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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 2 |
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Ingredients:
3/4 teaspoon dried yeast |
1/2 teaspoon sugar |
1 1/2 cups lukewarm water |
2 1/4 cups flour |
1/2 teaspoon salt |
olive oil for bowl & brushing dough |
1 tablespoon butter |
1 onion, finely chopped |
3 cloves garlic, minced |
8 ounces ground lamb or chuck |
1 tomato, peeled, seeded and chopped |
1 jalapeno, seeded and finely chopped |
1/2 teaspoon kirmizi biber, or combination sweet paprika and cayenne pepper |
1/4 cup finely chopped fresh mint |
1/4 cup finely chopped fresh parsley |
salt and freshly ground black pepper |
juice of 1 lemon |
2 1/2 cups white turkish cheese or feta cheese, crumbled |
2 eggs, lightly beaten |
1/4 cup unsalted butter, softened |
1/2 cup finely chopped fresh parsley |
Directions:
1. FILLING:
2. Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy. Sift the flour and salt into a large bowl, and make a well in the center. Add the yeast mixture, along with the remaining warm water. Using your hands, work the mixture into a dough, adding more water if necessary. Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes. Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
3. Punch down risen dough and knead on a lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces. Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel.
4. Preheat oven to 450 degrees F, and preheat baking sheets, tiles, or a baking stone.
5. Prepare the filling: Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes. Add the garlic and saute another minute. Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water.
6. Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick. Place the round on the oiled, preheated baking sheets or tiles. Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge. Repeat with remaining dough and filling.
7. Bake for 12 to 15 minutes. The dough should still be soft enough to roll up.
8. Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones.
9. CHEESE FILLING ALTERNATIVE:
10. Mix all the filling ingredients in a bowl and blend thoroughly. Spread a thin layer on each circle of dough. Proceed with recipe, but bake for only 6 to 8 minutes.
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