Lahmacun Turkish Pizza

Cuisine : Dutch
Calories : 576
Type : Non Vegetarian
Serving Size : 6
Course : Appetizer
Preparation Time : 45  Min

No Ingredient Quantity Measure Type
1 minced beef 250 Gms
2 Onions 1 cup chopped
3 Salt 1 Teaspoon
4 Ground cinnamon 1 Teaspoon
5 Ground allspice 1 Teaspoon
6 Red chilli powder 1/2 Teaspoon
7 Flat leaf parsley 25 Gms
8 pomegranate molasess 2 Tablespoon
9 sumac 1/2 Tablespoon
10 tahini 3 Tablespoon
11 Pine nuts 25 Gms
12 Lemon juice 2 Tablespoon
13 Wheat flour 250 Gms
14 Milk powder 1 Tablespoon
15 Sunflower oil 60 Ml
16 Egg 1 Piece
17 Warm water 100 Ml

Recipe Details
Lahmacun, also known as 'Turkish pizza', is a spicy Turkish/Middle Eastern dish consisting of a ground meat/vegetables/spice mixture, spread on a very thin bread/cracker-like crust. Although lahmacun may look somewhat similar to Italian pizza, their tastes are completely different. Lahmacun is spicy, the dough is very thin, there is no cheese and it's main ingredient is the ground meat. Lahmacun is especially famous in the Southern and Eastern parts of Turkey where it's traditionally eaten with salad and lots of red hot pepper flakes! 

Cooking Instructions
  1. Start with the dough. Put the flour, milk powder, salt, yeast and sugar in a large mixing bowl and stir well to combine. Make a well in the centre. Add the sunflower oil and egg and stir as you add the water. When the dough comes together, remove it from the bowl and knead lightly for 3 minutes on your work surface until smooth, elastic and uniform. Dust a bowl lightly with flour, place the dough inside, brush with some olive oil, cover with cling film and leave somewhere warm for 1 hour, at which point the dough should have almost doubled. 
  2. Put all of the topping ingredients in a large bowl, apart from the tahini, pine nuts and lemon juice. Mix well with your hands and refrigerate.
  3. Preheat the oven to 210°C and line two large baking sheets with baking parchment. 
  4. Divide the risen dough into 40g balls, you should get about 12, and roll each into a thin disc, about 2mm thick and 15cm in diameter. Brush each disc lightly with olive oil on both sides and place on the baking sheet. Cover and leave to rise for 15 minutes.
  5. If you make the salad, mix together the vegetables and add the parsley, lemon juice, olive oil, ¼ teaspoon of salt and ¼ teaspoon of pepper. Stir gently and set aside.
  6. Spread the tahini onto each pastry disc, divide the filling between the pastries and spread it evenly so it covers the dough fully. Sprinkle over the pine nuts and place in the oven for 12 to 15 minutes or until just cooked. You want to make sure the pastry is just baked, not over-baked; the topping can be slightly pink inside and the pastry golden when you look underneath. Remove from the oven, spoon the salad on top, if making, and finish with a drizzle of lemon juice.

Garnishing Instructions
Remove from the oven, spoon the salad on top, if making, and finish with a drizzle of lemon juice.

Serving Instructions
Serve immediately.

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Type :   Non Vegetarian
Calories :   48
Cuisine :   Dutch
Course :   Appetizer