Are you hungry and confused while strolling in an Istanbul street, when you’re surrounded by tantalizing aromas from street foods? It is well known that street foods are relatively cheap, and yet have a mouthwatering taste, one of which is lahmacun, which is ubiquitous all over the city.
Istanbul is one of the few places in the world where you do not have to worry about finding a meal that suits your taste. Due to its multicultural nature, Turkish cuisine has become renowned for being simultaneously varied, scrumptious, and delectable. The divine taste of Turkish food, combined with the delights of the city’s attractions, is like having a whale of a time.
You’re going to cook the zesty lahmacun by using this recipe after getting insatiably hungry after tasting the lahmacun.
In a large bowl, add flour, 1 ½ teaspoon salt, and yeast. Whisk them together until combined.
Pour warm water into another bowl and stir in olive oil.
Make a fist with your hand and make a well in the middle of the flour mixture. Then pour in the wet mixture. The dough will become rather sticky when well incorporated.
Lay out the dough on a floured surface. To make a smooth and elastic dough, knead it for about 15 minutes. If the dough is still sticky, add some flour, and if it is dry, add some water and knead again. Soft and chewy bread is the result of properly kneaded dough.
Lightly grease the bowl with olive oil. Form the dough into a ball and place it in the bowl. Cover it with plastic wrap or a towel. Then let it rise in size by placing it in a warm area. Depending on the temperature it could take 30 minutes to 1 hour.
Meanwhile, make the meat topping. In a bowl, add all ingredients, mix them, and Set aside.
Place a baking sheet into the oven and preheat the oven to 235 °C (455°F)
Sprinkle flour on a flat surface and place the dough on it, divide it into 6 pieces. Roll out each portion into an oval or round thin layer without tearing it, the thinner the better.
Top each layer evenly with a meat mixture. Place each lahmacun on a preheated baking sheet, bake it for about 6 – 9 minutes, until golden and brown.
Lahmacun should be served hot, with red onions, fresh parsley, and lemon wedges, or with a side dish of vegetable salad.
Lahmacun can be stored in a fridge for up to 3 days in an airtight container.