Usuba
Lahmacun with Lamb
Thin yeast flatbread with a savory lamb filling made with onions, tomatoes, and parsley. This dish is prepared quickly and served hot. Crispy on the outside, juicy on the inside — perfect for a family meal or celebration.
- Total
- 80 min
- Standard serving
- 191.8 g
Ingredients
Total 12
Instructions
- 1
Step 1
Dissolve sugar, salt, and dry yeast in warm water. Let it sit for 10 minutes until the mixture becomes foamy.
Add the flour and knead the dough until smooth. Cover with foil and place in a warm place for 30 minutes.
Once the dough has risen, divide it into 6 equal parts. Let them rise a bit more while you prepare the filling.
- 2
Step 2
Finely chop the onion with a knife. If using ground meat instead of minced meat, chop it very finely.
Make a cross-shaped incision on the bottom of the tomatoes, pour boiling water over them, and remove the skin. Finely chop the tomatoes.
Finely chop the parsley. Melt the butter.
Mix the ground meat, onion, tomatoes, parsley, and melted butter in a bowl. Mix well and lightly tamp down.
- 3
Step 3
Preheat the oven to 240 °C.
- 4
Step 4
Roll each piece of dough thinly — 2–5 mm thick, depending on your preference.
- 5
Step 5
Transfer the rolled out dough to a baking sheet lined with parchment paper. Transfer the dough without filling so it doesn't tear.
Brush the dough with a pastry brush using beaten milk with salt. Arrange the filling and distribute it evenly over the entire surface.
- 6
Step 6
Bake in the oven for 7–8 minutes until golden brown. While the first lahmacun is baking, prepare the next one on a separate piece of parchment paper.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
