Turkish Pizza - Lahmacun

Turkish Pizza - Lahmacun - Recipe

Ingredients

* 250 g sheep meat

* 10g yeast

* 75g sheep fat

* 1 tsp salt

* 2 chopped onions

* 150 g of water

* 3 tbsp chopped parsley

* 30g milk

* 1 tbsp salt

* 1 tsp salt

* 1 tbsp red pepper

* 1 peeled, chopped tomato

* dough

* 250g flavor

Directions

Mix onion, and parsley in a big tray and add minced meat, sheep fat, salt, tomato and bitter red pepper and mix this mixture properly. Place the ingredients into a tray.

DOUGH : Add yeast and salt to water in a bowl. Mix for 3 minutes. Add flavour and mix properly. Cover the dough with wet cloth and wait for 30 minutes.

Divide the dough to two pieces by pressing hand. Roll each dough by palm. Cover with wet cloth and wait for 30 minutes more.

Lay each dough as thin sheets until they reach the same size as the plate. Use hands for laying and push with your fingers to shore for thinning.

Heat owen to 240' C. Place dough to tray and spread milk by brush to doughs. Place ingredient to dough. Push tray to owen.

Wait for 6-7 minutes for cooking.

Comments

Lamb Kebab - Meat Bread ( Konya Cuisine )

The characteristics of being the capital of the Anatolian seljuks and the home of rumi, shams and sultan walad have also left distinctive marks in Konya's gourmet culture Konya is one of the most important centers in Anatolia, where the Greeks, Romans and Byzantines, Seljuks, Karamanoğulları and the Ottomans once reigned. Intercultural exchange, due to intersecting trade routes and a heavy flow of caravan traffic have enriched Konya’s diverse cuisine. The etiquette and selectiveness of the Seljuks is maintained in the province to this day. The unusual table manners and dining etiquette that developed in the palaces of Konya are still observed to a certain extent. For example, unlike most cultures who eat dessert after the meal, in Konya dessert is eaten before the meal. Okra soup, one of the traditional dishes of Konya, is served towards the end of the meal, for example, due to the known fact that okra aids in digestion. These traditions most likely originated from the tradi...

Apple Lemon Studrel Recipe

Cooking Time: 30 minutes Preparation Time: 40 minutes Serving Size: 1 piece Makes: 10 servings Materials: 1 1/2 Tbsp. light butter, melted 1/2 cup Splenda brown sugar, divided 2 Tbsp. dry plain breadcrumbs 3/4 tsp. cinnamon 4 cups thinly sliced and peeled apples (any except Red Delicious) 1/4 cup raisins or currants 1/2 tsp. grated lemon zest 8 sheets (9" × 14", not the larger 18" × 14" size) frozen phyllo pastry, thawed (thaw at room temperature for 2 hours) Cooking spray sugar 1/2 tsp. Directions Preheat the oven to 350ºF. Pour the butter into a small bowl or custard cup. Combine the breadcrumbs, cinnamon, and half of the brown sugar in a small bowl. Toss the apples, 1/4 cup brown sugar, raisins or currants, and lemon zest in a large bowl. Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying o...

Fruit Salad

One of the indispensable foods of the summer season is fruit salad. How do we do it. Very Simple. We only thing we need are banana, kiwi and strawberry. You can also add other fruits if you wish. Chop the fruit and put on a plate. That's all. Eat as soon as possible. because bananas darken. Bon Appetit.

LEMON RECIPES

Search This Blog