good. It’s best to make a bunch at the same time, because well they’re pretty damn good and because they make a great easy lunch for the day after! To make them you do need a pizza stone or I guess a cast iron skillet with a lid would work as well. Since baking them in the oven will give you Turkish flying frisbees instead of lahmacuns. For the meat, you can really choose anything you prefer, I’ve made them with beef, veal, pork, or a mixture, they all work fine. I guess for the closest flavor to the original stuff, you should use minced lamb, but that’s pretty hard to get here, so I just go with whatever I have at home. After cooking, dress them up anyway you want or leave them plain, whatever you prefer! 😀

Lahmacuns with onion salad
Serves 2
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Prep Time
30 min
Cook Time
10 min
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
10 min
Total Time
1 hr 30 min
For the dough
  1. 2 – 2 ½ cups flour
  2. 1 package yeast (7 grams)
  3. 1 ½ tsp salt
  4. 1 tbsp olive oil
  5. 1 ¼ cups lukewarm water
For the filling
  1. 100 grams (3,5 oz) minced meat (beef, lamb, veal, pork, chicken, mix)
  2. 1 onion, very finely minced
  3. 1 tomato, very finely minced
  4. 2 cloves garlic, grated
  5. 3 tbsp tomato paste
  6. 1 tbsp fresh parsley, chopped
  7. ¼ tsp ground cumin
  8. ¼ tsp (smoked) paprika
  9. 1/8 tsp ground cinnamon
  10. ½ tsp chili flakes, or to taste
  11. pepper, salt to taste
For the onion salad
  1. 2 white onions
  2. 2-3 tbsp fresh parsley, chopped
  3. 1 tsp sumac
  4. 2 tbsp salt
For topping
  1. fresh lemon, parsley, tomato slices, cucumber slices, garlic sauce.
Instructions
  1. Start with mixing all the ingredients for the dough in the bowl of a stand-mixer. Or in another big bowl, if you are going to knead everything by hand. Start kneading everything together until a smooth dough starts to form. Keep kneading it for an additional 7 minutes, until it's nice and stretchy. The dough should be sticky, but not sticking to your hands, if that makes sense.
  2. After kneading, cover the dough with olive oil and cover the bowl with a wet towel or some cling wrap. Put it in a warm place to rise for 1 hour.
  3. In the meanwhile, peel your onions and slice them very thinly for your salad. After slicing them, put them in a colander and generously sprinkle them with the salt, make sure they are all covered with salt. This is what makes them very soft and takes away the sharp onion flavor. Put them aside for at least 30 minutes.
  4. Now it's time to make the mixture for on the lahmacun. Basically put everything in a bowl for the filling and knead it all together with your hands, until everything looks well incorporated. Put it aside until you are ready to bake the lahmacuns
  5. After 30 minutes, rinse your onions very well with water. Shake off the excess water and mix them with the chopped parsley and sumac. Put aside until you are ready to serve.
  6. By now the dough for the lahmacuns should have risen nicely. Take the dough out and divide in 4 – 8 portions, depending on the size you prefer. I am normally able to make 6.
  7. So when you are ready to bake them, heat up your pizza stone or cast iron skillet, I am using a Bestron Ferrari Pizza Oven.
  8. Start rolling the dough out very thinly, I like doing this on some baking paper, it makes them easier to transfer. But they should be rolled out as thin as tortillas/wraps. After rolling, top them with some of the mixture, spread the mixture out very thinly over the whole base, leaving some room around the edges. Then put them in your pizza oven, until the bottom looks cooked and the edges start to crisp up.
  9. Take them out, top them with some of the onion salad, feta, parsley, whatever you prefer and roll them up and enjoy! 😀
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