How to cook Turkish lunch, recipes for Turkish cuisine, culinary series with Svetlana Lebedeva |

  • 350 g minced meat (beef, lamb, chicken);
  • 1 onion, finely chopped;
  • half a bunch of parsley, finely chopped;
  • 1 teaspoon of salt;
  • 2 ripe tomatoes (you can substitute 1 tablespoon of good tomato paste);
  • 2 teaspoons of dry adjika;
  • 1 green hot pepper.

Dough: Dissolve dry yeast in a glass of warm water with one dessert spoon of sugar and leave for ten minutes. Sift flour and salt, open a hole in the middle, pour in yeast, milk and knead the dough: it should become soft, like an earlobe. Let stand in a warm place for 40 minutes, and then cut into egg-sized pieces. You can lightly grease them with vegetable oil. Let it rise while we make the filling.

Mix well onion, minced meat, parsley, salt, tomatoes and adjika. If the meat is lean, you can add 50 grams of melted butter. Minced meat should not crumble – rather, spread.

Roll out the cakes to the size of a plate, 2-3 mm thick, and carefully transfer them to a baking sheet lined with parchment. Smear the dough with a brush with whipped milk and salt and then apply the filling on them in a thin layer – also 2-3 mm (1.5-2 tablespoons of minced meat will go for each cake). Bake for about 7-8 minutes on high heat (up to 250°C) oven. The filling should be light, and the bottom of the cake should be golden. Serve hot, piled up, and always with a slice of lemon to squeeze on top. Young cheese, if you want, can be sprinkled with prepared lahmacun.

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