90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Lahmacun
A thin round of dough with parsley, tomato and beef, baked briefly.
- Prep
- 30 min
- Cook
- 15 min
- Time
- 45 min
- Servings
- 6
- Calories
- 310
- Level
- Moderate
- Heat
- Medium heat
- Region
- Southeast
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 cup warm water
- 250 g ground beefInstead: lentils
- 1 onion
- 1 red pepper
- 1 tomato
- 1 tablespoon pepper paste
- 1 bunch parsley
- 1 teaspoon chili flakes
- 1 lemon
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead flour, salt, sugar, yeast and water. Rest covered for 40 minutes.
- 2
Chop or grind onion, pepper, tomato and parsley very fine. Work in the beef, paste, chili and a little salt. It should not be wet.
- 3
Divide into six. Roll thin. Spread the topping to the edge.
- 4
Bake at 250°C for 6 to 8 minutes. Roll with lemon and parsley.
Note. A wet topping tears the dough. Squeeze the tomato.
Questions
Is lahmacun a pide?
No. Lahmacun is thin and the rim does not rise. Pide is thicker and boat-shaped.
How hot is the oven?
250°C at home, on a preheated tray if you can. A stone oven is shorter.
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