Homemade Lahmacun in the Pot

Hello everyone,

We have come to the end of another busy week. Next Monday, I will say hello to you from Kayseri :) I will stay in Kayseri for 3 days and go to Konya from there. If you want to follow this flavor tour, I welcome you to my instagram account. Because I will be traveling and sharing lots of photos. Maybe I'll get a chance to go somewhere with your recommendations. Also on the way back (this time I will definitely share a lot of words and recipes)

The last recipe of the week is the pot lahmacun, which I met with my aunt's visit yesterday :)

Who knows, the woman who has the most delicious hands and the most practical recipes in the family is my aunt. When she came, she said, "Oh, look, Nilay, I have a recipe that you will love." I really liked it when you explained it. We prepared the recipe in the morning without taking much of our time, and I really loved it.

I believe that those who love lahmacun but can't trust and eat it everywhere will like it very much. Lahmacun has tasted like I've eaten at kebab shops since my childhood. The dough remained so thick that we even heated it in the evening and ate it.

We made a half measure yesterday. Today evening, I prepared 2 measures to try in a different recipe.

Those who wish can also pull the inner material in the robot without making it too pure. It can also add a little oil and tomato paste (if the ground beef is lean). After all, this is not a kebab recipe, you can add whatever you want at home.

Note: Use a Teflon pan, then you don't need to oil it. Those who say they have a Teflon pan should make up a cover.

Yours ..

For the dough:

• 2 water glass flour
• 1 water glass of water
• 1 teaspoon of salt
• 1 pack of instant dry yeast (10 g)

For the mortar:

• 200 gr mince
• 1 medium tomatoes
• 1 medium onion
• Parsley
• Salt
• Red pepper
• Black pepper

For service:

• Parsley
• Onion
• Tomato
• Limon

How to make Lahmacun in the Pan 

1. For the dough, take the flour into the kneading bowl. Add water and yeast and knead lightly. Add salt to obtain a soft dough.
2. Take the dough on the counter and knead lightly with flour and collect it.
3. Put the dough in a kneading bowl to leaven and leave it to ferment for 1 hour.
4. While the dough is fermenting, finely chop the onion, soma and parsley for the stuffing.
5. Mix it with ground beef, salt and spices and set aside to rest.
6. Prepare 10 equal meringues from the fermented dough.
7. Open these meringues one by one with the help of a rolling pin or rolling pin. Dinner plate sizes or a little smaller are just right.
8. Spread some of the dough (divide the dough into 10 equal parts) and spread it on the dough.
9. Take the lahmacun in a large pot (it can be the belly pot) and cook it on medium heat with the lid closed.
10. Take it to the serving plate when the bottom is slightly darkened and cooked, just like in wood fire.
11. Serve hot when all the lahmacun is done. (You can serve as 2-3 pieces are cooked so that they do not get too cold)