Lahmacun

Introduce

Chef :

Daniel Lim

Lahmacun

If you ever been to Turkey, you will see eateries pulling stacks of these wonderful flatbreads outta their giant wood fire ovens. As I had mentioned earlier in my previous post, pls do not call this a pizza. You do not want angry Turkish people staring at you, this is lahmacun. Traditionally, minced lamb is used as the topping.

Ingredient

Red Onion Coarsely Chopped,

170 g

Cherry Tomatoes Quartered,

1 TBSP

Tomato Puree,

1 Handful

Fresh Parsley,

1 Handful

Fresh Mint,

1 TBSP

Sumac,

1/2 TSP

Smoked Paprika,

1/2 TSP

All Spice Powder,

1/2 TSP

Cumin Powder,

1/4 TSP

Cinnamon Powder,

Pinch

Sea Salt,

Pinch

White Pepper,

Pinch

Dried Mushroom Powder,

150 g

Ground Chicken Thigh,

Shallots Finely Sliced,

1 Handful

Fresh Parsley Coarsely Chopped,

1 Handful

Fresh Mint Coarsely Chopped,

Lahmacun Dough Balls,

Cooking instructions

* Step 1

Pls visit: https://www.fatdough.sg/post/lahmacun-pide for the dough balls.

* Step 2

Prepare the toppings.

* Step 3

You can use a meat grinder to grind your chicken thigh. You can also use the blender to grind your chicken thigh if you do not own a meat grinder. Grind the chicken thigh 1st, remove from blender, add in the rest of the ingredients, then the ground chicken thigh.*