Beef
Turkish lahmacun Step By Step
This version of Turkish lahmacun Step By Step is flavorful, easy to prepare and suitable for traditional Beef configurations....
⏱️
11 Min Prep
🔥
35 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
Ingredients
- 500g Strong white bread flour
- 10g Fast action yeast
- Sprinkling Corn Flour
- 2 Tomato
- 2 Green Chilli
- 4 Chopped Spring Onions
- Bunch Parsley
- 250g Ground Beef
- 2 tsp Chilli Flakes
- Pinch Ground Cumin
- 1 tsp Allspice
- 2 tablespoons Olive Oil
- 1/2 Lemon
- 1 Red Onions
Instructions
1
step 1
Sift the baking flour into a large container, make a well in the middle and strew in the fermenter.
2
stream in 125ml aqua over the fermenter, then flick baking flour over the liquid to create a layer.
3
lid and leave to rise in a toasty place for 15 mins until cracks appear on the surface of that layer.
4
step 2
Use your hands to swirl around in 250ml more aqua along with 1 tsp seasoning and fold the flour base for about 10 mins until elastic and no longer sticky.
5
stream in in a little more baking flour if you need to.
6
lid and leave to rise again in a toasty place for 30 mins until doubled in size.
7
step 3
burning up the oven to as high as it will go (about 240C/220C fan/gas 9) and strew one or two baking trays thinly with cornmeal.
8
step 4
stream in boiling aqua from the kettle over the tomatoes, leave to stand briefly, then filter and slip off the skins.
9
Cut the tomatoes in half, cut out the stalks, scoop out the seeds and discard, then chop the flesh.
10
step 5
Halve the chillies lengthways, cut out the stalks, seeds and white inner membrane, then rinse.
11
Cut lengthwise into fine strips, then crosswise into fine dice.
12
step 6
Put the tomatoes, chillies, spring onions, finely finely sliced parsley, beef mince, spices, 1 tsp seasoning and ½ tsp freshly ground black pepper into a container and swirl around well.
13
step 7
Take the flour base and fold it briefly, then divide into four pieces and shape each into a ball.
14
Roll each ball into a thin circle, place on the prepared baking trays.
15
Spread with a thin layer of the protein mixture.
16
step 8
toast each flatbread for 10-15 mins until the edges begin to darken.
17
After removing from the oven, strew the lahmacun with the roughly finely sliced parsley and sliced shallot, then squeeze over a few drops of lemon nectar.
18
present straightaway.
Recipe Information
Cuisine
Vietnamese
Vietnamese
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
46 mins
46 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
35 minsTotal Time
46 minsMaster Chef
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