Information AboutLahmacun |
| CATEGORIES ABOUT LAHMACUN | |
| pizza | |
| armenian cuisine | |
| levantine cuisine | |
| middle eastern cuisine | |
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Lahmacun or '''Lahmajoun''' () ( and Middle East ern dish usually made up of a round, thin piece of dough topped with minced meat (most commonly Beef and Lamb ). Lahmacun is often sprinkled with Lemon Juice , and then served rolled up with Pickles or other Vegetables , including Tomato es, Pepper s, and Onion s. Lahmacun is most prominently made and sold in Turkey and Armenia . It can also be found in countries with sizeable Turkish and Armenian communities, including the USA , Canada , Germany and many other countries. The neighbouring cities of , historically ''Ayintab'') in Turkey are particularly famous for their lahmacun, also representing the two different Turkish styles of making it. The Urfa-style lahmacun has Onion among its ingredients, while the Antep-style lahmacun has Garlic instead. RECIPE / INGREDIENTS For 4 servings
PREPARATION Raw minced meat (should be minced by knife instead of machine to get a better texture), extremely thin chopped onion, chopped tomato, paprika sauce, chopped parsley, butter, salt, pepper and capsicum are mixed. Salt, pepper and capsicum are added as the cooker wishes. Risen bread dough is divided into hickory-nut sized pieces. They are processed using an Oklava , a tool to make dough thinner. Flour is recommended to be used along with the oklava. After the dough is thin enough, the previously mentioned mixture (salt, pepper, and capsicum) is distributed over the dough. It should be cooked in a stone oven for a richer taste. TRIVIA
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