Flatbread Lahmacun with Chanterelles
Baking and Desserts | Turkish cuisine
⏳ Time
25 minutes
🥕 Ingredients
15
🍽️ Servings
1
Description
John Smith, the executive chef of a popular American restaurant, skillfully dissects the recipe for the 'Turkish pizza' lahmacun in a beautiful and delicate way. Instead of a flat, paper-thin, dry base, he creates a rich and soft flatbread that resembles a porous Georgian lavash. The filling features grated mozzarella cheese, while the main highlight on top is the chanterelles in a creamy sauce. These firm, orange mushrooms, embraced by a wave of cream and the aroma of warm bread from the oven, evoke the feeling of a sunny autumn stroll through the forest.
Ingredients
- Wheat Flour - 2.8 oz
- Dry yeast - 1½ g
- 3.2% Milk - 1 fl oz
- Water - 1 fl oz
- Sugar - 0.1 oz
- Melted Cheese - 1.1 oz
- Pickled Chanterelles - 2.8 oz
- Lemon - ½ pieces
- Garlic - 1 clove
- Cream - 3 fl oz
- Semi-soft cream cheese - 1.1 oz
- Ground Black Pepper - 0.1 oz
- Salt - 0.1 oz
- Olive Oil - 0 fl oz
- Pickled Mountain Onion (Anzur) - 0.4 oz
Step by Step guide
Step 1
Knead the dough for lahmacun. Combine the flour with the yeast, water, and milk, then add salt, sugar, and 5 grams of olive oil. Knead well.
Step 2
Gather the dough into a bowl, cover it with a towel, and let it rest at room temperature for 30 minutes or longer.
Step 3
Roll out the dough into a boat shape, about 30–35 cm long.
Step 4
Grate the mozzarella and sprinkle it over the flatbread.
Step 5
Place the chanterelles in a skillet with well-heated oil and sauté.
Step 6
Season the mushrooms with salt and pepper, and add minced garlic. Place them on top of the cheese on the flatbread.
Step 7
Bake the flatbread in a preheated oven at 428°F for 3 minutes.
Step 8
Prepare the sauce. Sauté the crushed pepper in a pan to release its aroma.
Step 9
Add the cream, cream cheese, and olive oil, and simmer over low heat for 4–5 minutes until the desired consistency is reached.
Step 10
Drizzle the sauce over the finished lahmacun. Top with thinly sliced mountain onions. Serve immediately with lemon.
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