Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Meat mixture
Lahmacun
Toppings
How it's done
Dough
Mix the flour and salt in a bowl. Mix in the yeast, pour in the water, knead for approx. 10 mins. to form a soft, smooth dough. Divide the dough into 10 equal portions, shape into balls, cover and leave to rise for approx. 12 hrs. in the fridge.
Meat mixture
Place the mince in a bowl along with all the other ingredients up to and including the pepper, mix well.
Finely chop the pepper and garlic in a food processor, mix into the meat with the oil and parsley.
To prepare
Place the baking tray on the bottom shelf of the oven, preheat the oven to 240°C.
Lahmacun
On a floured surface, roll out the dough balls into thin, round flatbreads. Thoroughly dust off any excess flour, place the flatbreads on two sheets of baking paper. Spread the meat mixture on top of the flatbreads.
To bake
Carefully slide one of the sheets of lahmacuns onto the hot baking tray, bake for approx. 15 mins. on the bottom shelf of the oven. Remove, plate up the flatbreads. Slide the second sheet onto the same tray, bake the remaining lahmacuns
Toppings
Spread the onion on top of the lahmacuns. Drizzle with lemon juice, sprinkle with parsley, roll up the lahmacuns, enjoy.
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