Turkish pizza \"Lahmacun\"

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 250 g + some flour
  • 7-10 Tbsp salt and pepper
  • 7 TABLESPOONS Olive oil
  • 1/2 cube (21 g) fresh yeast
  • 2 Tomatoes
  • 2 Garlic cloves
  • 400 g minced beef or lamb
  • 7-10 Tbsp ground cumin
  • 1/8 l Tomato juice
  • 1 collar Parsley (e.g. smooth)
  • 2 Onions
  • 4 Pepperoni (jar)
  • baking paper

Directions

  1. 1

    Put 250 g flour, 1/2 teaspoon salt and 3 tablespoons oil into a mixing bowl. Crumble yeast, in.

  2. 2

    Dissolve 150 ml of lukewarm water and add. Knead first with a hand mixer, then with your hands until smooth. Cover the dough and let it rise in a warm place for about 30 minutes.

  3. 3

    Wash the tomatoes, quarter them, remove the seeds (put the inside aside) and dice them finely. Peel and chop garlic. Fry minced garlic in 2 tbsp. hot oil until crumbly. Fry garlic briefly. Season with salt, pepper and cumin.

  4. 4

    Add tomato juice and inside and braise for about 5 minutes.

  5. 5

    Knead the pizza dough again and quarter it. Roll out to 4 thin round flat cakes (each approx. 22 cm Ø) on some flour. Sprinkle with 2 tbsp. oil. Spread one after the other with chopped mass and bake on a baking tray lined with baking paper in a preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 8-10 minutes.

  6. 6

    Wash the parsley, pluck. Onions peel, halve and cut into slices. Sprinkle pizzas with diced tomatoes, onions and parsley. Garnish with pepperoni. Serve with garlic yoghurt. Drink: cool beer or

Nutrition Facts

KCAL
670 kcal
CARBS
46 g
FATS
41 g
PROTEINS
25 g