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Gallery Turkish Meat Bread Recipe Summary Servings: 4

Ingredients For the Dough 1/2 teaspoon active dry yeast 1/2 cup warm water (110 degrees) 1 3/4 cups all-purpose flour, plus more for kneading 1/4 teaspoon coarse salt 1 tablespoon extra-virgin olive oil For the Topping 1 medium onion, very finely chopped 1 large tomato, peeled and finely diced 7 ounces (about 1 cup) lean ground lamb 1 teaspoon freshly squeezed lemon juice, or more to taste 1/2 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1/8 teaspoon finely ground black pepper Coarse salt

Gallery Turkish Meat Bread

Recipe Summary Servings: 4

Turkish Meat Bread

Turkish Meat Bread

Turkish Meat Bread

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1/2 teaspoon active dry yeast 1/2 cup warm water (110 degrees) 1 3/4 cups all-purpose flour, plus more for kneading 1/4 teaspoon coarse salt 1 tablespoon extra-virgin olive oil

  • 1 medium onion, very finely chopped 1 large tomato, peeled and finely diced 7 ounces (about 1 cup) lean ground lamb 1 teaspoon freshly squeezed lemon juice, or more to taste 1/2 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1/8 teaspoon finely ground black pepper Coarse salt

Directions

Stir yeast into 1/4 cup of the water; set aside for 10 minutes.

Sift flour into a large bowl, and make a well in the center. Add salt and olive oil, and work in with your fingers, then add the yeast mixture and remaining 1/4 cup water. Transfer to a clean work surface, and knead for 5 minutes, or until you have a smooth, elastic dough. Cover the bowl with plastic wrap, and let rest in a warm place for 30 minutes.

While the dough is resting, combine all the ingredients for the topping in a large bowl.

Preheat the oven to 500 degrees. Line two baking sheet with parchment paper. Divide the dough into 4 equal pieces, and roll each into a ball. Take 1 ball, flatten it with your hands into a 5-inch disk, then pull and stretch into a long oval (the bread will be quite thin). Transfer to one of the prepared baking sheets. Using your fingers, make indentations just inside the edges. Spread a quarter of the topping all over. Repeat the procedure with the remaining dough and topping.

Bake until lightly golden, 12 to 15 minutes. Serve immediately.

Reviews (3)

 Add Rating & Review     6 Ratings   5 star values:        3    4 star values:        2    3 star values:        1    2 star values:        0    1 star values:        0

Reviews (3)

Add Rating & Review     6 Ratings   5 star values:        3    4 star values:        2    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

6 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       06/10/2008   I agree with the ladies. In order to keep with the authentic taste of lahmacun, oftern referred to as "Turkish Pizza", you need to keep with the original spices involved in making the meal. The recipe doesnt call for cinnamon which can alter the flavor. After preperation, I like to add thinly sliced tomatoes and kirby on top of the lahmacun, a pinch of cumin, some lemon, then I roll up it and enjoy. Yum. Helens reciepe sounds good too; she just included her own touch!  

Martha Stewart Member     Rating: Unrated       05/02/2008   i agree with Elif, this is not exactly the right recipe. if it's done in a right way with the right recipe ,it can be a delicious snack or main course. but i don't think that it's "lahmacun",i think it's "pide".  

Martha Stewart Member     Rating: Unrated       11/13/2007   Hi,this is a traditional Turkish recipe and its name is 'lahmacun'.thank you very much for that recipe. But anissa helou's recipe is not right one.and traditionally its not include cinnamon and allsipice. lahmacun's topping should include parsley.and it should serve with lemon slices,parsley and onion slices.very delicous and you should try it.because its a good thing! if you like you could look at that recipe http://www.yogurtland.com/2006/08/14/lahmacun/ bets regards

    Martha Stewart Member

    Rating: Unrated 06/10/2008

I agree with the ladies. In order to keep with the authentic taste of lahmacun, oftern referred to as “Turkish Pizza”, you need to keep with the original spices involved in making the meal. The recipe doesnt call for cinnamon which can alter the flavor. After preperation, I like to add thinly sliced tomatoes and kirby on top of the lahmacun, a pinch of cumin, some lemon, then I roll up it and enjoy. Yum. Helens reciepe sounds good too; she just included her own touch!

Rating: Unrated

Rating: Unrated 05/02/2008

i agree with Elif, this is not exactly the right recipe. if it’s done in a right way with the right recipe ,it can be a delicious snack or main course. but i don’t think that it’s “lahmacun”,i think it’s “pide”.

Rating: Unrated 11/13/2007

Hi,this is a traditional Turkish recipe and its name is ’lahmacun’.thank you very much for that recipe. But anissa helou’s recipe is not right one.and traditionally its not include cinnamon and allsipice. lahmacun’s topping should include parsley.and it should serve with lemon slices,parsley and onion slices.very delicous and you should try it.because its a good thing! if you like you could look at that recipe http://www.yogurtland.com/2006/08/14/lahmacun/ bets regards

All Reviews for Turkish Meat Bread

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All Reviews for Turkish Meat Bread

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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