Lahmajun in Turkish

Step-by-step cooking

1. Step 1:

   

   How is lahmajun prepared? First, prepare the products for the test.

2. Step 2:

   

   Take a large bowl, sift flour into it. I advise you not to pour all the flour at once, leave a little, then add more if necessary. Make a small depression in the center. Pour sugar and yeast into it. Heat the water to a temperature of about 38 degrees - it is pleasant to the touch, but does not burn. This is important because the water will activate the yeast. Pour a small amount of water into the pit with yeast, stir them slightly with a fork, trying not to reach the bottom.

3. Step 3:

   

   Leave the yeast for 10 minutes, during which time they should activate - bubble up and rise like a cap. The first time I met this activation method - immediately in flour, I liked it.

4. Step 4:

   

   Add salt and pour in olive oil.

5. Step 5:

   

   Gradually pour in the remaining water, knead the dough, first with a fork, and then with your hand. I had to remove some of the flour so as not to add more water, the dough was too dry. That's why I said at the beginning that it is not necessary to pour all the flour at once.

6. Step 6:

   

   Put the dough on the table and knead the dough until smooth, homogeneous.

7. Step 7:

   

   Put a bun of dough in a bowl, cover it and put it in a warm place to rise for an hour and a half.

8. Step 8:

   

   While the dough is rising, prepare the filling. Pre-wash and dry the vegetables and herbs. You can use any spices you like - the more of them, the tastier the filling.

10. Step 9:

    

    Tomatoes, peeled onion and pepper cut into pieces. Put them in a blender and whisk until mashed. But do not try too hard - let small pieces of vegetables remain, minced meat with them will look more appetizing.

11. Step 10:

    

    Take a bowl, put the minced meat in it. Pour in the ground vegetables. Add the tomato paste, finely chopped herbs, and crush the garlic. Add spices, pepper and salt.

12. Step 11:

    

    Mix all the ingredients until smooth. The filling is ready.

13. Step 12:

    

    Meanwhile, the dough should increase in volume two to three times. Slightly knead it, releasing excess air.

14. Step 13:

    

    Put the dough on a board sprinkled with flour, pull out a long sausage from it. Divide the dough into 8 equal parts.

15. Step 14:

    

    Roll out each part with a rolling pin into a thin cake. It should be very thin - then the edges will turn out crispy.

16. Step 15:

    

    Take a baking sheet. Cover it with baking paper. Put the dough pieces on it. Put about 1.5 tablespoons of filling on each circle. Spread it in a thin layer with a spoon, leaving a small strip of dough from the edge.

17. Step 16:

    

    Bake tortillas in the oven at a temperature of 230 °With about 10 minutes. The edges should become ruddy. While the first tortillas are being baked, prepare the next batch. It is better to make them a little smaller in diameter so that three pieces fit on a baking sheet at once. Then the process will take less time. Serve lahmajun hot, with vegetables and yogurt.