It's so delicious, I'm sure you'll get through all 8 really quick. let me know how it turns out. Yeah the lamb cooks really fast because there is a very small amount and it's spread in a thin layer. The direct heat from the oven cooks it really quick.
As a Turk, I can say, it should be much more crispy and even it should break when wrapping and it should have a thinner dough. Actually for all of these things, you should not use yeast. There is no yeast in the original lahmacun recipe. Thus, you can have much more crunchy and crispy lahmacun which is more delicious.
I buy them exactly as you described, they break when folding them which I didn't know was the right way. I am learning to make these so I wont have to buy them but until then I have no choice but for a shop made its very delicious & the flat bread is VERY thin. Its likely I can make the flat bread easily using Kefir & flour & thats it & maybe some salt & a touch of oil
In the early 80s I was stationed at Incirlik. Lahmacun was my very favorite Turkish food, done over an open wood fire. Later, in other parts of the world, I'd find it done as turkish pizza, bastardized in all kinds of ways and I didn't like what they'd done to it. I'm looking forward to recreating your recipe. I'm waiting for the sumac and Turkish red pepper to arrive.
These are definitely more thick than usual, but man are they good. I need to make a batch to keep in the freezer for quick meals. Hope they turn out good!
Made these tonight on the Kettle Pizza with Impossible “meat”, and OMG!!! Sooooooo delicious! I’ll definitely be repeating this recipe again and again. I loved the red onions, and even made the cacik to go with it along with all the other yummy vegetables you have shown. My favorite was definitely the simple way just like you did it with lemon, red onions, and parsley. Thank you so much for turning me on to the deliciousness that is middle eastern cuisine. I cannot wait to try more of your recipes! Up next is pide!
Do you know if impossible "meat" is available in the UK? Sounds interesting. There are so many meat substitutes available these days. I tried some vegan "shawarma" a while back but...I wouldn't recommend bothering...I'd rather eat falafel than pretend shawarma unless some genius gets the perfect meat-free shawarma formula! Good to hear your meat free lahmacun came out good. I was going to try making them but just missing out the meat, but going to be on the lookout for this impossible stuff now.
@@happydillpickle It doesn’t look like Impossible is available in the UK yet. I do think Beyond “meat” is available though. Personally, I wasn’t a big fan of Beyond, but I could see it working here since there are so many other flavors going on. I was browsing more whole food plant based meat alternative options as well and found that some have tried pulsing red kidney beans into the mix in place of the meat, which I’m interested in trying next time. I was also considering salting and patting dry some shredded eggplant and possibly some cooked down mushrooms to bulk up the veg a bit and add more texture. Hope this helps and that you find a suitable veg option for your taste.
Found your channel via an old comment on a Chinese Cooking Demystified video. Made this today and it was great! Hopefully your channel will get more popular soon as english language media doesn't have enough good sources for middle eastern food
You mentioned the bread with the Zaatar. I'd love to see that recipe and learn about it. As an American, I enjoy learning about food history and culture from around the world. Thank you for what you do!
Thank you. I'm hoping to cover manakeesh soon, they're really a great snack and so easy to customise with any topping. I'll experiment on them soon. Thanks!
Pizza peel dusted with cornmeal helps slide them into the pan, learnt this after struggling transferring Pide to heated pizza stone in the oven. haven't looked back since discovering this tip
Back for watching more Turkish recipes from you! Probably the best homemade lahmacun made by a non-Turkish foodie and you did it on stove top! Hats off to you 👏 The only comment I can make is about using a food processor, instead of chopping with a cleaver or knife ;)
Thank you, that's very kind of you. They tasted amazing and the next time around I also added some Urfa Biber. Yeah I didn't have one at that time but I recently bought one!
@@lancejohnson8388 Smash up the lentils a bit so they stick and don't fall off when you bite. Don't smash so much that they're a paste. I might also try a recipe for vegan taco meat and not put in the Mexican seasoning but use middle eastern seasoning instead. For me, veganizing is about making a recipe taste good, not taste or look like meat. Once I got over wanting something vegan to really look & taste like meat, I enjoyed veganized recipes much more. Good luck and I hope you like it with lentils!
@@hollywebster6844 wow thanks heaps! Such a good idea, I'm not too fussed on the 'meaty' flavour/texture myself either. Definitely going to give this a whirl ❤️
Just randomly stumbled across ur channel.... and I’ve literally just binge watched all the videos. Love how you clearly explain everything. This is on the menu tomorrow along with the bakhlawa recipe you have up. Thank you
I live in the states and having access to both Tempe and Beyond Meat replacement for my plant based version. Will also look for the Turkish pepper paste. I’ve made your toum and pepper sauce your video directions are so well done.TYFS, stay safe and healthy everyone ❤️
Ooh do let me know how it turns out, I'm curious to see if it tastes good with them. Hope you find the pepper paste, but if not I'm hoping to make it in a future video. Glad to hear you liked them. Thanks!
@@mistermycology1411 Clearly she did, hence why she's saying she wants to replace the meat with a veggie option. Will it taste as good? Not likely but if she doesn't eat meat then she doesn't eat meat 🤷♀️.
Have just finished making these. No substitutions as I am lucky enough to be able to get all the ingredients. Couple of tips 1. Workflow is key. I found that it was easier to cook in the pan until the base is cooked and speckled and then using a flexible spatula to put onto a tray under the grill for 2-3 minutes. 2. Cast iron is fine and meant that at high heat they were only on the pan for a couple of minutes. 3. Grill and cast iron = a hot kitchen. Keep the dough balls somewhere cool otherwise by the time that you get to the last ones they'll have started to bubble up. 4. For the first few make them half the size (split dough ball in 2) to practise getting them from the pizza peal to the pan. 5. They need the onion and lemon. Don't skip! Best things that I've made in ages!
The bread turned out unbelievably good. I wanted to make it like a restaurant by my place so I left out the lamb and the bell peppers and there was still A LOT of the sauce left over, you can easily get away with halving the sauce
I'm guessing here, but I think a decent veg option would be textured vegetable protein, ie soy curls. Some of them come in nice small chunks like ground meat. Replacing lamb flavor tho... man that's tough. It's so good.
I tried making this tonight with some lamb mince and some leftover pizza dough, it's amazing. It reminds me more of a thinner, crispier keema naan bread. I topped and folded mine with some watercress and lemon juice. Thanks for the recipe mate
That dough is very very thick for lahmacun. It must be crispy. Otherwise it will be "Yağlama" ( literally means buttered in Turkish) if you showered it with butter and sheep's tail fat. Thank you very much for your efforts for Levantine cuisine.
Hey Obi! This is the best lahmacun I have ever tasted! And I love lahmacun. Fantastic recipe. And...I made your hummus as well. Guess what! Also the best hummus ever! Thanks for sharing these recipes. I'll be testing out loads more from your channel.
Reading the comments while eating/cooking these. Yum!! Next time will spread less meat mixture because I feel like it made the dough wet underneath. Now- my family loooved the plain flatbreads so I have some leftover meat mixture. Wondering how can I use it..
There has been quite a debate regarding the origin of the name. Some say it is لحم بعجين like you said while others say it is لحم معجون meaning pasty meat. :-)
You did it mostly correct and perfect. I would advice you to make your dough thinner and have it done crispy when cooked. All other ingredients revealed perfectly. I loved the way you did it.
I've just discovered your channel and have binged all the videos, cannot wait to smash through these recipes. I'd love to see you do a tutorial for makmour (tomato and aubergine) or see your version of a simple fateh. We used to love near the best middle Eastern restaurant of all time and I miss the food so much! Thanks so much for these videos!!
Great recipe 😀😀😀 Well explained ☺☺☺I use my bread machine for kneading and rising the dough ...😀😀 If you put a lid ( a cover) on the pan , that wil make your lahmajun cook faster and softer 😉😉 👍👍👍👍
Yes a lid will help trap the steam and will cook the topping quicker. The bread machine is a great idea. I prefer my lahmacun a bit crispy and browned from the bottom, but soft is great too.
Was easy to make, dough was perfectt! I had a lot of extra meat topping which I just froze for next time. I would also prob add more garlic to the meat mixture next time.
Couple of tips - get some lamb fat and add that as an ingredient, it really enhances the flavour and ensures your mixture isn’t dry. If you can afford it, get a baking steel plate. Outside of a wood fired oven of any sort, this is as close as you’ll be able to get at home to one you’ll buy in the shop. Set your oven to its hottest, let the steel pre heat for about an hour, then set your oven on grill mode, and your Lahmacun is ready in about 2 mins.
I make these very similarly but was able to cut the time to make them in half without sacrificing flavor. Instead of the dough, consider substituting it with thin flour store bought tortillas. Cook the exact same way. Trust me, it’s worth it.
Are you supposed to use the hot red pepper paste for this, or the sweet red pepper paste? At first I thought the former, but now I'm thinking you might have meant the latter. There are two kinds of Turkish red pepper paste that I know of so I wanted to make sure.
Love this recipe,🤗. Any ideas how to make the bread without carbs? I am insulin sensitive and would love to know how I can make this recipe using different flour.
Thank you, I will definitely work at getting it thinner in the future. I was not yet super confident with the dough when I made this video, but when I do pide, I hope I will be better at shaping it.
Is fine beef mince an acceptable substitute for those of us who aren't usually huge fans of lamb? Or would it rob the dish of something essential? EDIT: Nvm, all I had to do was wait :) Loving the recipes my man.
I have this in Turkish restaurants in Turkey from time to time, tbh I feel like it often just ends up being bitter from all the spices used. And this is coming from someone who's not averse to spicy food, been cooking Indian and Arabic food for years. Etli ekmek, from my experience, is a far better dish to get in Turkey, especially if you can get it in the city it's famous in; Konya.
In Turkish it's called Biber Salçasi. I don't think there is a good replacement for sumac, it's got a unique tangy flavour. If you can't find it then just leave it out.
Sumac is becoming more easily available in supermarkets now in the U.K. Check out Waitrose ‘Cooks Ingredients’ they have an interesting range of harder to find items like Barberries and Lebanese 7 spice as well as sumac and pul biber
again, lahmajun is Armenian. “According to Ayfer Bartu, lahmacun was not known in Istanbul until the mid-20th century.[17] Bartu says that before the dish became widespread in Turkey after the 1950s, it was found in Arab countries and the southern regions of Turkey, around Urfa and Gaziantep.[1]” - this region of modern Turkey (Urfa & Anteb) was WESTERN Armenia
Dough seems so thick for a Turkish lahmacun. İt should have been much crustier. İt is generally not made at home. You only prepare the paste at home and give them to a professional wood oven bakeries at the nerast neighborhood. At the bakery they make dough, prepare and cook the lahmacuns by your paste and give you time to bring back your lahmacun when it's cooked readily. And you pay them service fee according how much lahmacun came out from your own prepared past.
Oo this is going on my list! Looks simple and yummy. One Q though does the lamb get cooked so quickly ? Just a few minutes?
It's so delicious, I'm sure you'll get through all 8 really quick. let me know how it turns out.
Yeah the lamb cooks really fast because there is a very small amount and it's spread in a thin layer. The direct heat from the oven cooks it really quick.
As a Turk, I can say, it should be much more crispy and even it should break when wrapping and it should have a thinner dough. Actually for all of these things, you should not use yeast. There is no yeast in the original lahmacun recipe. Thus, you can have much more crunchy and crispy lahmacun which is more delicious.
I would like to know more of this I want to replicate this in India nobody is doing it but if they are it ain’t right
I actually prefer to be more soft, then dry…
I buy them exactly as you described, they break when folding them which I didn't know was the right way. I am learning to make these so I wont have to buy them but until then I have no choice but for a shop made its very delicious & the flat bread is VERY thin. Its likely I can make the flat bread easily using Kefir & flour & thats it & maybe some salt & a touch of oil
What kind of flour is popular to use in turkey ?
You are absolutely right! It should be thinner and crispy and no yeast.
In the early 80s I was stationed at Incirlik. Lahmacun was my very favorite Turkish food, done over an open wood fire.
Later, in other parts of the world, I'd find it done as turkish pizza, bastardized in all kinds of ways and I didn't like what they'd done to it. I'm looking forward to recreating your recipe. I'm waiting for the sumac and Turkish red pepper to arrive.
You are welcome to visit my cooking channel! 😊
This is exactly how my Turkish friend loved to eat them. I never did nail them, so I should have a go again!
These are definitely more thick than usual, but man are they good. I need to make a batch to keep in the freezer for quick meals. Hope they turn out good!
Made these tonight on the Kettle Pizza with Impossible “meat”, and OMG!!! Sooooooo delicious! I’ll definitely be repeating this recipe again and again. I loved the red onions, and even made the cacik to go with it along with all the other yummy vegetables you have shown. My favorite was definitely the simple way just like you did it with lemon, red onions, and parsley. Thank you so much for turning me on to the deliciousness that is middle eastern cuisine. I cannot wait to try more of your recipes! Up next is pide!
Do you know if impossible "meat" is available in the UK? Sounds interesting. There are so many meat substitutes available these days. I tried some vegan "shawarma" a while back but...I wouldn't recommend bothering...I'd rather eat falafel than pretend shawarma unless some genius gets the perfect meat-free shawarma formula!
Good to hear your meat free lahmacun came out good. I was going to try making them but just missing out the meat, but going to be on the lookout for this impossible stuff now.
@@happydillpickle It doesn’t look like Impossible is available in the UK yet. I do think Beyond “meat” is available though. Personally, I wasn’t a big fan of Beyond, but I could see it working here since there are so many other flavors going on. I was browsing more whole food plant based meat alternative options as well and found that some have tried pulsing red kidney beans into the mix in place of the meat, which I’m interested in trying next time. I was also considering salting and patting dry some shredded eggplant and possibly some cooked down mushrooms to bulk up the veg a bit and add more texture. Hope this helps and that you find a suitable veg option for your taste.
@@jaclynbearce2865 Thank you ☺️
@@happydillpickle without the meat is delicious too
I always push through his recipes, wondering how they would be veganized. Now I KNOW! thanks!
I made them for lunch today. They super easy to make and delicious. Thank you!
I appreciate that you are not hostile to vegans who want to try your recipes. 😘 indeed, you are so nice to us.
One of my favourite Turkish dishes -thank you
My favorite vegan Turkish restaurant in NYC uses mushrooms and lentils as the substitute for the meat.
This is making me miss my time stationed at Incirlik
Happy to see someone else here was stationed at "The Lick."
I worked at the Radio and TV station. You?
Found your channel via an old comment on a Chinese Cooking Demystified video. Made this today and it was great! Hopefully your channel will get more popular soon as english language media doesn't have enough good sources for middle eastern food
Thank you, much appreciated! Glad you enjoyed it so much. Hope you try more of the dishes.
Imam Bayildi is another favourite As is mantar when they have a decent amount of filling
You mentioned the bread with the Zaatar. I'd love to see that recipe and learn about it. As an American, I enjoy learning about food history and culture from around the world. Thank you for what you do!
Thank you. I'm hoping to cover manakeesh soon, they're really a great snack and so easy to customise with any topping. I'll experiment on them soon. Thanks!
Manakish
Lahmacun!!!! Whoot whoot!!
Pizza peel dusted with cornmeal helps slide them into the pan, learnt this after struggling transferring Pide to heated pizza stone in the oven. haven't looked back since discovering this tip
this looks super simple and quite rewarding. Never knew these existed. Thanks!
Oh they really are a treat to eat, and even better to wrap any grilled foods in. You'll be addicted.
Back for watching more Turkish recipes from you!
Probably the best homemade lahmacun made by a non-Turkish foodie and you did it on stove top! Hats off to you 👏
The only comment I can make is about using a food processor, instead of chopping with a cleaver or knife ;)
Thank you, that's very kind of you. They tasted amazing and the next time around I also added some Urfa Biber.
Yeah I didn't have one at that time but I recently bought one!
First Turkish recipe that I am trying! I will be getting the red pepper paste. Looks great!
Delish! I'm going to substitute lentils for the mince to make it plant-based.
how did you go if you don't mind me asking? looking for a meat alternative other than meatless mince. :)
@@lancejohnson8388 Smash up the lentils a bit so they stick and don't fall off when you bite. Don't smash so much that they're a paste. I might also try a recipe for vegan taco meat and not put in the Mexican seasoning but use middle eastern seasoning instead. For me, veganizing is about making a recipe taste good, not taste or look like meat. Once I got over wanting something vegan to really look & taste like meat, I enjoyed veganized recipes much more.
Good luck and I hope you like it with lentils!
@@hollywebster6844 wow thanks heaps! Such a good idea, I'm not too fussed on the 'meaty' flavour/texture myself either. Definitely going to give this a whirl ❤️
Just randomly stumbled across ur channel.... and I’ve literally just binge watched all the videos. Love how you clearly explain everything.
This is on the menu tomorrow along with the bakhlawa recipe you have up.
Thank you
Thank you, I appreciate it. This dish is a banger. Hope you enjoy it!
I live in the states and having access to both Tempe and Beyond Meat replacement for my plant based version. Will also look for the Turkish pepper paste. I’ve made your toum and pepper sauce your video directions are so well done.TYFS, stay safe and healthy everyone ❤️
Ooh do let me know how it turns out, I'm curious to see if it tastes good with them. Hope you find the pepper paste, but if not I'm hoping to make it in a future video. Glad to hear you liked them. Thanks!
I've seen some people say that they use mushrooms as a replacement for the meat and it tastes similar. May be worth a try?
beyond meat is absolute garbage... have you read the ingredients?
@@mistermycology1411 Clearly she did, hence why she's saying she wants to replace the meat with a veggie option. Will it taste as good? Not likely but if she doesn't eat meat then she doesn't eat meat 🤷♀️.
Your recipes are amazing! Literally the same as going into a restaurant, thank you so much
Have just finished making these. No substitutions as I am lucky enough to be able to get all the ingredients. Couple of tips
1. Workflow is key. I found that it was easier to cook in the pan until the base is cooked and speckled and then using a flexible spatula to put onto a tray under the grill for 2-3 minutes.
2. Cast iron is fine and meant that at high heat they were only on the pan for a couple of minutes.
3. Grill and cast iron = a hot kitchen. Keep the dough balls somewhere cool otherwise by the time that you get to the last ones they'll have started to bubble up.
4. For the first few make them half the size (split dough ball in 2) to practise getting them from the pizza peal to the pan.
5. They need the onion and lemon. Don't skip! Best things that I've made in ages!
The bread turned out unbelievably good. I wanted to make it like a restaurant by my place so I left out the lamb and the bell peppers and there was still A LOT of the sauce left over, you can easily get away with halving the sauce
i found your channel by accident and i loveee it keep up the good work (from lebanon )👍🏻❤️
Thank you, so glad you like it! Let me know if you want to see any specific dishes on here.
i would love if you make a recipe about loaded lebanese mezze table hot and cold so yummy 🤗🤗❤️
Will do for sure, I'll put on a whole spread!
Used to get Lamacun from my local Dôner place in Germany back in the 90’s. I always called it Turkish pizza.
For those in the US go to an Indian grocery for a good selection of peppers if you have one nearby.
this is so good! armenian versions of this love to throw on more sumac with the onion for the tartness
The onions are soooo good, I've been making them for salads and they are perfect! I'll have to try the Armenian version
Made these on the weekend and they were so delicious! Love the channel and can’t wait for some new recipes to try out 😀
Glad you liked them! I've made them about once a month since, they're just such a great meal to have!
I'm guessing here, but I think a decent veg option would be textured vegetable protein, ie soy curls. Some of them come in nice small chunks like ground meat. Replacing lamb flavor tho... man that's tough. It's so good.
I tried making this tonight with some lamb mince and some leftover pizza dough, it's amazing. It reminds me more of a thinner, crispier keema naan bread. I topped and folded mine with some watercress and lemon juice. Thanks for the recipe mate
That dough is very very thick for lahmacun. It must be crispy. Otherwise it will be "Yağlama" ( literally means buttered in Turkish) if you showered it with butter and sheep's tail fat. Thank you very much for your efforts for Levantine cuisine.
okay i just subscribed today and I have to say I am in love with your vids! food looks amazing
Thank you, I hope you give some recipes a try!
I love these. I'm so glad that I found your video so that I know how to make them from scratch. Thank you!
Thank you for watching and I hope you like them. Be sure to send me some photos when you do make them!
Delicious thanks for sharing. The onions are the perfect topping!
Absolutely, it provides amazing contrast to the lahmacun.
So often the extras like the onions are overlooked in recipes - thanks for giving the whole experience
I love your innocence, "these will last in the fridge for a few days". Not with my locusts they won't!
as a turkish ı can say you must do bread a littlle bit thin
Hey Obi! This is the best lahmacun I have ever tasted! And I love lahmacun. Fantastic recipe. And...I made your hummus as well. Guess what! Also the best hummus ever! Thanks for sharing these recipes. I'll be testing out loads more from your channel.
I've been looking for a good recipe for these for a while! Can't wait to try it out!
This recipe is fantastic, I'm sure you'd love it!
Mashallah
You are very good
All ur foods u make it so simple and yummy 🤤 😋😋😋😋
Love your content, cant wait to try
OMG. So delicious. Thanks for sharing. Greetings from Canada😃
Good heavens, this is brilliant!
They taste amazing. Let me know if you try it.
So incredibly easy and yummy recipe
Don't forget the eat that with a lemon :)
Yes lemons, onion and parsley!
To make a veggie version you can use tempeh, a fermented soy food that has a similar flavor to some meats
Good idea!
@@MiddleEats Thanks :-) Glad to contribute to your lovely channel. Keep going, it's all very inspirational to me. PS: Love your Muhammara :-)
Thank you Jerry! Glad you are enjoying it. I hope to see some photos some time!
I need 20 turkish “ lahmacun “ to feel like i ate anthg, lol
Reading the comments while eating/cooking these. Yum!! Next time will spread less meat mixture because I feel like it made the dough wet underneath. Now- my family loooved the plain flatbreads so I have some leftover meat mixture. Wondering how can I use it..
You can always pan fry the leftovers and serve it over rice or with eggs!
You can possibly use soya chunks to make vegetarian they’re used in Indian cuisine as a meat substitute
Thanks for sharing such an awesome recipe!
There has been quite a debate regarding the origin of the name.
Some say it is لحم بعجين like you said while others say it is لحم معجون meaning pasty meat. :-)
You did it mostly correct and perfect. I would advice you to make your dough thinner and have it done crispy when cooked. All other ingredients revealed perfectly. I loved the way you did it.
I’m pretty sure I could eat at *least* two of these 😁 Love your nice mixer!
Two, only??? Hahaha I must have had 4 after the cameras stopped rolling.
Can you please do a video on how to make Egyptian bashamel? Thank you. Really enjoying your videos.
I've just discovered your channel and have binged all the videos, cannot wait to smash through these recipes. I'd love to see you do a tutorial for makmour (tomato and aubergine) or see your version of a simple fateh. We used to love near the best middle Eastern restaurant of all time and I miss the food so much! Thanks so much for these videos!!
love your videos! gonna cook that dish in the next days. loonking forward to more videos! greetings from switzerland!
Thank you! Let me know how it turns out.
So Jared Harris started a UA-cam channel? Who knew!!!
Great recipe 😀😀😀
Well explained ☺☺☺I use my bread machine for kneading and rising the dough ...😀😀 If you put a lid ( a cover) on the pan , that wil make your lahmajun cook faster and softer 😉😉
👍👍👍👍
Yes a lid will help trap the steam and will cook the topping quicker. The bread machine is a great idea. I prefer my lahmacun a bit crispy and browned from the bottom, but soft is great too.
Was easy to make, dough was perfectt! I had a lot of extra meat topping which I just froze for next time. I would also prob add more garlic to the meat mixture next time.
Couple of tips - get some lamb fat and add that as an ingredient, it really enhances the flavour and ensures your mixture isn’t dry.
If you can afford it, get a baking steel plate. Outside of a wood fired oven of any sort, this is as close as you’ll be able to get at home to one you’ll buy in the shop. Set your oven to its hottest, let the steel pre heat for about an hour, then set your oven on grill mode, and your Lahmacun is ready in about 2 mins.
I've been really enjoying Greenforce easy mix pea protein mince - would recommend for veggie option!
I make these very similarly but was able to cut the time to make them in half without sacrificing flavor. Instead of the dough, consider substituting it with thin flour store bought tortillas. Cook the exact same way. Trust me, it’s worth it.
I must try making these. My grandmother, aunt and mom used to make them. They were Armenian. I miss their cooking.
Aww well I hope you like them. It's an extremely delicious recipe, and I hope it can help you reconnect with your memories of them
Are you supposed to use the hot red pepper paste for this, or the sweet red pepper paste? At first I thought the former, but now I'm thinking you might have meant the latter. There are two kinds of Turkish red pepper paste that I know of so I wanted to make sure.
Personal preference, I used the hot one but you can use the mild one.
@@MiddleEats My wife used the hot one and they came out delicious! Thanks for the killer recipe! She did make them a lot thinner than these, though.
For a vegetarian replacement i would try finely chopped cauliflower, mushroom, bell pepper, and walnuts
Love this recipe,🤗. Any ideas how to make the bread without carbs? I am insulin sensitive and would love to know how I can make this recipe using different flour.
You'd need to find a good low carb flatbread recipe then put the topping on it
two?! I will scoff the whole lot. looks delicious
How much milk should I add when I make these with wholegrain flour?
Wholegrain flour absorbs more liquid.
I was wondering what's the difference between lebanese lahm bi ajeen and lahmacum hope to hear your response and insight and as always great video
Looks yummy 😋 Can I ask one thing sir, mince meat does it cook thoroughly or not.????
Yes it cooks fully when placed in the oven. It's just a thin layer so doesn't need much cooking
Ussualy lahmacun is much thinner. You dont get any bready parts its more crispy but otherwise good job!
Thank you, I will definitely work at getting it thinner in the future. I was not yet super confident with the dough when I made this video, but when I do pide, I hope I will be better at shaping it.
Is fine beef mince an acceptable substitute for those of us who aren't usually huge fans of lamb? Or would it rob the dish of something essential?
EDIT: Nvm, all I had to do was wait :) Loving the recipes my man.
Maaan! You should do this inyour OONI! Pleaaaas!!!
This looks amazing!! Obi... do you have a recipe for those cumin sticks we have in Egypt? Baton salee!!
Could you please cook hashasli börek tarifi?
Seconded
I have this in Turkish restaurants in Turkey from time to time, tbh I feel like it often just ends up being bitter from all the spices used. And this is coming from someone who's not averse to spicy food, been cooking Indian and Arabic food for years. Etli ekmek, from my experience, is a far better dish to get in Turkey, especially if you can get it in the city it's famous in; Konya.
Try "karniyarik", or perhaps "imam bayildi"
What is steam actu mix in the raw onion?
Mine has become too liquidy what can I do to fix?
PLEASE WRITE A COOKBOOK, I WILL BUY IT
Maybe one day!
holy shit I almost moaned seeing that. I want i want wi want, but I'm lazy
also same mixer!
pro tip. those taste so much better with cheese melted in the center, and rolled up like a burrito
Can I make this recipe without the Turkish pepper paste?
I can't find it in any local store and it's not worth it to go online
What's the name of the Turkish pepper paste? What can I replace sumac with?
In Turkish it's called Biber Salçasi. I don't think there is a good replacement for sumac, it's got a unique tangy flavour. If you can't find it then just leave it out.
Sumac is becoming more easily available in supermarkets now in the U.K. Check out Waitrose ‘Cooks Ingredients’ they have an interesting range of harder to find items like Barberries and Lebanese 7 spice as well as sumac and pul biber
mushrooms and eggplant for a veggie one
Hot or mild biber salcasi?
Algo
Is this the same as the Lebanese’s “lahm bil Aajeen”? They look the same.
👍👍👍👍
again, lahmajun is Armenian.
“According to Ayfer Bartu, lahmacun was not known in Istanbul until the mid-20th century.[17] Bartu says that before the dish became widespread in Turkey after the 1950s, it was found in Arab countries and the southern regions of Turkey, around Urfa and Gaziantep.[1]” - this region of modern Turkey (Urfa & Anteb) was WESTERN Armenia
Middle Eats why don't you do any on Armenian dishes? Are we not part of the middle east now??
Is Armenia considered the Middle East? I thought the Caucasus region was usually not included
Dough seems so thick for a Turkish lahmacun. İt should have been much crustier. İt is generally not made at home. You only prepare the paste at home and give them to a professional wood oven bakeries at the nerast neighborhood. At the bakery they make dough, prepare and cook the lahmacuns by your paste and give you time to bring back your lahmacun when it's cooked readily. And you pay them service fee according how much lahmacun came out from your own prepared past.
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Half a lemon to season at the end 😳
24 armenians watched this video
it works with pork too
Ew
@@greenfire5000 why?
@@laugebylovnielsen8777 pork is nasty
@@greenfire5000 why is it more nasty than sheep?
It is too thik and breadish. Has to be thinner and a bit crispy...
sorry Its ARMENIAN
Fake copies of Syrian and Lebanese food.lahm b ajin Syria and Lebanon only
Arab lahmeg bajeen, the name is even Arabic