Lahmacun - Turkish Pizza

lostkat · 15-03-2009, 23:24

The delightful Will introduced us to the Turkish dish Lahmacun when we went to Cyrpus with him last year. We were in the Northern Dictatorship of Illegal Communist Brave Turkish Army Cyprus and absolutely starving, traipsing around after Will whilst he searched in vain for a restaurant that his father had recommended, when we happened upon a little street cafe and decided that our feet could take us no further until we had fed.

Will showed off his Turkish and ordered... things. When things arrived, they were a big stack of little flatbread type affairs with a spicey lamby mixture smeared on top. They were utterly DIVINE and vanished within a matter of minutes. Leon described them as Turkish pizzas, which is pretty much what they are really.

Anyway, we'd been scouring the internet for lahmacun recipes, when I noticed that none other than my beloved Nigella Lawson has a recipe for them in her Domestic Goddess book. I had all the ingredients except for the lamb, so I went and bought some and gave it a go tonight. The results? Abso-ruddy-lutely delicious. It felt like we were back in Communist Turkish Cyprus again, only without the awful company

Lahmacun
Serves 2 greedy pigfaces for tea, or 4 for lunch

For the dough:
150g bread flour
100g plain flour
1 tsp easy blend yeast
1/2 tsp salt
125ml warm water
1 tbsp olive oil

For the topping:
1 medium onion, finely chopped
1 fat garlic clove, finely grated
2 tbsp olive oil
250g either minced lamb or lamb pieces very finely chopped in a food processor
pinch of cayenne
pinch of ground allspice (I didn't have any, so I used a smidge each of nutmeg, ground clove & cinnamon)
1/2 tsp cumin
2 tbsp tomato purée
2 tbsp finely chopped parsley
1 tbsp lemon juice
4 tbsp melted butter

2 oiled baking sheets

1. Start by making the dough. Combine the flours, yeast and salt, add the oil and water and mix to form a dough. Kneed for 5-10 mins until you have a smooth elastic dough. Put the dough in an oiled bowl, turn it over to coat and cover in clingfilm. Let it rise in a warm place for around an hour until it's doubled in size.

2. Next, get on with the filling. Heat the oil in a frying pan and soften the onion and garlic on a low heat without browning them (a pinch of salt will help this). Add the lamb, cayenne, allspite, cumin and tomato purée then stir to break up the lamb and cook for around 10 mins until the lamb is no longer pink. Turn off the heat and stir in the parsley and lemon juice. Season if desired.

3. Once the dough has risen, knock the air out of it and divide into 8 egg-sized balls. Roll the balls out into circles approx 12-15cm in diameter and place onto the oiled baking trays. Let them rest for 10 minutes with tea towels draped over them.

4. Dollop approx 1 tbsp of the filling onto each circle of dough and spread to cover the centre well. Paint each little pizza with melted butter, especially around the edges, then place in the oven to cook for approx 10 mins until golden and bubbling.

5. When they come out of the oven, cover with a cloth and let them rest for 5 mins. This will get the cloth dirty, but it stops them from getting a hard crust - they should be soft enough to bend them in two or roll up to eat.

6. Chuck on a plate with some salad and devour.

Mmmm, just looking at this picture makes me want to cook them again!!

Burble · 15-03-2009, 23:28

Nom!!

You will have to make them for me sometime but please don't follow the same pricing scheme that the bloke at the restaurant did

I actually made some a couple of months back but they didn't turn out all that good because I'm crap at making bread type stuff. I think my hands are the black death to yeast.

Fayshun · 15-03-2009, 23:50

*drools*

Will · 16-03-2009, 08:48

Yay!

Now all you need is a wood oven!

I still to this day do not know how they make their make their bread so good - though I'd have rolled it a little thinner personally.... but that's just me

Where's the fresh parsley in huge sprigs to put in the middle?!

That looks absolutely bloody fantastic - I'm so glad that you've taken some of these dishes away with you from the holiday. It's so nice to see someone share part of my life and recreate it in theirs.

Jingo · 16-03-2009, 14:53

My Dad used to live in Famagusta before the invasion and I think me knocking up a couple of these would be a delightful reminder of the cypriot med food.

Despite the great hoohahs on the island, the greek cypriot, and turkish cypriot food seems to differ little. Another favourite of mine is also the simply titled "Beef in honey and wine" which must be cooked for a long time as it is so tender, it melts in your mouth

Burble · 16-03-2009, 14:58

I was left gobsmacked at the after effects of the troubles in Famagusta. I don't think I'll ever forget looking forward to see a stunning beach and sea view then turning around to see buildings in that state.

Will · 16-03-2009, 15:15

The greek/turkish divide doesn't really exist. Cyprus is Cyprus, Cypriots are Cypriots whether the be of Orthodox/Muslim/Greek/Turkish... though the Greeks were always a little arrogant and slightly snobby/racist at times. The foods are similar yet very different too, the Greek side has a lot of pork in the diet, whereas oop north there isn't any. It's subtle... I like the north it's more rustic owing to it's poverty.

Right I'm going to have to make an attempt of these this weekend sometime I reckon!

Kate, did you see Metin to get some freshly ground mince for next to nothing?!

Glaucus · 16-03-2009, 20:08

That looks so nice and simple...

lostkat · 16-03-2009, 22:08

No Will, unfortunately I couldn't afford the flights

It was freshly ground though, but maybe not as fresh as Metin's

I also thought the dough was a bit too thick. It didn't affect the taste at all, but I'll definitely make it thinner next time so we can properly roll them up like wot the Turks do. I forgot the parsley at the end tbh. I was so hungry by then, I just wanted to eat the damn things

Burble - Next time you come up, I'll make 'em

Burble · 17-03-2009, 09:50

Quote:

Originally Posted by lostkat

Burble - Next time you come up, I'll make 'em

I shall be on the doorstep when you get home from work.

15-03-2009, 23:24	#1
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Lahmacun - Turkish Pizza The delightful Will introduced us to the Turkish dish Lahmacun when we went to Cyrpus with him last year. We were in the Northern Dictatorship of Illegal Communist Brave Turkish Army Cyprus and absolutely starving, traipsing around after Will whilst he searched in vain for a restaurant that his father had recommended, when we happened upon a little street cafe and decided that our feet could take us no further until we had fed. Will showed off his Turkish and ordered... things. When things arrived, they were a big stack of little flatbread type affairs with a spicey lamby mixture smeared on top. They were utterly DIVINE and vanished within a matter of minutes. Leon described them as Turkish pizzas, which is pretty much what they are really. Anyway, we'd been scouring the internet for lahmacun recipes, when I noticed that none other than my beloved Nigella Lawson has a recipe for them in her Domestic Goddess book. I had all the ingredients except for the lamb, so I went and bought some and gave it a go tonight. The results? Abso-ruddy-lutely delicious. It felt like we were back in Communist Turkish Cyprus again, only without the awful company Lahmacun Serves 2 greedy pigfaces for tea, or 4 for lunch For the dough: 150g bread flour 100g plain flour 1 tsp easy blend yeast 1/2 tsp salt 125ml warm water 1 tbsp olive oil For the topping: 1 medium onion, finely chopped 1 fat garlic clove, finely grated 2 tbsp olive oil 250g either minced lamb or lamb pieces very finely chopped in a food processor pinch of cayenne pinch of ground allspice (I didn't have any, so I used a smidge each of nutmeg, ground clove & cinnamon) 1/2 tsp cumin 2 tbsp tomato purée 2 tbsp finely chopped parsley 1 tbsp lemon juice 4 tbsp melted butter 2 oiled baking sheets 1. Start by making the dough. Combine the flours, yeast and salt, add the oil and water and mix to form a dough. Kneed for 5-10 mins until you have a smooth elastic dough. Put the dough in an oiled bowl, turn it over to coat and cover in clingfilm. Let it rise in a warm place for around an hour until it's doubled in size. 2. Next, get on with the filling. Heat the oil in a frying pan and soften the onion and garlic on a low heat without browning them (a pinch of salt will help this). Add the lamb, cayenne, allspite, cumin and tomato purée then stir to break up the lamb and cook for around 10 mins until the lamb is no longer pink. Turn off the heat and stir in the parsley and lemon juice. Season if desired. 3. Once the dough has risen, knock the air out of it and divide into 8 egg-sized balls. Roll the balls out into circles approx 12-15cm in diameter and place onto the oiled baking trays. Let them rest for 10 minutes with tea towels draped over them. 4. Dollop approx 1 tbsp of the filling onto each circle of dough and spread to cover the centre well. Paint each little pizza with melted butter, especially around the edges, then place in the oven to cook for approx 10 mins until golden and bubbling. 5. When they come out of the oven, cover with a cloth and let them rest for 5 mins. This will get the cloth dirty, but it stops them from getting a hard crust - they should be soft enough to bend them in two or roll up to eat. 6. Chuck on a plate with some salad and devour. Mmmm, just looking at this picture makes me want to cook them again!! __________________ Oooooh Cecil, what have you done?

15-03-2009, 23:50	#3
Fayshun Rocket Fuel Join Date: Jun 2006 Location: Adrift in the Orca Posts: 6,845	drools __________________ We must move forward not backward, upwards not forward, and always twirling, twirling, twirling...

16-03-2009, 08:48	#4
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	Yay! Now all you need is a wood oven! I still to this day do not know how they make their make their bread so good - though I'd have rolled it a little thinner personally.... but that's just me Where's the fresh parsley in huge sprigs to put in the middle?! That looks absolutely bloody fantastic - I'm so glad that you've taken some of these dishes away with you from the holiday. It's so nice to see someone share part of my life and recreate it in theirs. __________________ *No No!*

16-03-2009, 14:53	#5
Jingo Smother me in chocolate and eat flapjacks with it! Join Date: Sep 2008 Location: North Somerset Posts: 1,854	My Dad used to live in Famagusta before the invasion and I think me knocking up a couple of these would be a delightful reminder of the cypriot med food. Despite the great hoohahs on the island, the greek cypriot, and turkish cypriot food seems to differ little. Another favourite of mine is also the simply titled "Beef in honey and wine" which must be cooked for a long time as it is so tender, it melts in your mouth __________________

16-03-2009, 15:15	#7
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	The greek/turkish divide doesn't really exist. Cyprus is Cyprus, Cypriots are Cypriots whether the be of Orthodox/Muslim/Greek/Turkish... though the Greeks were always a little arrogant and slightly snobby/racist at times. The foods are similar yet very different too, the Greek side has a lot of pork in the diet, whereas oop north there isn't any. It's subtle... I like the north it's more rustic owing to it's poverty. Right I'm going to have to make an attempt of these this weekend sometime I reckon! Kate, did you see Metin to get some freshly ground mince for next to nothing?! __________________ *No No!*

15-03-2009, 23:28	#2
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	Nom!! You will have to make them for me sometime but please don't follow the same pricing scheme that the bloke at the restaurant did I actually made some a couple of months back but they didn't turn out all that good because I'm crap at making bread type stuff. I think my hands are the black death to yeast.

16-03-2009, 14:58	#6
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	I was left gobsmacked at the after effects of the troubles in Famagusta. I don't think I'll ever forget looking forward to see a stunning beach and sea view then turning around to see buildings in that state.

16-03-2009, 20:08	#8
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	That looks so nice and simple... __________________

16-03-2009, 22:08	#9
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	No Will, unfortunately I couldn't afford the flights It was freshly ground though, but maybe not as fresh as Metin's I also thought the dough was a bit too thick. It didn't affect the taste at all, but I'll definitely make it thinner next time so we can properly roll them up like wot the Turks do. I forgot the parsley at the end tbh. I was so hungry by then, I just wanted to eat the damn things Burble - Next time you come up, I'll make 'em __________________ Oooooh Cecil, what have you done?

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