Herbed Cheese Pizza Lahmacun Recipes

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LAHMACUN TURKISH PIZZA



Lahmacun Turkish Pizza image

This Turkish-style pizza is a Turkish flat bread layered with a fresh sauce composed of tomatoes, sweet bell peppers, and minced lamb cooked with a flavorful selection of Mediterranean spices. It is normally garnished with fresh salad and a creamy garlic sauce and or a tangy zesty hot red pepper sauce. It is a really light meal, but filling and flavorful. I find it worth the time to make if I can't get it from my favorite Turkish bakery in my old neighborhood in Amsterdam. For the best flavor, make the topping the night before you make the pizza.

Provided by lysis

Categories     World Cuisine Recipes     European     Dutch

Time P1DT3h20m

Yield 10

Number Of Ingredients 30

1 teaspoon chopped garlic
1 yellow onion, chopped
3 tablespoons chopped fresh basil
½ cup chopped fresh parsley
2 tablespoons chopped fresh mint
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon ground coriander seed
½ cup green bell pepper, diced
½ cup red bell pepper, diced
½ lemon, juiced
4 teaspoons olive oil
4 roma (plum) tomatoes, halved
1 pound lean ground lamb
6 tablespoons double concentrated tomato paste
cayenne pepper to taste
salt to taste
3 ¼ teaspoons active dry yeast
½ teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
2 teaspoons salt
¼ cup vegetable oil
½ cup water
1 cup plain yogurt
½ teaspoon chopped fresh parsley
¼ teaspoon crushed garlic
salt and ground black pepper to taste
1 cup shredded green cabbage
1 cup shredded red cabbage

Steps:

  • Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
  • Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
  • Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
  • Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
  • Preheat an oven to 500 degrees F (260 degrees C).
  • Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
  • Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.
  • To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas.

Nutrition Facts : Calories 479.8 calories, Carbohydrate 57.6 g, Cholesterol 34.6 mg, Fat 20.1 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 6.1 g, Sodium 571.5 mg, Sugar 6.3 g

HERBED CHEESE PIZZA (LAHMACUN)



Herbed Cheese Pizza (lahmacun) image

Absolutely sublime light cheese pizza, wonderful with a salad and glass of wine. Kasseri cheese makes this pizza but can be hard to find, try smoked provolone or manchego cheese for substitution.

Provided by AZRT8871

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 20

2 cups bread flour, divided
1 teaspoon sugar
2 (1/4 ounce) packages dry yeast (about 4 1/2 teaspoons)
2 cups warm water, divided (100°, to 110°,)
2 1/2 cups all-purpose flour, divided
1 teaspoon salt
2 teaspoons olive oil
cooking spray
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon fresh coarse ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaf
1 (28 ounce) can diced tomatoes, undrained
10 ounces thinly sliced kasseri cheese
3 tablespoons minced fresh parsley

Steps:

  • To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.
  • Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.
  • To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.
  • Preheat oven to 450°.
  • Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
  • Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.

Nutrition Facts : Calories 319.8, Fat 2.8, SaturatedFat 0.4, Sodium 657.7, Carbohydrate 64.5, Fiber 4.3, Sugar 5.3, Protein 9.3

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