Lahmacun, a beloved Turkish dish known as "Turkish pizza" by the English, is shared with you in a pan. Can lahmacun be made in a pan? How to make pan-cooked lahmacun with all the tips and a video for a delicious lahmacun recipe.
Lahmacun, an ancient baked dish dating back to the Babylonian era, derives its name from the Arabic words for "meat bread". We will make a delicious lahmacun with a yeast-free dough and a generous filling of vegetables and meat, cooked conveniently in a pan.
Ingredients for Pan-Cooked Lahmacun:
For the Lahmacun Dough:
- 5 cups of flour
- 1.5 cups of water
- 1 tablespoon of salt
For the Lahmacun Filling:
- 1 grated onion
- 2 cloves of garlic
- 1 red and 2 green peppers
- 2 tomatoes
- 3 sprigs of parsley
- 500 grams of minced meat
- 1 teaspoon each of black pepper, cumin, paprika, chili flakes, and 1.5 tablespoons of salt
- Half a cup of olive oil
Instructions for Pan-Cooked Lahmacun:
1. Combine 5 cups of flour, 1.5 cups of water, and 1 tablespoon of salt, and knead until it reaches a non-sticky consistency.
2. Let the dough rest for 20 minutes to settle.
3. Prepare the filling by grating 1 onion, mincing 2 cloves of garlic, chopping 1 red and 2 green peppers, dicing 2 tomatoes, and finely chopping 3 sprigs of parsley. Add these to 500 grams of minced meat. Add 1 teaspoon each of black pepper, cumin, paprika, chili flakes, and 1.5 tablespoons of salt. Pour in half a cup of olive oil and knead well.
4. Divide the dough into small balls, dust with flour, and roll out thinly.
5. Spread an appropriate amount of filling onto the rolled-out dough and place it in a preheated, non-greased pan over low heat.
6. Cover the lahmacun while cooking and cook for approximately 7 minutes in the pan.
7. Transfer to a plate lined with paper towels. Serve with plenty of greens.
If you prefer a crispier lahmacun, place all the cooked ones on a baking tray and bake in a preheated 180-degree Celsius oven for about 5 minutes.
For a perfect lahmacun, the ratio of vegetables to meat in the filling is essential. Therefore, lahmacun tends to be more vegetable-rich compared to pide. Additionally, the lahmacun dough is made without yeast. When cooking in a pan, the top remains covered, ensuring it is thoroughly cooked. As you can see, making lahmacun in a pan is quite easy. Its taste is just as delicious as the ones you get from outside. You can adjust the spices in the lahmacun filling to suit your taste. While isot (a type of chili pepper) is optional in the filling, remember that it adds a wonderful flavor.
Although lahmacun is made in various Middle Eastern principles, its popularity is thanks to Turkish cuisine. Despite being referred to as "Turkish pizza" in English due to its shape and taste, the main difference from pizza is, of course, the absence of cheese and the thinness of the dough. In Turkey, the popularity of lahmacun increased after the 1960s.
The filling for lahmacun varies in different regions of Turkey, with different vegetables being added. Especially in the Southeastern Anatolia region, there are even regional variations. Therefore, we used an average filling for the pan-cooked lahmacun recipe. Try this wonderful filling for its fantastic taste.
For those who want to see the process, we have added a video of the pan-cooked lahmacun recipe below the text. If you liked this recipe, you can also check out similar ones like baked lahmacun or homemade minced meat pide recipe, and subscribe to our Harika Ev İşleri Youtube channel for more different recipes for dishes and pastries.
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