Lahmacun (Turkish pizza
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
for 2 large or 4 small pizzas
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Wood-fired grill, pizza stone
Ingredients
For the yeast dough:
• 500 g wheat flour type 405
• 300 ml water, lukewarm
• 1-2 tsp salt
• approx. 10 g fresh yeast
• 2 tablespoons olive oil
For the Lahmacun:
• Yeast dough see recipe on the right
• 2 tablespoons olive oil
• 300 g minced beef or lamb
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 tbsp tomato paste
• Feta cheese
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt and pepper
• Oil
• 1 red onion, cut into thin rings
cut
• Spring onion, in strips
cut
• Lemon wedges for serving
• Lemon juice as desired
More pizza recipes can be found in FIRE&FOOD 02/22!
Spices available in the shop!
preparation
➊ For the dough, dissolve the yeast in lukewarm water. Then add flour, salt and olive oil and pour into a dough mixer. Then knead the ingredients for 15 minutes to form an elastic, homogeneous dough. You can of course also do this by hand.
After kneading, cover the dough with a damp cloth and leave it to rest until it has doubled in size. The dough can also be kept in the fridge overnight if you don't plan on using it until the next day. For four smaller pizzas, divide the dough into four pieces, or for two larger pizzas, divide it into two pieces. Then let it rise again and the dough is ready to use.
➋ Heat the oil in a cast iron pan on the side burner of the gas grill. Sauté the onions and garlic over medium heat until translucent. Add the ground meat, coriander and cumin and fry while stirring. Season with salt and pepper. Remove the pan from the side burner and allow to cool.
➌ Preheat a pizza stone in a closed grill. Roll out the prepared dough into a round plate about 5 mm thick. Line a pizza tray with baking paper and place the dough on top. Spread tomato paste on top and then spread the minced meat mixture on top. Crumble the feta cheese and sprinkle on top.
➍ Finally, add a little olive oil and bake on the pizza stone at around 250 °C until the edges are crispy. Take the lahmacun out of the grill and immediately drizzle with a little lemon juice. Finally, serve with the lemon wedges, spring onions and onion rings.
Recipe by Marion Fetscher
Marion Fetscher is a passionate griller and, together with her husband Elmar Fetscher, founded Europe's largest BBQ magazine FIRE&FOOD in 2002. She loves vegetarian dishes and especially creative recipe ideas from the plancha and the fire plate, such as those from OFYR and the Black Forest stove.
Recipe from FIRE&FOOD issue 02/2022
