Don't Make Pizza, Make Lahmacun Instead
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- Опубліковано 30 лип 2023
- You know pizza, but have you heard of its Turkish cousin Lahmacun? Find your forever cookware @HexClad and get 10% off with promo code ANDONG at hexclad.com/andong ! #hexcladpartner
📘 My Cook Book KITCHEN PASSPORT 😍
bit.ly/kitchenpassport
🌶️ Lahmacun Recipe (yield: 6 small ones)
250g all purpose flour
125g non-alcoholic beer
5g salt (about 1tsp)
7g baking powder (about 1.5tsp)
2 Tbsp cooking oil
1 red bell pepper
1 Tbsp sriracha or hot sauce
1 Tbsp tomato paste
1 onion
2 cloves of garlic
50g olives (about 1/4 cup)
5 pickled green peppers
1 green pepper (optional)
1/2 tsp salt
2 tsp cumin
1 tsp smoked paprika
1 tsp ground coriander seeds
1 tsp oregano
1 small bunch of parsley
250g ground beef or lamb - Навчання та стиль
![[柴犬ASMR]曼玉Manyu&小白Bai 毛发护理Spa asmr](http://i.ytimg.com/vi/0TsXQ7z2Dh4/mqdefault.jpg)
Do you like Turkish food? Which other Turkish dishes should I cover? 🇹🇷🦃 Thank you HexClad for sponsoring this video! Get 10% off with promo code ANDONG at hexclad.com/andong
❤
You should team up with Refika for something!
i love turkish food so much, also i just discovered the most amazing turkish bakery near me and i dont think i will go anywhere else for a break or snack in the near future
Hopefully this comment doesn't get deleted like the other 2 comments talking politely with none aggressive rhetoric about how hexclad is a scam and falsely advertises .
@@SonOfAsgardexactly, what's more important to Andong? Money or Credibility?
In my personal opinion Hex-clad pans are overpriced, and the marketing is misleading. You can easily search around the net for some reviews to see this. For the price of a single hex-clad pan you can get a good quality stainless steel pan and a good quality non-stick pan. Hex-clad also does not offer a life-time warranty. I quote what hex-clad themselves are saying.
"HexClad cookware has a lifetime warranty against manufacturer's defects. Damage occurring from improper use, including but not limited to excessive heat, abuse, neglect, improper storage, misuse of sharp utensils, improper cleaning or lack of seasoning, is not covered by our lifetime warranty."
In other words, any damage caused to the pan that hex-clad doesn't deem to be "manufacturing defects" won't be covered by the warranty.
Yep, they're just a con and they think using UA-camrs to advertise them should justify their value. I have tested the full range and I instantly returned them and asked for my money back.
Sorry but you can't read, and are perhaps are ignorant of how to cook in a non-stick pan to boot.
Using a metal utensil in a non-stick pan = bad user choice
Using a non-stick pan at high heat = bad user choice
Non-stick frying pans are for medium to low temperatures and are best used for delicate foods like eggs and fish.
Furthermore, non-stick pans wear out, especially if treated badly.
So, hope that helps.
Unfortunately, we have testing of hexclad's claims and an examination of why their claims don't hold up right here on youtube: ua-cam.com/video/AZ6oJ8SuYBA/v-deo.html
its clearly brand abuse, and apparently people say there are not that good quality, but honestly you go in any pro cook store you'll get stuff that last for 20+ years and for like 5-6 time less the price !
For non stick its different but still there are in theory realy good quality non stick metal scrap resistant, going to over and all for cheaper, those one realy seems to be on the top price because of the brand. Even tho ramsay allegedly use them, im not convinced especialy for this overprice that feel like a massive waste of money
@@Shiirya They look impressive. However, they are not true non stick. The raised areas are stainless steel, food will tend to stick, so one has to use a generous amount of cooking oil. One can buy less expensive conventional Teflon coated non stick pans and replace as they wear out. Hex Clad is not great to make French Omelet, conventional Teflon pan works better for that.
Andong made a Flammkuchen video a few years back. Now a follow up with a lahmacun video. Makes me wonder what kind of other "pizza-likes" are out there that deserve an own video.
Yo Andong, we need a new series from you 😊 After you make a dumpling series of course 😂
I gotchu fam... have you ever heard of the Tlayuda?.... yes, Tlayuda.... this is a mexican pizza-like that's just an explosion of flavor. You will live for the Tlayuda and die for the Tlayuda.
@@okaar woah, never heard of it. But looks really good. Thanks mate.
Manakish?
@@Epicdpsthought the same, there is a shop right by my house which makes cheap and amazing manikish, with cheese, olives, zataar,...
Due to influence from lebanese culture, in Brazil this is known as a "Sfiha" (Portuguese: Esfiha).
More specifically, an open faced one (esfiha aberta). They can also be closed, and in this case triangle shaped (esfiha fechada).
Here they are usually way smaller, the size of a drink coaster. Of course, as everything in Brazil, you can have multiple variations for the toppings: cheese, sausage, meat, sometimes lamb.
My favorite esfiha place was actually in São Paulo. My friend lives in Poá and one night we were drunk and went to this hole in the wall place (Pizzaria Vitória) and my god the esfiha there was like heaven. They also shared a few shots of cachaca with me as a welcome. Never forget that night
As a Turk, this looks legit. You studied well and executed perfectly , ty
5:55
How is this legit?
He explained it perfectly but absolutely failed failed the result.
how is it legit if he is using beer?
@@shaqtaku you can use beer, fanta or whatever gets your dough going. But you cannot burn those lahmacun like a pizza napoli
Legit? NO way. You don't put things like sriracha, olives or oregano in lahmacun lol
@@husseinandout3867 85 000 000 people live in Turkey. Do you think every single one of those 85 000 000 people make it the same way you do? No. People like you need to stfu already.
I first tried this dish when an Armenian family moved into a house down the street from me and they threw a neighborhood house warming party. They had this, harissa, and traditional Armenian foods like Dzhash and Topik. Amazing food.
the original recipe from Damascus 1 kg tomato 1 kg onion 1 cup of pomegranate syrup 1 kg beef meat 200gm sheep fat salt and paper( NO OTHER SEASONING)
You have left out garlic, a key ingredient.
No garlic and no parsley?
I used to love getting it when I visited friends in the Old City in Jerusalem. The Armenian bakery there was heavenly! Never had any, anywhere, that was better!
I had never heard of Lahmacun before. I had some last night at a Turkish restaurant with my friend who used to live in Turkey, and now I find this video in my feed!
Looks like the algorithm has got you!
they are listeniiing
**que creepy music and light flickering**
Ah yes, Hexclad. I had one of their pans and the coating literally flaked off after two weeks. Hope they pay you well.
I was looking for this comment. Teflon flakes in your food, yum
I tested their full range. Their heat retention is terrible, the coating leeches into your food and trying to use them with any high temps causes the coating to stick to the food your cooking. Seasoned cast iron is always the way to go.
Look up Chris Young on this subject.
In a 10 min period I had multiple comments deleted talking about this subject
I will never replace my old cast iron frying pan.
It always happens, people start channels out of passion, then rely on youtube money and popularity, and when the easy money is gone you start shilling for overpriced air fryers and flaky pans.
In the Netherlands, we top the lahmacun with veggies, loads of kebab meat, cheese and garlic sauce and then wrap tight in aluminium foil. It's a perfect 1000 kcal drunk snack. :p
Same for Germany. It's getting wrapped.
Except the fake meat in ours sucks when compared to Germany. I don't even think most bakeries make their own dough.
Woow it is how it's eaten in Turkey too. With salad and onions in the middle or kebabs.
I am always glad when people are introduced to the glorious taste of lahmacun, especially different regional variations. The lahmacun i had in Istanbul was way different then the lahmacun i ate in Kayseri
I used to live near Turmstraße/Alt Moabit, which I've seen in the background of some of your videos, and one of the döner places by the station exit was my introduction to lahmacun, as well as sujuc. One of the culinary turning points in my life. Good stuff!
We were introduced to lahmacun several years ago, but not as a Turkish dish. Lahmacun is a popular Middle Eastern dish and we came to it when our daughter's then boyfriend, whose family was from the Middle East, introduced us to it.
Yes. Even it's name is Arabic! So most likely it's not Turkish, but Syrian. Lahm mean meat "agin" means dough.
Anyway I tried it in Turkey as well and it was awesome
Oh was not expecting the pan-macun which I made back in college. Also wonderful representation of a classic Turkish stable. Wonderful as always.
Great video! I also enjoyed the automatic subtitles, which told me about Love Machine, Lava Tune, and Last Match On.
@mynameisandong I often make flat bread (etc) in a frying pan and to insure a bit of crunch on the top part I fry one side to my liking then flip it, top it, and finish it off. The best of both worlds for a half a minute of extra work. Love Learning about new Turkish foods, one of my favorite cuisines. Jim a Yank in Mexico
It looks so delicious! Thanks for the inspo!
I've had Turkish food before but not lahmacun. I first saw a recipe for this on Refika's Kitchen a few years ago, little while B.C. Been wanting to try it ever since. And seeing it done in a frying pan, I'd go with this method. I'm surprised the pan method didn't make the crust soggy, though.
I’m thankful you made this video. Ever since I saw Anthony Bourdain eat this made me want it but I got a lot of confusing recipes. Will try yours.
Very nice recipe! And of course we want the recipe for the pickles!
I just recreated it thanks to you. Now I'm eating the 3rd and still can't stop... ❤
I am definitely making this!
Nice! Thanks! I love Lahmacun, have to try it myself! But no hurry. Luckily I live in Duisburg, which has also a large number of people with Turkish roots, so it is commonly available. :)
My ancestors from Gaziantep cried a little bit. Don't tell them but I'll try adding green olives. Great idea! 🤭
Awesome! Making these for dinner tonight.
My friends and I made some a while ago and for the vegetarian one we used some smoked tofu I had laying in the fridge. Tasted really good.
This is just too addictive, it’s the kind of dish you’ll eat once for the first time and then want it everyday for the next month 😂
Everytime I saw this available in Berlin and Dresden it was always "Turkishes Pizza" The one I got in Dresden across the road from the hostel I was staying at was rolled up and looked almost like an open ended burrito. It was still tasty. I learned what the real name was (Lamacun) and tried to find it locally and only one place sold it and it was *wildly* different. Cant wait to jump the pond again to enjoy the Berlin street foods.
Saw this food on Anthony Bourdain's show about 10 years ago and could never find the episode again. About 4 years ago I finally found the name of the dish and have been wanting to make it ever since. Thanks for the recipe, it's been a long time coming for me.
No reservations in Istanbul. That‘s the show‘s name.
Its a very good recipe Andong, thank you for this.
However i must say lahmacun is not a turkish dish and i say this as a Turk. Lahmacun is an Arabic dish. in fact my mother once told me she never even knew about the lahmacun until she was in her teens. We're from aegean side of the country which is where a lot of turkic etnicity people lives. If you want to explore a real turkish recipe i recommend look for Turkish Pita. Now pita as a name may sound like that circular flat bread, which is popular in greek and arabic cultures. However Turkish style pita (aka. Pide) is completely different and in my opinion is way tastier than lahmacun. It is that oblong shape bread with toppings on it.
Kafana göre konuşma bence böyle. Biz de bu tarafta bir sürü Ege yemeğini bilmiyoruz. Bu Türk yemeği olmadıkları anlamına gelmiyor. Middle eastern ile arabic de aynı anlama gelmez. En azından middle eastern diyebilirdin. Sadece araplara ait olan bir yemek değil sonuçta.
@@ezgieftekin4495 Yemeğin ismi arapça, şu yorumu yazmadan bir google'da aratsaydın keşke. Yorumlar arasında çok güzel yazmış birisi aşağıda, " pizza ne kadar Amerikan ise lahmacunda o kadar Türk diye." Pizza kültürlerine işlemiş, kendi tarzlarını, tatlarını katmış, artık oranın bir parçası haline gelmiş, Amerikan pizzası diye ayrı bir şey olmuş. Bizim içinde bu geçerli, baklava'da, lahmacunda Türklere sonradan gelmiş, ama bizim tarzımız ile bize özgü hale gelmiş yemekler. Bence en iyi hallerinide biz yapıyoruz. bundan hiç şüphem yok.
It is Armenian with an Arabic name, Lahm-bi-Ajin. Meaning meat with dough. Armenians introduced it to Lebanon in the 1600's. The original Armenian name M’salosh, is no longer used. The Ottoman Turks adopted it and they named it
Lahmacun. Most Armenians pronounce it lahmajoun. Neither is the proper Arabic pronunciation. LOL. Just a snippet of history. And BTW, in USA it is often called Armenian pizza. BTW, I am Armenian, my grandparents are from Adana. There are many commonalities between some Armenian and Turkish foods. Before it was introduced to Lebanon by Armenian merchants, travelling to Lebanon, I would think it was being made in Turkey by Armenians, perhaps Turks as well.
@@MusicYorkshire ben zaten yüzde yüz türklerin demedim middle eastern dedim dikkat edersen.
@@CoolJay77 woow that's amazing! I live very close to Adana. There are many Armenian who lives in where I live as well. I have been to an Armenian church in İstanbul once for a wedding it was magical 🤩
yeas boi... just the video i needed
we got an ooni and make flammkuchen and pizza
and the quick dough + pan is so smart for a faster meal
you can make the dough, clean up, prep while its rising and be done in 1hour
You can take whatever sponsors you want, but you should be careful not to lose your credibility by reading copy that sounds like personal endorsements.
As well as being careful to not lose credibility by taking sponsors that are known to have exaggerated or misleading claims, especially in the subject of the channel (cooking.) This can come across as a lack of knowledge about the subject.
great video
why didnt you use hexclad pans if they are so good?
because i developed the recipe for a regular non-stick pan you probably have at home
It's because they absolutely suck and are just a fad
I'm interested in the sumac onion recipe. I love pickled red onions already, but having them with sumac sound fantastic.
Im going to try making this pizza!
I am definitely trying olives in the meat mix.. Great idea.. Perfect lahmacun!!!😋😋
This felt like Déjà vu, only to realize you actually haven't made one yourself in the previous video, but I made one soon after watching that. Such an underappreciated delight indeed. Thanks for introducing me to it.
Loved the plant-based option. Gonna try that once I get my weight down a bit more.
Spreading the topping under a layer of plastic wrap makes it a lot cleaner and a lot more even, though it does produce a bit of trash, just reuse the sheet for all the pieces. (This is less plastic waste than a cap off a bottle.)
Lahmacun! My favorite is at Kolyu in Frankfurt. I always get that and a Doner whenever I'm in town.
The pan fry version should also work with dry yeast and sugar instead of beer: The dough is very similar to Greek pita bread that is baked in a pan.
If you do the pickling video there is a question that I had on my mind for a long time:
Can you reuse the brine and will it make a difference to the taste 🤔
Hello, small suggestion for the pan-version. For those with an oven, they could finish it by broiling them just a minute or two for a crispy top.
almost there, but still in search of pour-able flat bread "dough" for stove top pan "pizza" experience so I dont have to star the oven, or even roll it out when I wanna snack :D
Nah hexclad is wack, that "lifetime warranty" is gonna be stretched real thin because those things don't last a few weeks of everyday use. Abysmal products, seriously
Please make a video with the pickled onion recipe
put them in a pan to get the bottom crust then finish them of in a air fryer. game changing!
this sound corn-hoggery that starts at 2:20 is AMAZIN.. lime lime juice on a lahmacun
I am hoping for the pickled onion recipe!❤
I need a recipe for the pickled onions!
I need that pickled Onion recipe! :D
Recipe for pickled sumac onions please... If you could do a quick version as well it would be greatly appreciated. Vielen Dank, Andong!
Oh yes please! Get that ball rolling Andong.
Too much thanks for all you've done so far, arigato Andong-san!
A quick version would be thin sliced onions with sumac and that's it.
That's how we do it in turkey, maybe some parsley and lemon juice if you like it more sour.
@@Shaytan.666 does zaatar have sumac? Wonder if that would be a good blend to make it easy.
Yes please I want your recipe for your delicious looking pickled onions🎉
You need to add oil, which is the most essential ingredient in this. :) It makes you able to easily spread it, like salsa almost, as it's very chunky and doesn't caramelize as much without the oil. You want to be able to spread it with a spoon, not your fingers. Looks great tho! I love the extras you added
I love Turkish food, but I think it would have been good to mention this dish is not a traditional "Turkish" dish. It's very popular in Turkey and they're great at making it. But it comes from the Levant region, it's Turkish name is also based off the Arabic word (or sometimes there are similar flatbreads called sfiha).
I feel like you could get the best of both worlds by first cooking it in the pan, and then putting it under a broiler/grill for a minute or so to add some crisp to the top.
My favourite T-shirt is also egg-yolk yellow XL.
Sehr lecker! Kleine Ergänzung: 1. Statt Fleisch gehen sehr gut gekochte Berglinsen. 2. Ich habe den Hefeteig auf drei verschiedene Arten zubereitet: Ofen, Pfanne und Airfryer. Ofen und Pfanne kaum ein Unterschied. Beim Airfryer allerdings kommt die Sauce geschmacklich deutlich kräftiger rüber.
Meine Empfehlung ist also der Airfryer: Ein wenig schneller geht es auch. Danke für das schöne Rezept.
Wo hast du denn die durchsichtigen Becher mit Deckel her, wo du den Teig drin ruhen lässt?
Du hast mal wieder einen rausgehauen. Top Video, tatsächlich auch top Sponsor! Hope you go viral again!
i really need to start making more "quick dough" using old beer and baking powder. i have so much old, cheap beer sitting around.
Lahmacun is arabic lahm = meat acun (ajen) = dough. So it is simply meat with dough
what a coincidence that i just bought a lahmacun (after like 5 years or so) from my Dönerbude downstairs, get to my flat and bäms, Lahmacun video from Andong. What a perfect timing xD
Hey andong, wo hast du deine amerikanischen delicups her, die du für den Teig benutzt?
Hahah video is sponsored by hexclad but andong uses a usual non-stick pan 😂. Love it!
Hey . love the video. Could we get the recipe and proportion fort the first dough???
as always in the description!
Can I use the beer recipe on the pizza oven ?
Since i like mine spicy, i used kebab meat mix, sumac and then salsa. If I want it extra spicy, i add Nando's medium sauce&chili flakes to the salsa mix.
I have made this, here are my notes:
1. Dough - 10/10, easy to make, flavourful, crispy. I may have used regular alcoholic beer to drink the rest with my lahmacun, will not confirm or deny. I will definitely try this dough and this method with other toppings.
2. Filling - also very good, but 9/10, will cut down on cumin a bit next time as it gave a very slight bitter aftertaste.
3. Dough/filling ratio - so, I have rolled my dough as thinly as I could, but still my flatbreads were smaller than Andong's. I would say that this dough recipe yielded 6 flatbreads but the filling yielded 10. Will be making a second batch of dough to finish the filling. Luckily, it can sit it the fridge for a couple of days without any issues.
4. Overall experience - wonderful, I never thought I could whip up lahmacun for breakfast and be transported to Turkey in like 15 minutes. And the kitchen smells so good. Thank you! ❤
Two questions, please. One: can I use alcoholic beer (it's what I have in the house). Two: what plant based meat substitute can I use (we're vegetarians). Thanks so much!
Kim Kardashian commented on Lahmacun as "Armenian Pizza" and there was media shitstorm by the Turkish media over it.
LOL It sure is of Armenian origin, going back to at least 1600's
As someone who can't eat meat (issues with the animal iron intake path in the body), would you have any suggestions for something to replace the meat component of the paste with? Thanks for all the great cooking videos over the years.
Use vegan ground „meat“ instead. Plenty of supermarkets have it now, depending on the country you’re living in though. If it is not available in your place I think ground smoked tofu or maybe some kind of mushroom could work as well. I think most of the taste comes from the spices and veggies either way
German currently homesick. lamacun just sits together with Döner in my heart. (Also Gulasch and Some Potato stews XD)
There is no real reason to use nonalcoholic beer for yeasted dough. Not only will any alcohol in the beer cook off long before the bread is finished cooking, a byproduct of yeast is the production of alcohol in the bread itself. Again it cooks off during cooking, but there is a reason bakers used beer barm for their bread.
Interesting. I want to know if you make paprika paste as well that would be awesome to boost up flavors as well. Thanks My Name Andong
Make pastitsio next. It's the way more popular brother dish of moussaka here in Greece! More people make it than moussaka
How about making them in the pan and then roast the top with the grill in your oven?
I make Naan pizza almost every week. Similar to this but the dough is waaaay better.
Do you make a regular naan dough or is it slightly altered for the pizza?
Recipe for pickled onions pleeeeeaasseee =)
@mynameisandong Do you know Nimet Sofrasi in Wedding? One of my favorite lunch places near the office and one of the best Lahmacun.
I'm still going to make pizza at home. This looks really tasty, but it would be a challenge in my kitchen (I keep kosher, and I don't have a suitable skillet or oven tiles designated for meat).
exactly never giving up the classic pizza but this will be good as well.
I'm pretty sure the topping works without the meat 🙂 I'll give a veggie version a try because I crave lahmacun but can't find a meat-free one at restaurants. Maybe I'll search the web for "authentic" recipes for meatless toppings and surely are inventive vegan lahmacun lovers out there who share their recipes, either with a meat substitute or without. For me, the most important thing is the very thin, flaky and crisp base and the condiments I can add before rolling it into a wrap. Best 👋
Andong there is a reason you use beer with out alcohol ?
Cuz as I know the alcohol get evaporates pretty quickly (like in 50 degrees C or so ) so it’s can work with evaporates or you use non alcoholic for a reason?
As a young teen my sister was dating an Armenian guy and he gave us a frozen 20 pack of these which he called Armenian pizza. I've recently started looking around at where I could buy them in my rural town in the US. I guess at least I have a good recipe to try out now.
Any Turkish/Middle-Eastern shop should have them.
@@kerelberel I don't know if my small town has one but I've got family in a bigger town that might be able to check for me.
@@gizanked Once you freeze a lahmajun, it does not taste the same. The toppings from Andongs recipe will not
taste anything like traditional Armenian pizza, lahmajun. Try the recipe someone from Syria, posted above. Also
no need to run the ground beef thru a food processor.
I love lahmacun with cabbage and zaziki ❤❤❤
I thought this was Armenian? In Montreal we got a few Lahmajoun places.
It is Armenian with an Arabic name, Lahm-bi-Ajin. Meaning meat with dough. Armenians introduced it to Lebanon in the 1600's. The original Armenian name M’salosh, is no longer used. The Ottoman Turks adopted it and they named it
Lahmacun. Most Armenians pronounce it lahmajoun. Neither is the proper Arabic pronunciation. LOL. Just a snippet of history. And BTW, in USA it is often called Armenian pizza.
_"…we simply using a heated non-stick pan"_ (ignoring his sponsored Hexclad pan *bg* )
Temp if using a pizza oven?
alcohol vaporizes anyway, you could use any beer. and yeah i'm also turkish and this turned out to be better than expected. for the next time i dare you to try out "tantuni"
Commenting because it’s a nice one 😊
Where is my 'History of Lahmacun' section?
I replied to a comment above, here is a repetition: It is Armenian with an Arabic name, Lahm-bi-Ajin. Meaning meat with dough. Armenians introduced it to Lebanon in the 1600's. The original Armenian name M’salosh, is no longer used. The Ottoman Turks adopted it and they named it
Lahmacun. Most Armenians pronounce it lahmajoun. Neither is the proper Arabic pronunciation. LOL. Just a snippet of history. And BTW, in USA it is often called Armenian pizza.
@mynameisandong We eat them in Cyprus too!! With a squeeze of lemon 🤤🤤🤤You are welcome to visit!
Nice t-shirt :)
We all love pickled onions 😋
Good idea, I get myself a Lahmacun now.
I wonder if you can substitute the meat with chickpeas or black beans for a vegan version. Looks really delicious.
Absolutely.
And how about using normal alcoholic beer instead?
And yeah, please make a pickeled onion recepie! 🙏
Not sure what the alcohol would do the dough but it would probably work just fine!
@@mynameisandong maybe taste even similar, since alcohol would be present in the yeast version?
@@Kuemmel234No: no alcohol in yeast bread. How much alcohol do you expect there to be after an hour? Perhaps you should as a baker and watch as he laughs at the newbie.
@@BigHenFor eh, publicly available information says that bread contains up to 2%. Probably not after an hour, but it's not as ridiculous as you make it seem as any baker should be able to smell on a fresh loaf.
I see lahmacun, I press like. Good content!
6:04 starting point