Lahmajun in turkish

8 servings
2 hours

How do you cook lahmajun? First, prepare the products for the test.

Take a large bowl, sift flour into it. I advise you not to pour all the flour at once, leave a little, fill up later, if necessary. Make a small depression in the center. Pour sugar and yeast into it. Heat the water to a temperature of about 38 degrees - it is pleasant to the touch, but does not burn. This is important as the water will activate the yeast. Pour a small amount of water into the yeast pit, lightly stir them with a fork, trying not to reach the bottom.

Leave the yeast for 10 minutes, during which time they should be activated - dust up and rise with a hat. The first time I met this method of activation - immediately in flour, I liked it.

Pour in the salt and pour in the olive oil.

Gradually infuse the remaining water with the dough, first with a fork and then with your hand. I had to remove some of the flour so as not to add more water, the dough turned out too dry. Therefore, I said at the beginning that you do not need to immediately pour all the flour.

Place the dough on the table and knead the dough until smooth, smooth.

Put the pastry flask in a bowl, cover and place it in a warm place to lift for an hour and a half.

While the dough is rising, make the filling. Pre-wash and dry the vegetables and greens. Spices can be used any you like - the more they are, the tastier the filling.

Chop tomatoes, peeled onions and peppers into chunks. Fold them into a blender and whisk until mashed. But do not work too hard - let the small pieces of vegetables remain, the minced meat with them will look more appetising.

Take a bowl, put the mince in it. Pour in the ground vegetables. Add the tomato paste, finely chopped greens, crush the garlic. Pour in the spices, peppers and salt.

Mix all the ingredients until combined. The filling is ready.

Meanwhile, the dough should increase in volume by two to three times. Slightly wash it, releasing excess air.

Place the dough on a board dusted with flour, pull a long sausage out of it. Divide the dough into 8 equal parts.

Roll each part with a rolling pin into a thin cake. It should be very thin - then the edges will be crisp.

Take a baking sheet. Line it with baking paper. Lay out dough preparations on it. For each circle, put about 1. 5 tablespoons of filling. Spread it in a thin layer with a spoon, leaving a small strip of dough off the edge.

Bake the tortillas in the oven at 230 ° C for about 10 minutes. The edges should become ruddy. While the first tortillas are baked, prepare the next batch. It is better to make them a little smaller in diameter so that three pieces are placed on a baking sheet at once. Then the process will take less time. Serve lahmajun hot, with vegetables and yogurt.