Lahmajun

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Lahmajun

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Ingredients

Adjust Servings:
Multipurpose Dough click for recipe
Topping
500 grams Minced Meat
4 tablespoon Extra Virgin Olive Oil
1 cup Tomato diced small
1 cup, minced cut Parsley
4, sliced Garlic Clove
1 teaspoon Ground Cumin
pinch Coarse Salt
Garnish
Parsley
Extra Virgin Olive Oil

This Turkish pastry dish maybe one of the best appetizers out there

Ingredients

  • Topping

  • Garnish

Directions

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This Turkish pastry dish maybe one of the best appetizers out there.
I was lucky to eat Lahmajun a few times in Turkey.

This version is a bit different, it’s more like a Lahmajun style pizza but it’s damn good.
The main difference is that we won’t mince the meat to paste but use regular minced meat.

For this Lahmajun recipe please first follow the multipurpose dough recipe

Steps

1
Done

Flatten the Dough

Prepare the multipurpose dough (link to recipe above).

Cut the dough to 10 even balls.

Place each ball on a dry lightly dusted surface and press into a flat disc using a rolling pin.

* If you want to make smaller or bigger Lahmajun cut to more/less balls.

2
Done

Make the Topping

In a mixing bowl, combine all topping ingredients and mix for a couple of minutes.
It resemble a salad.

Spread the tomato sauce on each flatten dough disc.

Spread the topping mix on each disc slightly pressing it into the dough. Don't press to much.
You may drizzle some olive oil (about a tablespoon to each Lahmajun) before baking.

* If you can find and add red pepper sauce (not necessarily spicy) it would upgrade the dish (mix with tomato sause .

* Instead of tomato sauce you may use tomato paste diluted with a bit of water.

* Now would be a good time to preheat the oven to whatever is the highest temperature. In my case it's 275°C/530°F.

3
Done

Baking

Place about 2-3 Lahmajun in a baking sheet covered with backing paper.
Place in the preheated oven (to whatever is the highest temperature. In my case it's 275°C/530°F) for 10-13 minutes.
That is it!

omryg

omryg

Hi all, this is me and i love to cook!

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