Lahmacun - Minced Meat Pide
Lahmacun - Minced Meat Pide

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, lahmacun - minced meat pide. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Lahmacun or Lahmajoun is a delicious Turkish pizza topped with minced meat, grounded vegetables and herbs. What I love about this pizza apart from the taste. Lahmacun Recipe - Turkish flat bread topped with spicy minced beef.

Lahmacun - Minced Meat Pide is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Lahmacun - Minced Meat Pide is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook lahmacun - minced meat pide using 22 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Lahmacun - Minced Meat Pide:
  1. Make ready Dough
  2. Make ready 2 cup warm water
  3. Prepare 2 tbsp yeast
  4. Get 4 tbsp sugar
  5. Get 2 tsp salt
  6. Make ready 5 cup flour
  7. Make ready 1/4 cup vegetable oil
  8. Prepare Meat Mixture
  9. Prepare 500 grams minced lamb or beef
  10. Get 1/3 cup pinenuts
  11. Make ready 1/4 cup vegetable oil
  12. Get 1/4 cup parsley, chopped
  13. Make ready 4 tomatoes, chopped
  14. Prepare 1 onion, finely chopped
  15. Get 1 bell pepper, finely chopped
  16. Prepare 2 tbsp pomegranate molasses
  17. Prepare 1 tbsp tomato paste
  18. Take 1 tsp baharat mix
  19. Get 1/2 tsp ground cinnamon
  20. Take 1/2 tsp ground black pepper
  21. Prepare 1/2 tsp paprika
  22. Get 2 tsp salt

See restaurant menus, reviews, hours, photos, maps and directions. Write a Review for Park Pide Lahmacun. Select a Rating Select a Rating! Фото со стока - Turkish and Arabic Traditional Ramadan Bread Sliced Etli Ekmek Kebab with Minced Meat (Pide or Lahmacun Kebap) serving on wood by Konya or Sivas. Get the best price quote: Get Quote. İYİ PİDE 'ÖBEK ÖBEK` OLUR Köseoğlu ekmek fırını lezzet ve hijyen konusunda, satışa sunduğu diğer ürünlerde olduğu gibi Ramazan pidesinde de oldukça iddialı.

Steps to make Lahmacun - Minced Meat Pide:
  1. For the dough: mix the water, sugar, yeast, salt and only two cups of the flour. Cover the bowl and leave to rise for 10 minutes. After 10 minutes, add the additional 3 cups of flour and the vegetable oil and knead until it becomes a soft dough.
  2. For the meat mixture: heat oil in a pan on medium - high heat. Add onions and mix until translucent.
  3. Add meat to the onions and mix until the water from the meat evaporates.
  4. Add baharat mix, cinammon, black pepper, paprika and salt and continue stirring for a few minutes.
  5. Add bell peppers, tomatoes, tomato paste and parsley to the mix. Stir for 5 more minutes.
  6. Turn off the heat and add the pomegranate molasses and pinenuts to the mix. Leave aside while you assemble the dough.
  7. Assembling the dough: you will have a big quantity of this all purpose dough which you can freeze in plastic bags and use later for other recipes.
  8. Take a portion of the dough (the amount of a fist) and roll it on a floured service. Keep in mind that it should be oval shaped so roll it and flip it until you get the desired shape.
  9. Transfer the dough to the baking sheet.
  10. Put the meat mixture on the dough while staying away from the edges. Then pinch the end points together, resembling a boat - like shape.
  11. Bake for 15 minutes in a preheated over (400 fehrenhite) until golden.
  12. Serve warm with some pickles on the side.

This oval-shaped flatbread topped with spicy lamb or beef mince is Turkey's take on pizza. Originating in the country's south-east province of Gaziantep, it's topped with salad or pickles and lemon juice, then rolled up and eaten on the go. Dilek Pide Kebap Ve Lahmacun Salonu - Home Find the perfect meat pide bread with meat stock photo. Turkish pide with minced meat, Kiymali Pide.

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