{"id":14294,"date":"2018-01-10T09:44:44","date_gmt":"2018-01-10T08:44:44","guid":{"rendered":"https:\/\/bake-street.com\/?p=14294"},"modified":"2026-04-08T12:29:53","modified_gmt":"2026-04-08T10:29:53","slug":"lahmacun-flatbread-stuffed","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/lahmacun-flatbread-stuffed\/","title":{"rendered":"Lahmacun, flatbread stuffed"},"content":{"rendered":"

On weekends, at home, we love to enjoy more informal dinners (such as pizzas, bao, hamburgers, cocas, focaccias…) and prepare them all together in the kitchen. Everyone takes care of one thing, I always have to stretch and\/or prepare the doughs, while they take care of filling and dressing. Wow, what a great part mine! This Christmas I prepared Lahmacun<\/strong> for the first time and we were in love.<\/p>\n

My God, what an extraordinary taste! Not to mention how simple they are to prepare. Today I’m going to leave you with a fantastic option to solve for weekend dinners or even, being foresightful and having the dough in the fridge, leaving an unforeseen or preparing a dinner in a few minutes. Eleven to be exact. We almost beat instant noodles!<\/p>\n

<\/p>\n

What is lahmacun?<\/h5>\n

Or lehmeyun<\/strong><\/em> is a typical elaboration of Middle Eastern, Turkish and Armenian gastronomy<\/strong>. It is a flatbread, very thin, covered with a mixture of minced meat, vegetables (which can vary depending on the area) and spices. It is baked and consumed immediately, making it perfect for serving as an entr\u00e9e in a restaurant or enjoying it as “street food”.<\/p>\n

The name comes from the word lahm ala ajeen<\/strong> <\/em>which means “meat with dough<\/strong>“. It can also be found under the name “Turkish pizza”, but the ideal is not to confuse concepts. Along with the wide variety of ingredients that can be made, three that are never missing are lemon, fresh parsley and sumac<\/strong>.<\/p>\n

And what is sumac?<\/h5>\n

It is a very aromatic and slightly citric spice<\/strong> from red fruits that sprout in some shrubs of the genus Rhus<\/em>. I say some because there are other types of Rhus shrubs that are poisonous like poison oak, ivy or sumac. They can be differentiated from non-toxic by the color of its fruit, this is white.<\/p>\n

To obtain the sumac, let the fruit dry and spray it to obtain a reddish purple powder. Sumac is widely used in Middle Eastern cuisine, whether it is sweet or even salads\/vegetables or meats.<\/p>\n

 <\/p>\n

\"Lahmacun\" <\/picture><\/div>\n
How to enjoy this wonderful recipe?<\/h5>\n

To tell you the truth, he doesn’t need anything to tear us away at the first bite. Without forgetting the above-mentioned ones, lemon, parsley and sumac. But I recommend that to give it a fresh and spicy point<\/strong>, serve them with a purple onion salad<\/strong> seasoned with lots of fresh parsley and cilantro (this last optional, but I can’t live without it). Glorious is a word that I am too small to define the union of all these elements… Really, once again I have asked myself why? why have I been without eating this for so long?<\/p>\n

If somehow I consider in my life that I am wasting my time, in addition to the inevitable, it is not having tasted certain dishes before. What a rage not having time to do everything you want. Of course, I do my best to make the most of it.<\/p>\n

Where did I get this recipe?<\/h5>\n

The truth is, I searched for a lot of recipes before I made it at home. I found some with yeast, others without yeast, doughs made with different ingredients, fillings varied… And at the end I chose the one that, in my humble opinion, was the most successful and delicious. I found it on a German blog,\u00a0KochDichT\u00fcrkisch<\/a>.\u00a0They kept the traditional and classical line, which I liked very much, and I was guided by their recipe changing some of the other nonsense. An exceptional result \ud83d\ude00<\/p>\n

\"Lahmacun\" <\/picture><\/div>\n","protected":false},"excerpt":{"rendered":"

On weekends, at home, we love to enjoy more informal dinners (such as pizzas, bao, hamburgers, cocas, focaccias…) and prepare them all together in the kitchen. Everyone takes care of one thing, I always have to stretch and\/or prepare the doughs, while they take care of filling and dressing. Wow, what a great part mine! […]<\/p>\n","protected":false},"author":2,"featured_media":14285,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[578,808,642],"tags":[437,873,257,855,494,573,854],"class_list":["post-14294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-recipe","category-vegetables-others","tag-cilantro","tag-hot-paprika","tag-oregano","tag-parsley","tag-sumac","tag-thyme","tag-veal-shank"],"yoast_head":"\nLahmacun, flatbread stuffed - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Lahmacun, very thin flatbread covered with a mixture of vegetables, spices and meat. 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