Evde Çıtır Lahmacun Tarifi – Tavada Fırınsız Lahmacun Nasıl Yapılır?

Evde taş fırında pişen o nefis lahmacunun tadını aratmayacak kadar lezzetli ve yiyenleri şaşırtan nefis bir ev yapımı lahmacun yapmaya ne dersiniz? Üstelik fırını veya robotu olmayanlar da bu lahmacunu hazırlayabilecek. Biz bu tarifte lahmacun içini robotta çekmiyor, kendimiz doğruyoruz, fırında pişirmiyor, tavada hazırlıyoruz. Malzemeler hazırsa, sizi tüm püf noktalarını bulabileceğiniz tarifimize doğru alalım! Şimdiden afiyet olsun!

11 Adet Lahmacun İçin Malzemeler:

Hamuru İçin:
5 su bardağı + 3 yemek kaşığı un
2 su bardağı su
1 tatlı kaşığı tuz

Lahmacun İçi İçin:
350 gram dana kıyma
3 adet yeşil biber
2 adet kapya biber
2 adet soğan
2 adet büyük boy domates
1/2 demet maydanoz
1 tatlı kaşığı tuz
1,5 çay kaşığı karabiber
1,5 çay kaşığı kırmızı toz biber
1,5 tatlı kaşığı isot
1 tatlı kaşığı domates salçası
1 tatlı kaşığı tatlı biber salçası
2 yemek kaşığı sıvı yağ

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#tavada #lahmacun
It’s time to make the best homemade Lahmacun today. Those who do not have an oven and do not have a food processor can easily make this lahmacun because I will cook it in a pan, not in the oven At the same time, I will not chop the filling

In the food processor, I will chop it in my hand. It will be a great Lahmacun. I think let’s start right away. First of all, we start making our dough. There are 4 glasses of flour in the bowl. I use normal wheat flour.

I also keep a glass of flour on the side because I will add 2 glasses of water. The water is a little warmer than room temperature. I add it slowly. Meanwhile, let’s add salt. I put a teaspoon of salt before it turned into a dough. I add the rest of the water.

Yes, it needs some more flour. The amount of water intake of some flours may vary. Therefore, it is useful to add flour slowly. I add as much flour as possible to 2 glasses of water. I have very little flour left, I need to add it too. I added.

Now I’ll take this on the counter and knead it a little bit. It sticks to the counter, it needs some more flour. The amount of flour in Lahmacun I made before was 5 glasses but now I use a different flour brand. It also needed 3 tablespoons more.

You can also adjust the amount of flour according to the water. It will be a medium hard dough that will not be stick to the hand. The dough is not sticky now. It has a soft and non-stick consistency. I’ll show it closely. By the way, it has a smooth consistency.

I kneaded for about 10 minutes. I’ll take it in a clean bowl to keep it smooth. I dust a little flour on the base of the dough. I also dust flour on the dough and cover it with a damp cloth or stretch film. I let it rest for 30 minutes at room temperature.

I put the vegetables for the filling on the cutting board. Let me tell you the ingredients, as I will chop them all the same way. There are 3 peppers here. You can also use regular green pepper instead of village pepper. I use village pepper because

I want to adjust the spice of my filling myself. There are 2 capia peppers, I cut them in half and removed the seeds. I have 2 tomatoes here. As one is large, I used the other medium. You can think of it as 2 large tomatoes.

Now I will finely chop all of them one by one. I love to see tiny chopped form of those vegetables in Lahmacun. That’s why I chop all the vegetables at home and prepare the filling that way. You can also chop them at food processor, but I believe that

This way we get the taste of everything separately. You will see the difference when you prepare it like this. Without lifting the tip of the knife, I make up and down movements as if I had a cleaver in my hand. Tomatoes are much better in summer. So I recommend using fresh tomatoes,

But if you make this recipe in winter, it will be much more delicious if you put a 4-5 tablespoon of the tomatoes you canned for winter. You can also prepare tomato puree or tomato paste by increasing it. I combined all the ingredients I chopped little by little in a bowl.

I add 300-350 grams of medium-fat ground beef. It will have a little bit of meat. You can of course put less 200 grams and 250 grams will also be enough. I add 1 teaspoon of tomato paste. I add 1 teaspoon of pepper paste. I used sweet pepper paste.

It will be a juicy filling, but I add 2-3 tablespoons of oil so that it does not stick to our hands. Salt as much as 1 teaspoon. Again, I add black pepper but a little less. We can say one and a half teaspoons.

I add one and a half teaspoons of ground red pepper. I add 1 and a half teaspoon of isot. You can also add chili pepper. I preferred isot. One of the most important points is that the filling should be juicy. If the filling is not juicy, it will not blend well.

You can prepare it by adding 1-2 tablespoons, maybe a little more water. The filling is ready. It will be moist as you wait. Their flavors will mix, it becomes more beautiful. Let it rest on its own as we roll out the dough now. It will be moist a little too.

Now I’ll cover it up and take it in the fridge. At that time, let’s roll our dough. Our dough rested. It is a little loose. This way it will roll very well. Yes great! Now I’ll get the dough on the counter. I dust a little flour on the base. I’m gathering again, kneading.

I will roll it and cut it into small pieces. Not all of us have a kitchen scale at home. I thought that I shouldn’t use a scale if I was going to make a lahmacun without a food processor and oven. I will make about 10 to 12 normal sized lahmacun.

Of course, I can say that they prepare 85 grams of dough pieces for those who have kitchen scales. Now, I will try to divide into equal parts by just looking at it. As I said, 10-12. I made 11. Now I fold the dough inwards and make smooth lump of doughs.

I will roll one of them, cover the others with a damp cloth and dust their bottoms to wait. I took one of the doughs and dust a little flour. I pressed it so that we could give it its round shape properly. I roll it with my hands.

Now I will roll it with the roller as possible thin as I can. Fix the shape occasionally. By the way, you don’t necessarily have to make the shape round. You can also do it longitudinally. You can also serve it as a ‘Fındık Lahmacun’ by dividing it into smaller pieces.

The dough rolled out easily. I rolled it as thin as possible. I’m fixing it right now. I dust flour on the base. Before putting the filling on the dough, be sure to heat your pan for a while over low heat and dust some flour on it.

While the filling was waiting, it was watered. I will spread it on the dough. Probably 2-3 tablespoons will be enough. I will spread it with my hand. It is definitely the easiest way to spread the filling with your fingertips with a little space on the edge. Pay attention to avoid pulps.

We could spread it very easily. I hear you say Yasemin, how do we put this in the pan,. You shouldn’t be afraid at all. I took the pan with me as the cooker is a little far from this counter at the moment. Now we both took this and put it in.

It slips easily because we dust the bottom. If you say I can’t do it that way, of course you can put the dough and then spread the filling on it, but the pan must be hot. So why am I cooking it in a pan? I tried making lahmacun at home before

And baked it in the oven. I put the tray in the oven upside down and cooked it again. It was not cooked well in my oven. I think most of you will probably run into the same problem with the oven. Those who have a pizza stone are very lucky.

They can cook just fine. We cooked it that way in the studio and the bottom was cooked very well, but unfortunately we cannot achieve this efficiency in the ovens at home. That’s why pan is the best. Now it’s time to cook lahmacun. I’m cooking it on low heat on the stove .

Please pay attention that it is cooked over low heat, which I will close the lid. If you turn heat on, the bottom of the dough will bake very quickly and it will burn and become too hard. In this way, when it is cooked slowly over low heat,

It is really just the right consistency. It will be cooked in this way for 5 minutes and then I will cook it with the lid open for 4 to 5 minutes. I cooked my last lahmacun. It is best to eat it hot. I prepared a nice cold cut next to it.

Lettuce, tomato and parsley. If you wish, you can also put onion with sumac, I think it is very nice. Of course, we do not forget about the lemon. Do you hear that crackling sound? As we can see, the bottom is crunchy and the filling is soft. The bottom base of the lahmacun

Is as delicious as if we had cooked it in a stone oven. The filling of Lahmacun is just as delicious I can say that the chopping part may be the hardest part of this recipe, but in the end it is worth what you do. I say let’s prepare a nice filling

With chopping with knife instead of using food processor If you like this delicious homemade lahmacun recipe, don’t forget to hit the like button. See you for our next recipes, Goodbye! Subtitles by Capt Digital Translation

KAYNAK