I really mean it when I say that I have had many Lahmacuns in my life. However it is usually either at a Turkish restaurant in the UK or during our getaways to Turkey. I have had them in various cities in turkey too so I really do know what a good lahmacun is supposed to taste like.
I really don’t want to blow my own trumpet here but this recipe is the absolute best. I know that making your dough can be daunting for many of us but once you make this and realise how simple, fresh and delicious it is, you will definitely make the effort to at least fit it into your weekend menu.
The evening before I made these and did the photography, I had the mixture ready, and although I knew the dough was easy enough. But I still had to have dinner ready instantly and I had some pizza dough in my fridge so I caved, rolled out the pizza dough and we had that for dinner and really enjoyed it. The recipe below that I share with you, however, I knew I wanted to share it with my super easy and delicious homemade dough. The following day I made my own dough, when we had it we were reminded of how delicious it is and what a mistake it is not to make your own dough freshly.
With that said, if you are insanely pushed for time like I often am, go ahead and use shop bought dough or even better use tortilla wraps.
But trust me this dough recipe is worth trying!
For the Dough
For the Topping
Start by mixing the dough - place the milk, water, salt, yeast and olive oil in a bowl and mix.
Slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Place dough in a bowl and cover with a cloth, set aside for 5-10 minutes before use.
Place the onions, parsley, chopped tomatoes, tomato puree and hot pepper paste, Turkish peppers in a food processor and blend until everything is finely chopped and has a paste like consistency.
Cut the dough into equal sized balls, it should give you about 10 lahmacuns.
Start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly.
Heat a non-stick frying pan with a lid, only brush the base with oil of your choosing, place the lahmacun one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough as long as this is cooked and it has taken colour then it is ready to serve.
Enjoy warm with fresh herbs, spring onions and a drizzle of lemon.