Lahmacun #shorts

Lahmacun

Ingredients
- 300g (10.6 oz) plain or AP flour
- 5g (0.2 oz) instant yeast
- 0.5 tsp sugar
- 1 tsp salt
- 180ml (3/4 cup) water
- 300g (10.6 oz) lamb mince
- 2 tomatoes, grated
- 1 onion, finely diced
- 2 cloves garlic, finely grated
- small bunch of parsley, chiffonade
- 2 tbsp yoghurt
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- lemon and parsley, to serve

Method
1. Place the flour, yeast, sugar, and salt into the bowl of a stand mixer (if you don’t have a mixer, just use your hands in a bowl).
2. Add the water and mix on medium for 4-5 minutes or until the dough is smooth.
3. Roll the dough into a ball, place it back into the mixing bowl, and cover with a tea towel. Leave it at room temperature for 1 hour or until it has almost doubled in size.
4. While that's proofing, prepare the topping by mixing all the other ingredients in a separate bowl.
5. Once the dough is proofed, divide it into 6 even portions and roll each tightly. Cover and leave to rest for 10 minutes.
6. Preheat your pizza oven to 400 c/750 f or your oven to its maximum temperature. If using an oven, you will need a pizza stone, heavy tray, or cast iron pan inside the oven as well.
7. Roll out each dough ball very thinly, then spread the mince mixture thinly, leaving a 1cm edge around the outside.
8. Place into the oven for 3-6 minutes, depending on its temperature. You are looking for a nice colour on the dough and for the meat to be cooked through.
9. Serve with fresh parsley and a squeeze of fresh lemon.

[andy_cooks]

**Ingredients**

- 300g (10.6 oz) plain or AP flour
- 5g (0.2 oz) instant yeast
- 0.5 tsp sugar
- 1 tsp salt
- 180ml (3/4 cup) water
- 300g (10.6 oz) lamb mince
- 2 tomatoes, grated
- 1 onion, finely diced
- 2 cloves garlic, finely grated
- small bunch of parsley, chiffonade
- 2 tbsp yoghurt
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- lemon and parsley, to serve

**Method**

1. Place the flour, yeast, sugar, and salt into the bowl of a stand mixer (if you don’t have a mixer, just use your hands in a bowl).
2. Add the water and mix on medium for 4-5 minutes or until the dough is smooth.
3. Roll the dough into a ball, place it back into the mixing bowl, and cover with a tea towel. Leave it at room temperature for 1 hour or until it has almost doubled in size.
4. While that's proofing, prepare the topping by mixing all the other ingredients in a separate bowl.
5. Once the dough is proofed, divide it into 6 even portions and roll each tightly. Cover and leave to rest for 10 minutes.
6. Preheat your pizza oven to 400 c/750 f or your oven to its maximum temperature. If using an oven, you will need a pizza stone, heavy tray, or cast iron pan inside the oven as well.
7. Roll out each dough ball very thinly, then spread the mince mixture thinly, leaving a 1cm edge around the outside.
8. Place into the oven for 3-6 minutes, depending on its temperature. You are looking for a nice colour on the dough and for the meat to be cooked through.
9. Serve with fresh parsley and a squeeze of fresh lemon.

[mahmudhuner]

Uncle Andy really knows how to deliver

[CanYldrm]

What I love about andy is he is spot on with recipes I know well. That gives you piece of mind to try his recipes from other cuisines.

[kamscam]

One of my favourite Turkish treats! Thanks to Andy and his babe!😜

[ajgiliana]

Chef Andy is cooking while Babe is plotting the next obscure recipe

[foodbooksperfumes]

Yesss, the lemon at the end is important 🎉

[soulsaw]

as a Turkish guy, i approve, well done !!
the lemon and parsley at the end was spot on!!!

[abbasel-chikrawe]

As a lebanese person this made me full of joy

[Missleksi]

This is my favourite Turkish cuisine. 😊

[adeebjarrar]

You have officially gone where no Australian chef has gone before .. the recipe is pretty authentic ❤

[nikesocken]

As a turkish/kurdish guy I‘m very impressed by the pronounciation and the result of your lahmacun! Wow!

[PorcelainxMe]

Babe the food encyclopaedia...
Me, meanwhile googling what did she just say she want to eat 😂

[jackfc]

That looks delicious! 🤤

P.S. Babe is back in Andy's video!

[bered]

My parents run a Turkish bakery in Germany and your lahmacun looks pretty authentic to me.. I don‘t know how authentic our version is, other than beef instead lamb and no yoghurt and more oil it‘s pretty similar tho
Some like to add tomato paste but my parents prefer fresh or canned tomatoes since it tastes a lot fresher and lighter
Even Turkish bakers in Turkey like our meat mixture (in Turkey you can give the stuffing or what you might call it for pide and lahmacun to a bakery where they will provide the dough and even bake it for you, they always taste it without asking lol)
Your lahmacun also doesn‘t look too crispy, which is crucial.. it should have more brown or some little black leopard spotting that‘s all, so maybe you could bake it at a tad bit hotter temperature

You should try the arabic version lahm ajeen with only meat and pomegranate molasses!

[RaeezTheDeadPoet]

I love how effortlessly and confidently she chooses what to eat.

[rackzr]

That's my favorite Turkish food 🤤

[gigig]

I’m from turkey and I freaking miss lahmacun 🥲🥲🥲🥲

[alisalim]

This is one lucky woman. He's so devoted to making her happy. Hope it's till death do we part.❤❤❤

[Mehmetkirogluu]

Omg that is the dish I suggest them to make it 5-6 months ago 😁😁. I am a turkish and you made it perfectly! Thanks! ❤

[danadyd]

I've never heard of this until your video. Looks delicious!