Wednesday, September 20, 2017

Traditional Turkish Lahmacun Recipe

Traditional Turkish Lahmacun Recipe


Traditional Turkish Lahmacun Recipe - Asian Food - Lahmacun is flat and crisp bread upon which the given ground beef, salad and lemon juice. Can also be given beetroot to you who do not like meat or vegetarian. To eat it you can scroll, folded in half or torn down. The Flat Bread and crisp Lahmacun is traditionally it provided ground beef, salad, and lemon juice. Can also be given a beetroot for you vegans. Can be rolled, folded in half, or torn down for a meal. Please refer to the typical lahmacun Turkey recipes below.

Lahmacun-Turkish Traditional Materials:

  • 360 ml warm water
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¾ teaspoon dry yeast
  • Olive oil

Lahmacun-Turkish Traditional Fillings:

  • 250 gr mutton
  • 50 gr fresh mint leaves, chopped
  • 50 gr of leaves of parsley, chopped
  • White bawnag 3 cloves, minced
  • 1 tablespoon margarine
  • 1 red onion, finely chopped
  • 1 tomato, peeled, seeded and chopped
  • 1 jalapeno, seeded and finely chopped
  • ½ teaspoon Scarlet biber or replace with paprika and Cayenne
  • Freshly ground black pepper to taste
  • Water juice of limes

How To Make A Traditional Turkish Lahmacun:

  1. Mix the flour, yeast and sugar with a little warm water. Transfer the dough to the top surface of the rough and then knead until pliable and springy.
  2. Put the dough into the bowl that has smeared olive oil. Cover with a damp cloth and let stand for one hour until fluffy.
  3. Separate the dough into three portions, shape into a ball and then pipihkan.
  4. Bake the dough in the oven until it is half done.
  5. Melt the margarine in a pan, add the onion and saute until wilted approximately 5-7 minutes. Add the garlic then FRY again for a bit.
  6. Enter the stir fry into the Bowl along with the remaining ingredients, stirring until blended then add the water a little bit if it's too dry.
  7. Insert the dough into half-cooked bread, roll it over the flour and roll-rolls and bake longer until done.
  8. Juicing limes above lahmacun newly baked and then serve.

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