Lahmacun with vegetables and yoghurt dip recipe
Lahmacun with Vegetables and Yoghurt Dip recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
For the dough:
|150 ml||lukewarm water|
|For the topping:|
|1 small||chili, seeded and sliced|
|3 clove(s)||garlic, minced|
|1 large can(s)||tomatoes, chopped|
|oregano and basil|
|salt and freshly ground black pepper|
|2 tbsp||tomato puree|
|50 g||mixed pizza herbs|
|125 g||minced meat, beef or lamb|
|some||paprika powder and cumin|
|For the salad and the dip:|
|1||cucumber, peeled and grated|
|1 tbsp||lemon juice|
|½ head(s)||lettuce, sliced|
|½ head(s)||white cabbage, thinly sliced|
|100 ml||vegetable stock|
|3 tbsp||apple vinegar|
In a saucepan, combine the oil, vinegar and the stock. Bring to a boil. Add the cabbage and season with salt and pepper. Remove from the heat, set aside and allow to cool.
In a bowl, combine the flour and the salt. Form a well in the middle of the flour and crumble in the yeast. Pour over the warm water, stir a little, cover and allow to rise for 15 minutes. Mix together and knead until the dough is smooth and pliable. Cover and allow to rise at a warm place for 30 minutes.
Preheat the oven to 220°C.
Mix together the mince, onion, 2 garlic cloves, canned tomatoes, tomato purée, chili and pizza herbs. Season with oregano, basil, sugar, salt, pepper, paprika powder and cumin.
Divide the dough in two portions and roll out thinly on 2 lined baking trays. Spread with the mince mixture and bake for 10 minutes.
In a bowl, mix together half of the grated cucumber, lemon juice, the remaining garlic and the yoghurt. Season to taste with salt and pepper. In a separate bowl, mix together the remaining cucumber, the fresh tomatoes and the lettuce. Season with salt and pepper.
Top the baked lahmacun with cabbage, tomato and cucumber salad and yoghurt dip and serve immediately.
ca. 30 min
ca. 15 min
ca. 45 min
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