The Best Homemade Lahmacun Recipe | Delicious & Easy |

Описание: For the stuffing;
1 onion
1 green pepper
1 red pepper
2 tomatoes
2 cloves of garlic
1full tablespoon of tomato paste
1 pinch of parsley
500g minced meat
1 teaspoon each of red chili powder and chili flakes,
1 teaspoon each of black pepper and cumin
1 teaspoon of salt

For the dough;
4 cups flour
1 teaspoon of salt
1 teaspoon of sugar
2 glasses of water

Instructions
1. For the dough, add 4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Mix well and make a well in the center
2. Pour 2 cups of water into the well. Gradually add the flour from the edges to the water and start kneading
3. Continue kneading until you get a smooth and soft dough.
4. The dough is ready, now cover it with plastic wrap and let it rest in the refrigerator for about 20 minutes.
5. Chop 1 onion, 1 green bell pepper, and 1 red bell pepper into several pieces and process them in a food processor
6.Then add 2 tomatoes, 2 cloves of garlic, 1 tablespoon of tomato paste, and a pinch of parsley to the food processor and process again.
7.Transfer this mixture to a suitable bowl and add 500g of minced meat, the spices, and 1 teaspoon of salt. Mix all the ingredients well with your hands
8. The consistency of our dough should be like this. We obtain a dough that is neither too liquid nor too thick. After achieving this consistency, cover the dough with plastic wrap and let it rest in the refrigerator.
9. Take the rested dough onto a floured surface. Then divide it into 4 equal parts. Divide these 4 parts into 3 more parts, resulting in a total of 12 equal pieces.
10. Knead each piece of dough well from the outside inwards to form a ball.
11. Place the balls of dough on a plate and cover them with plastic wrap. This way, the others will not dry out and harden while you are rolling out one ball
12. Sprinkle some flour on the dough we've placed on the counter and start rolling it out with a rolling pin. Try to roll it out as thin as possible.
13. We've rolled out the dough to approximately 23-24 cm in diameter. Now, take the baking paper and place it under the dough. Cut the baking paper slightly larger than the dough we've rolled out.
14. Place the minced meat filling on the dough and spread it evenly over the entire dough with your hands. 2 tablespoons of filling will be enough for one lahmacun
15. Using the baking paper, transfer the lahmacun to a crepe pan that we have heated. Cook it in the pan until the bottom is lightly browned.
16. Once the lahmacun is sufficiently cooked in the pan, transfer it to a wire rack. Bake in the oven, which we have set to the maximum temperature on the grill setting, at approximately 250°C until the edges are browned.
17. Cover the lahmacuns we take out of the oven with a clean cloth. This way, the lahmacun will not dry out and become hard while you prepare the other dough balls
18. Since the lahmacuns will be cooked one by one, preparing them may seem time-consuming. However, since the cooking times are short, you can prepare the other doughs while cooking the first batch, and it won't be a problem. You can serve them after all the lahmacuns are cooked

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