This flatbread with minced meat is known as lamachun or Turkish Pizza. You can fill these with some fresh lettuce, onions, lemon juice and sriracha and wrap it up into a roll to serve. This recipe is from xawaash and there's a great video you can watch that shows the instructions step by step here.
Lamachun (Turkish Pizza)
2 cups (280 g) All-purpose (plain) flour
1 tsp (5 mL) Instant yeast
1 Tbsp (15 mL) Sugar – Or to taste
¼ tsp (1.25 mL) Salt
½ cup (118 mL) Water (lukewarm)
3 Tbsp (45 mL) Olive oil
¼ Yellow bell pepper
1 Medium Tomato
1 Small Onion
1 Green onion
3 Garlic cloves
½ bunch Fresh parsley
¼ Red bell pepper
¼ Green bell pepper
½ lb (225 g) Ground beef – Or lamb or both
1 tsp (5 mL) Salt
½ tsp (2.5 mL) Ground black pepper
1 tsp (5 mL) Paprika
3 Tbsp (45 mL) Olive oil
1 Tbsp (15 mL) Tomato paste
1 tsp (5 mL) Sumac (optional)
1 Tbsp (15 mL) pomegranate syrup (optional)
Serve with a salad of your choice and roll the lahmcun. Enjoy!
These spinach and cheese stuffed phyllo pastries are easy to make and they freeze and re-heat well so you can make a large batch if desired.
Cook the filling until the spinach begins to wilt and the water has dried up.
Cut the phyllo sheets into strips.
Mix the cheese in to the cooled filling.
Place one spoonful of filling at the edge of 2-3 sheets of phyllo.
Fold up the edge into a triangular shape and continue to fold over until you reach the end.
Brush the tops with melted butter before baking at 350°F for 12-15 minutes or as per packet instructions.
1 packet phyllo dough
1 tbsp oil
2-3 cloves garlic
1 small onion, minced
1 bunch fresh spinach, chopped
1/2 tsp red chili flakes
pinch of nutmeg
1/2 tsp ground black pepper
1/2 cup feta cheese, cubed
1/2 cup shredded Parmesan
2 tbsp melted butter
Bhunna Gosht (Lamb Curry)
4 tbsp of oil
1kg onions, chopped
10-12 green cardamoms
2-3 cinnamon sticks
3-4 black cardamom
2-3 bay leaves
4 tbsp of garlic-ginger paste
½ kg of tomatoes, pureed
2 tsp of red chilli powder
Salt as per taste
2 tsp of dhaniya powder (coriander powder)
2 tsp of jeera powder (cumin seed powder)
200g of fresh yogurt
a few coriander leaves, chopped
1 tsp of garam masala
1 tbsp of kasoori methi (dried fenugreek leaves) optional
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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