Lahmacun (Azerbaijani Pizza)
Pasta and Pizza | Azerbaijani cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Lahmacun (Azerbaijani Pizza)
Ingredients
- Butter - 2.6 oz
- Rack of Lamb - 10.6 oz
- Onion - 2 pieces
- Tomatoes - 2 pieces
- Parsley - to taste
- Wheat Flour - 14.1 oz
- Dry yeast - 0.4 oz
- Water - 5 fl oz
- Sugar - 1 teaspoon
- Milk - 1 fl oz
- Salt - to taste
- Mild Chili Spice - to taste
Step by Step guide
Step 1
Knead the yeast dough: dissolve sugar, salt, and dry yeast in warm water and let it sit for 10 minutes until frothy. Then add flour and knead the dough. Cover with foil and leave in a warm place for half an hour (it can be longer — this will only improve the dough). Once the dough has risen, divide it into 6 parts and let it rise again while preparing the filling.
Step 2
Finely chop the onion (do not grate it!). If you prefer chopped meat instead of ground meat, it should be finely minced. Make a cross incision on the bottom of the tomatoes, blanch them in boiling water, and remove the skin. Also, finely chop the tomatoes. Finely chop the parsley, melt the butter or margarine. Mix all the prepared ingredients well and pack them into a bowl.
Step 3
Preheat the oven to 464°F.
Step 4
Meanwhile, roll out each piece of dough thinly. Here’s an interesting point — it’s a matter of taste; all printed recipes say to roll the dough to a thickness of 5 mm, but in reality, in all restaurants or cafes in Turkey, the dough is served no thicker than 2 mm (my husband and I prefer it at 2 mm, so we roll it out to that thickness).
Step 5
Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. A tip — transfer the dough without the filling; otherwise, you won’t be able to do it later, as the filling is heavier than the thin dough and everything will just tear. Lightly brush the dough with beaten milk and salt. Spread the filling evenly over the surface. Sometimes it is advised to fold the edges to prevent the juice from leaking during baking, but from my own experience — I never fold them, nothing leaks out.
Step 6
Bake in the oven for 7–8 minutes. During this time, you can prepare the next lahmacun on another piece of parchment.
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