Asla Hazır Almam.Evimde Lahmacun Yapıyorum Yiyenler Hayran Oluyor.Pratik ve Lezzetli Tarif.

PATATES ALDIĞIMDA HEMEN YAPİYORUM YİYENLER HAYRAN OLUYOR.KOLAY PRATİK LEZZETİ TARİF.

Bu videoda evde yapabileceğiniz enfes lahmacun tarifini adım adım gösteriyorum. Lahmacun hamuru yapımı ve iç harcı hazırlama aşamalarını detaylı bir şekilde anlatıyorum. Siz de evinizde kolayca lezzetli lahmacunlar yapmak istiyorsanız bu tarifi mutlaka deneyin!

Tüm yemek tarifleri videolarımda standart su bardağı 200 ml kullanıyorum.

Evde Lahmacun Nasıl Yapılır Pratik ve Lezzetli Tarif.

afiyet olsun.

#yemek #yemektarifleri #nefisyemektarifleri #asmr #tarif
Hello everyone, Welcome to the YouTube flowery Mutfağım channel. Today I shared a wonderful lahmacun recipe for you. After watching this video, everyone will easily make lahmacun at home. It will be very practical, delicious and easy to make. I guarantee you the taste. Once you taste it, you

Will be glad to use this recipe. You will say, “I’m glad you learned it.” I guarantee you the taste as always. You can try this recipe without any hesitation. By the way, if

You are not subscribed to my channel yet, I would like to ask you to subscribe, turn on the notification bell and watch this video until the end. I will start my recipe immediately for my lahmacun recipe. glass of water, 2 teaspoons of dry yeast, 1 teaspoon

Of salt and finally 5 glasses of flour in total. This is all the ingredients required for the paste . I would like to share this information with you, you know that there is absolutely no Yeast in the dough of Lahmacun, but we should definitely use Yeast in the home environment. Normally, I

Used two teaspoons of Yeast, that is, I still used a small amount of Yeast compared to this flour. As you gain experience over time, you can gradually reduce the amount of Yeast, but you will make a wonderful lahmacun that will be truly worth the result.

It will be very easy to make, practical and delicious. Moreover It will also be healthy. By the way, I would like to thank everyone one by one for liking this video you have watched, because likes are very important to me, and most importantly, kneading the lahmacun dough very well,

After kneading it for 5-6 minutes, since it contains Yeast, it takes approximately 40 minutes. I rested this dough for a while while the lahmacun dough was resting. Now I immediately start preparing the filling. I washed all the vegetables in large quantities and bought a strainer. Now I start chopping them all

Into small pieces. I used a total of 3 medium-sized onions for my lahmacun recipe . I want to share it with you. Of course, you can remove the filling ingredients from the robot if you want. You can remove all the ingredients except parsley from the robot. However, I

Do not like the taste of any vegetables cooked in the processor. That’s why I always chop them all with a knife. I will even continue with armor. For my viewers who want to continue, you can shrink them with armor or a knife or you can also remove them from the robot

. Cut the onions with a knife first. I made it smaller and then I immediately start drawing it with the armor. This armor is definitely not as difficult as it is thought, it must be in every home . As you can see, I reduced all the onions in just seconds. As I said,

You can use the robot if you want, but if you draw it from the armor, it will be much more delicious. The stuffing of the lahmacun is 3 capia peppers. and then I will use 3 green peppers, cut them into small pieces, two medium sized tomatoes, and

As you have seen the tomatoes, First of all, I peeled the skins and then cut them into cubes , I will use half a bunch of parsley, and now I will immediately pull all the ingredients from the armor, as I said, if you want

This. Of course, you can take all the ingredients except parsley from the robot. However, you can also take them from an armor like me or chop them into small pieces with a knife, but chopping them with a knife can of course make your job very

Difficult, so if you have such an armor or a robot, you can easily do these operations. I just skipped it. In the meantime , I added 4 cloves of garlic in total, thanks to the armor, I chopped it into small pieces. As you can see, I just

Shrunk all the vegetables in the scenes, I made the same mash as if I were making spicy mash. Using this armor is definitely not as difficult as you think. Everyone can use it easily, even those who have never used it at home

, and it is a must to have an armor at home. Now we have come to the most important tip again. In order for the lahmacun to be crispy, you must put these vegetables in a strainer. It will be enough to wait for approximately 5-6 minutes. As you can see,

The water flows immediately. I will not use this water. If I use this water, the lahmacun will not be crispy. Therefore, definitely Let’s not use this water. If it has been processed through a robot. If I had a strainer like this, I would definitely buy these vegetables. This is very, very important.

In order to make the lahmacun crispy and not to hinder the taste of the minced meat, I must squeeze the water from the onions. This is also one of the important tips. As you can see, I first kneaded the onions that I chopped into small pieces with my hands. Then I immediately

Start squeezing the onions. If you put the onions through the processor, first put the onions through the processor. Of course, you can also process them by mixing the other ingredients, but as I said, it is important to chop the parsley in your hand.

As I said, if I had put these onions through the processor, I would definitely squeeze the juice in this way. As I said, it is really very good. It is very important and now I add the minced meat. There

Is a total of 350 grams of beef breast. There is 350 grams of lamb breast. If you want, you can make the whole lamb breast, but since it will be heavy for those at home, I made half of it from beef breast. If you have the opportunity, it will be much more delicious

If you add some tail fat to it. It will be lahmacun. If you say that you will make lahmacun and lahmacun, they will give you a suitable minced meat. It is important to grind the minced meat twice. I will use a teaspoon of

Pepper paste. It must be pepper paste. We should definitely not use tomato paste. As you can see, the vegetables have a lot of juice, I will put them aside immediately. Because the juice of the vegetables has come out. I do not use it, I immediately put all the vegetables that I chopped finely

On the minced meat and then I add the spices. I used 1 tablespoon of Isot, 1 tablespoon of chili pepper and a little more than half a teaspoon of salt. Please check the salt. If it is not enough, you can add some more salt.

After adding half a glass of sunflower oil and a glass of water, we will mix all the ingredients and then start making the lahmacun. You will easily make lahmacun at home in the oven with the method I will show you later. With this method, it will be incredibly

Easy to make and delicious. I definitely do not recommend the lahmacun made in a pan. It is delicious. That’s why it doesn’t work, so I recommend you do it in the oven. A little later, I will share important tips to make your job easier.

Please follow it in detail, so do not skip it and do it exactly as I did. You will get really great results. The dough rested well for approximately 40-45 minutes. Now, immediately put it on the counter . Take it and knead it a little, then I will immediately start separating the meringues

. As you can see, I quickly separated the meringues from the entire dough. There are 11 meringue pieces in total. However, I combined them further and recommend you to make 9 meringue pieces in total. As you can see, now that the filling is ready, I immediately start making the Lahmacun. I let

The meringue rest for another 10 minutes for 10-15 minutes to make it easier to roll out, I opened it in the oven. Currently the oven is heating at 220 degrees and 230 degrees. I will quickly prepare the meringue, apply the Lahmacun filling and put it directly

In the oven. I will start rolling it out with the help of flour to cook it. By the way, I would like to point out this right away. I will start cooking lahmacun serially, one after the other. The most

Important trick here is to cook the lahmacun inside on one side and prepare the second lahmacun on the other side . I will show you in detail in a little while and you will understand what I mean more clearly. As you can see,

We can open the meringue with help from this. I put greaseproof paper and lay the phyllo dough on the tray. I turned on the oven. The oven is currently warming up at 230 degrees. I will also take the stuffing I prepared and spread it on the thin phyllo dough I have

Rolled out. It will be very easy to do these operations and you will enjoy doing them one after another . zero edge As you can see, I easily spread the filling ingredients over the entire phyllo dough by lightly tapping it with my hands.

It was really very simple to do this. As you can see, I easily spread the Lahmacun stuffing all over the phyllo dough by lightly tapping it with my hands. You can also do this. I’m sure you will do this easily. Here is

One of the most important tips. You will see a little later that I will put the tray at the bottom of the oven and from now on, this tray will always remain in the oven. You can change the baking paper from time to time. After I put the bulah paste in the oven,

I will immediately start preparing the second lahmacun. I will show you the oven like this: I want to show you, as you can see, I turned the tray upside down, I start cooking the lahmacun between 225 and 230 degrees. I turned the tray upside down, please

Try your oven. Maybe your oven is like this, you don’t need to turn the tray upside down, but I recommend cooking it at the bottom because it takes a little bit longer for the phyllo dough to cook.

Minced meat is anyway. It cooks quickly. That’s why the important thing is to cook the phyllo dough and now the lahmacun is cooked. Of course, the time varies depending on each oven. But on average it can take 15 or 18 minutes, please be careful. By the way,

I took it out with the wax paper and immediately put the second lahmacun, which I prepared on wax paper, into the oven. In this way, you can easily cook the entire lahmacun quickly, with lots of lemon and lots of greens. I’m serving it right now.

One of the most important tips here is to serve the lahmacun while it’s hot. I don’t recommend you to wait. You can enjoy it right out of the oven, accompanied by lots of lemon and greens. It’s really perfect. Well, I definitely do not recommend lahmacun in a pan.

As someone who tried it, I compared the taste of the two and it is perfect in the oven, so you can make it with peace of mind. You will have made a legendary lahmacun. It was truly amazing.

I can’t wait to eat it right now. By the way, I would like to point out that both It was a very healthy lahmacun. It was a lahmacun filled with stuffing. I really can’t get enough of eating it right now. It’s legendary. I’m sure you too

Will like it when you try it. I immediately took another lahmacun out of the oven and it’s still steaming. I’ll serve it again right away. By the way , I would like to point out again that the oven The tray will always remain firmly at the bottom.

After the lahmacun is cooked, it is again on the wax paper. As you have just watched, I will put the lahmacun I have prepared in the oven again, but we should definitely do these operations on the wax paper. This way, your job will be very easy.

I am sure that you will easily make this delicious lahmacun at home, and it will be really easy. It is a wonderful recipe that will be worth the results. You can make this recipe and this technique with peace of mind. I am very happy to share with you a homemade, delicious, easy,

Practical and healthy recipe. I am ending another video here. Thank you very much for watching me. At the same time, I also like to share this video that you have watched. I would like to thank everyone one by one for liking and sharing your loved ones. Hope

To see you again tomorrow in my new video. Goodbye

KAYNAK