Turkish Lahmacun 2020

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•            Total: 90 mins
          Prep:  60 mins
          Cook: 30 mins
                  Yield: Serves 4 to 6

Ingredients:

For the Dough: 

2 cups flour
1 teaspoon yeast (moment dry)
1/2 teaspoon salt
1 cup water (warm)
1 tablespoon olive oil

For the Topping: 

12 ounces (350 grams) ground meat (70% lean)
1 yellow onion (finely ground)
3 to 4 cloves garlic (finely ground)
1 cup parsley (Italian assortment, leaves, finely hacked)
2 tomatoes (ready, finely ground)
1/2 chime pepper (green, finely ground)
1 tablespoon red pepper glue
1 tablespoon tomato glue
1 teaspoon paprika
1 teaspoon hot red pepper chips
1 teaspoon salt
1/2 teaspoon dark pepper
1 teaspoon cumin (powder)
Trimming: lemon wedges, sprigs of Italian parsley, cut red onion blended in with sumac, cut tomato

Method:

Accumulate the fixings.

Put the flour in an enormous blending bowl. Include the yeast and salt and consolidate.

In a little bowl, mix the olive oil together with the warm water.

Make a pool in the flour with a spoon and pour the water and oil blend into it. Mix the flour into the fluid by transforming the dry edges into the inside.

Flour your working surface and your hands. Turn out the batter and massage it for around 15 minutes until the mixture is delicate and versatile.

Sprinkle a tad of olive oil inside the blending bowl and spread it around with your fingers to oil within. Set the batter back in the bowl and spread it with a material or towel. Leave it in a warm spot to ascend for 30 to 45 minutes. The mixture should ascend to about twofold the size.

While the batter rises, set up the garnish. Combine all the fixing fixings in an enormous bowl.

When the batter has risen, turn it out on a floured surface and gap it into six even pieces.

Reveal each piece into an extremely flimsy round or oval shape. Attempt to get every one as flimsy as conceivable without tearing it.

Spread the fixing meagerly and equitably over the highest point of every batter round with your fingers. Try not to push down excessively hard.

Turn on the top curl grill capacity of your broiler to the most extreme warmth setting. Put a huge a non-stick treat into stove to preheat it also.

At the point when the broiler and the treat sheet are extremely hot, rapidly expel the treat sheet and spot your lahmacun on it. Try not to enable them to cover.

You'll realize they are cooked when the fixing is sizzling and the edges get darker. Continuously check the lahmacun as they cook to keep them from consuming.

Serve them steaming hot with a wedge of lemon for pressing and a plate of cut onions blended in with sumac and sprigs of Italian parsley.