Hi everyone! Today I would like to cook you something
which is like this thin meat which is very juicy and very tasty
and it lies on the bread which is crunchy and bendy at the same time
and they together married it to be this very beautiful recipe called 'Lahmacun'.
In turkey it's the number one street food
and the takeaway. 'Lahmi' and 'Acun'. Lahmi means meat, acun is some kind of dough.
It is a recipe of all these grounds from
Armenia to Syria, Iraq even goes to Pakistan a version
of it to India as well but this is the recipe of these geographies
and that's the important thing and it gets slightly different
when you go around but today i'm going to make the turkish version this is a
recipe that is cooked usually outside. In the big ovens and i'm probably one of
the first people who have done it on television
and such an easy way that everyone can make it and i'm going to give you such
Refika tricks that you get that taste that you get
outside in the wood oven in the conditions of your house.
Hope you'll enjoy it this recipe is something
you should definitely try before you die. I can say that.
This is like an introduction to Lahmacun so i'm going to make a dough
but at the same time for the people say it's impossible for me to make a dough
so, give me an easier version i'm going to
give you a two minute easy version of it as well.
I have here a hundred grams of flour i'm going to
add half a teaspoon of yeast a pinch of sugar for the yeast to eat
when they first wake up and 60 milliliters of
one-fourth of a glass of water now i'm going to mix this with
also half a teaspoon of salt. First I mix this with the spatula
it could be a wooden spoon as well so that everything goes together then
i'm going to mix it with my hands. We have to
knit the dough so that the yeast wakes up and
as you can see the dough is not smooth but
as i do this like for two minutes, it's going to get that way.
And now as you can see the dough is almost not sticky
and it's much smoother so i make it a round
thing like this and put a damp cloth which is like a little wet and let it
rest and beneath it it's going to be a wood
surface so it doesn't catch cold so i'm going to use 200 grams of minced
meat. This is beef and lamb mixed but i know
we have a lot of great flowers from India if you
don't want to use beef, you can use all lamb if you don't have
access to lamb and you just have beef you can add a bit
of like a small half a teaspoon of butter to this
mixture so that always the lamb is more fatty
than the beef. So we can increase the taste that way.
You can even use chicken because this is more expensive etc. and if you use chicken
add a bit more herbs and if you have
cumin a bit of pepper and tomato paste this will give
the chicken's meatiness more. And if you have the skins add the skins.
So basically that's it. Now i'm going to add a lot of onions
we had this discussion about like i said probably turkey is one of the places
which use a lot of onions and lots of people from india said 'No you're not!, we are!'.
I want to send a big kiss to all of you and hope after this covid thing is over
i want to come to india and spend time with you guys a lot
and learn different techniques because from indian cuisine
i have a thousand things to learn and thousand things to be inspired from.
So to this 200 grams i'm going to add one and a half
onions i'm going to grate it actually it's
easier when you grate it, you still have a bit of small chunks of
onions and then the water as well. The water breaks down the meat so it
becomes softer and etc. This is not necessary one what i'm going
to do is i'm going to use this baby, this is Sucuk but you can use any kind of
cured meat about 50 grams what is cured meat in some of the comments i've seen
people didn't get what cured meat cured meat is a meat that is gone through a
process sometimes with spices it sometimes rests
in salt and it ages in a way but when it ages the
flavors increase. Umami gets increased which is like the
fifth taste and also another thing it's fermented.
When you go to a lahmacuh place there is a bucket
of the filling it just sits near the oven for one hour to our three hours the
onions and everything inside gets fermented and it's one of the
things which gives the lahmacun its flavor so when you try to
make the best lahmacun at home you cannot because if you
put all the ingredients the way they are you cannot get that taste the reason is
for it to sit in that warm conditions for a while
in big chunks. It's magic actually magical fermentation.
To get that i want to use sujuk but you can use chorizo
what? Even prosciutto, if you have. i want to break down so i'm going to add
the rest of the onions. You can see now these sujuks are in this shape.
For it to act like a knife i'm going to just do this
Here you have inside.
And to this, I'll also add two cloves of garlic.
And the onions increase the bereket of the dish.
It was small sujuk and now how big it is.
A teaspoon of salt, a teaspoon of black pepper
and if you have red pepper and if you like it hot
you can add it to your taste. Yağız made these. These are tomato sauces.
I'm going to have with the ones that i make eight tablespoons but if you have
the ready-made ones they are more dense usually you can have six
tablespoon of tomato puree or you can use even pasata.
Yes thank you very much
you can use like one big fresh tomato grated and add for the
redness for the color teaspoon of tomato paste if you don't
have red flak pepper some people i know have something
similar to isot. This is isot this is like the smoked red black pepper
you can use smoked pepper or paprika all good or you
can even use fresh red peppers mix it well i'm going
to have also some parsley. 10 12 sprigs of parsley would do then we
finely chop the parsleys and then all in as you can see it
depends for example yesterday i was making Lahmacun probably
it was because of the onions it was more watery and it has to
be a little watery so i'm going to add around two
tablespoons of water this has to be soft like this
This sound yeah? you are right.
Done! As you can see from 200 grams of meat
huge. If everyone eats one this will feed 10 people i don't do this always but if
you feel the meat is a bit chunky i add a
teaspoon of yogurt and yogurt acts like the onion the acid
it also helps breaking down the meats so that it can be easily distributed.
This is done in Antep actually, were they doing it in Diyarbakır too?
wow this is done. So the meat is ready my dough hasn't risen a lot it shouldn't
because it's just small yeast it's just for the taste not for it to rise.
From this dough we're going to make around three small Lahmacuns.
Yes but what happens, especially in the mince meat when it's raw if you freeze it it's already
like broken down into small chunks, as the water expands it also breaks some
more of the cells so the meat loses its total juiciness
and the juice goes away the meat becomes drier.
By the way if you don't have sujuk you can still make this just
grate the onions instead of grating it together with sujuk. To make it round
i am pushing with my fingers this to the middle
as you can see from the bottom squeeze it like this and then
not tapping the top but the side make it round.
So why do we make it round when we're opening for it to be
more rounded i put some flour on top of the beze
and also to my rolling pin you can always use a bottle to do that
open it softly.
i had this wish that one day a french guy for no absolute reason
cooks to his lover husband wife a turkish
lahmacun, my mission will be completed.
The best version i've had was in Diyarbakır. I fell in love with the guy and the lahmacun
Now finally i want it to be less floury because its going to
decrease the flavor. As you can see it's really really thin here.
if you cannot make it this thin you can just like do this really fast as well
and let's say if you have a crack here i have small one what you can do
is take a pinch and then close it with your fingers now you're kind of free
you need something like this i have dusted it with a bit of flour
and before you put the meat inside you have to make sure that everything is
ready in my oven top and bottom is on it's
in maximum degrees and we have also the cooking
stones at the bottom. The oven should be ready once you want to
make lahmacun. Now i distribute if this stays
too long the water is going to wet too much of the
thin dough and it will stick to the board. So after now we have to be fast
just leave a centimeter at the edges the edges will be very
tasty hold on now leave a finger for it to be not
dirty to open the oven and then let the lahmacun slides. When the first one is cooking
i'm going to show you the easy way without the dough
here i have ready-made lahvash actually this is
probably adapted from ready-made tortillas. So you can use tortillas for
this. Add it to a non-stick pan which is
working on the high heat heat it for a minute or something
then add the lavash on top and while it's starting to cook
add some meat mixture i want to show pictures of
me 10 years ago 11 actually when i was first analyzing how to make lahmacun
in its original place and how thin i was and etc. etc.
Now it's already started to smell great and the difference of this because the
dough is cooked in this case i'm going to cook the
bottom on the pan now it's as you can see changing color i
want a little bit of brownness at the bottom for the
crunchiness and bendiness at the same time.
I'm going to turn it off because it's going to continue a bit more in cooking
and i'm going to add this pan as close to the top
as possible. The bottom is ready, in how many minutes? two minutes.
This is is the bottom. yeah as you can see it's see-through
This is the top.
It's crunchy and bendy at the same time that's the thing and if you can eat this just
plain like this, put just some lemon
Just bend it like this.
Always so good.
we got the crunchy part the bottom part. As we have eaten the crunchiness it will
be rude to give other people the middle so we should eat it, yeah
Other than my hometown, I'm from Diyarbakır
it's really hard to find crunchy lahmacun in here
even in İstanbul. So, I'm happy.
First you can put some parsley.
and some onions with sumac and parsley and last but not least
lemon and then you can roll it.
Oh it's more crunchy
this got too dry guys
Oh my god today is my lucky day
give the middle to you then Yağız.
I think the video is over now.
Guys you know what to do please subscribe please leave comments why
you like this video and from one of those people Burak is going to choose
someone and make a set we can send one person
wherever he is this one the stone in the bottom of the
oven and the rolling pin yes we have a lahmacun set now.
yes we have a lahmacun set yes. now i wanted to make a small wrap up
this is the one from the dough the bottoms are really different
because the yeast works and have these small bubbles and
the crunchiness and the softness to go together in this
it's more flat and of course the bread is a bit sugary
now when it's still hot you can bend it but as it goes drier
like this one the bending becomes a little harder
but it is quite tasty and because it's so easy to make
i will even keep it in my mind so from the 200 grams of
mince meat we had three handmades and five lavash made lahmajuns
so that's it. Bye.
you