| Main | Notes |
|---|---|
| Is it complexe? | noob level |
| About the dishes | light |
| Quick or not | yes |
inspired by Food Is Love - Lahmacun
~ 10 lahmacuns
| What? | How Many? |
|---|---|
| flour (t55) | 400g |
| water | 25cl |
| salt | 1 teaspoon |
| What? | How Many? |
|---|---|
| mince beef | around 300g |
| onion | small one |
| garlic | 1 clove |
| parsley | 1 handful |
| tomato | 1 |
| tomato concentrate | 1 big fat tablespoon |
| harissa | 1 teaspoon |
| paprika | 1 teaspoon |
| cumin | 1/2 teaspoon |
| lemon | juice from a half |
| oil | 3 tablespoons |
| salt | 1 teaspoon |
| pepper | 1 teaspoon |
- in bowl just mix the flour, the water and the salt... until you have something homogenous without any trace of water.
- at the end of your kneading, the dough should not be sticky anymore.
ℹ️ If you have a kneading machine it's pretty simple, put everything in the bowl and wait :D
- on a floury work surface, shape the dough as a big ball and store it in a floury bowl.
- cover the bowl with a napkin and let the dough rest during the stuffing preparation.
- in your blender put the onion, the garlic, the parsley and the tomato
- process until you have something which looks like a mash.
- in a bowl with all the other ingredients transfer the mash and just mix!
- 220°C
- split the dough in pieces of ~60-70g (~10 mini balls).
- spread the mini ball (by trying to keep a circle shape) as much as you can, the dough should not be thick (around 2mm).
- spread the stuffing on it. The stuffing should cover all the dough
- put it in the oven for almost 5-6 minutes (on a floury plate!)
- enjoy it by wrapping with lahmacun some onion, salad and lemon!