Crispy Lahmacun Recipe

This recipe for crispy Lahmacun from the Beşler kitchen. This recipe is both light and delicious, and it will be right for your mouth.

Ingredients for the Lahmacun Recipe

(For 6-7 cabbage rolls)

For the dough;

• 2.5 water glasses flour
• 1 teaspoons yeast (or dry yeast)
• 5 teaspoons salt
• 1.5 water glasses warm water
• 1 tbsp olive oil

Internal materials;

• 350 oil mincing
• 1 dried onion
• 3-4 garlic cloves
• Half a bunch of parsley
• 2 tomatoes
• 1 tbsp tomato saliva
• 1 bell peppers
• 1 tbsp pepper saliva
• 1 tsp red powder pepper
• 1 tsp pepper powder
• 1 tsp salt
• 1 teaspoons pepper
• 1 teaspoons of cumin

Recipe for Lahmacun

1. We're eliminating the flour into a container. We add Maya and salt and mix it up. Then we open it up.
2. We add olive oil into the warm water and pour it into the water and mix it.
3. We're putting flour on the counter with our hands. Approx. 15 min until you have a soft dough. we're kneading.
4. We take our coarse dough that we oil and cover it with a clean cloth and let it rest for about half an hour.
5. Again, we take the dough into our famous table and divide it into equal peas.
6. We open each pea very thin with a roller.
7. We spread the dough into the dough, evenly gluing the mortar into the dough and slightly spaced.
8. We're heating up our non-stick pan, which we lightly lubricated. We put the cabbage in it and cook it until it turns six little fries.
9. We cook the lid closed in a low-temperature fire, leaving a slight gap. And when the edges are deep fried, we take them to our plate, double them, cover them with a clean cloth. Enjoy your meal.