Lahmacun
Lahmacun is simply; By placing a thin dough on it, by distributing as much material as possible. It is called baking of the internal material and the bottom dough within certain criteria.
Cooking criteria; Lahmacun inner material; before the meat dries, without losing its water and the vegetables inside it. The bottom of the dough, the lowest part of the mouth hardness, light crunchy, and all of the soft cooking. To provide the balance of the dough and the interior, the most ideal way to cook, is the part of the lahmacun mastery.
Lahmacun in Turkey in the oven and in the restaurant, where you can find traditional Turkish dishes abroad. It's usually a meal you eat outside with a drink. lahmacun is rarely made in homes. The conduct in Turkey, prepared the inner material is to send outside stone oven. There are masters
they do with their own doughs. You get dough and labor money.
Lahmacun is a very difficult food to have consistency. And a good lahmacun, you can eat only in rare places. The lahmacun you can buy from the outside is fast food, and has compromised in some qualities. A lahmacun meal, as it should be, and it would be quite difficult. I think more prejudiced
Do not be. For a good lahmacun, you're going to have to do some research.
In traditional dishes, minced meat is not used. But over time, easy-to-produce ground beef has been replaced by small chopped meat.
Let us take a look at what is put into the inner material of the lahmacun. I found this recipe while doing research on the internet. The woman, who said her husband had been doing Lahmacun for 27 years, shared a Lahmacun recipe.
Half a kilogram of beef minced meat, half a kilogram of lamb minced meat,
750 grams about 5-6 onions, 750 grams about 6-7 tomatoes, 25-30 grams, one tablespoon of pepper paste, 100 ml oil, 2 pieces of parsley, salt, pepper, thyme to the extent you want.
I also include a description of the dough that is not in this recipe. Without forgetting, these recipes are recipes that vary from locality to region.
Dough for white flour, yeast, salt, water.
Let's meet again!
Let us take a look at what is put into the inner material of the lahmacun. I found this recipe while doing research on the internet. The woman, who said her husband had been doing Lahmacun for 27 years, shared a Lahmacun recipe.
Half a kilogram of beef minced meat, half a kilogram of lamb minced meat,
750 grams about 5-6 onions, 750 grams about 6-7 tomatoes, 25-30 grams, one tablespoon of pepper paste, 100 ml oil, 2 pieces of parsley, salt, pepper, thyme to the extent you want.
I also include a description of the dough that is not in this recipe. Without forgetting, these recipes are recipes that vary from locality to region.
Dough for white flour, yeast, salt, water.
Let's meet again!
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