Vegetarian Lahmacun is a delightful Turkish pizza snack topped with a flavorful mixture of vegetables and cheese. This recipe offers a meatless twist on the traditional Lahmacun, making it perfect for vegetarians or anyone looking to enjoy a delicious Turkish treat.
Ingredients: 2 cups all-purpose flour. 1 teaspoon salt. 1 teaspoon sugar. 1 packet 2 1/4 tsp active dry yeast. 3/4 cup warm water. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, finely chopped. 1 green bell pepper, finely chopped. 1 tomato, finely chopped. 1/2 cup finely chopped parsley. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon red pepper flakes adjust to taste. Salt and black pepper to taste. 2 tablespoons tomato paste. 2 tablespoons olive oil for sauce. 1/4 cup crumbled feta cheese. 1/4 cup shredded mozzarella cheese. 1/4 cup chopped black olives. 1/4 cup chopped green olives. Fresh lemon wedges for serving.
Instructions: Put the all-purpose flour, salt, and sugar in a bowl and mix them together. Warm water and active dry yeast should be mixed in a different bowl. Wait five minutes and stir it until it foams up. Mixed yeast and olive oil should be added to the dry ingredients. Mix until you get a dough. For about 5 minutes, knead the dough on a floured surface until it's smooth and springy. To make the dough double in size, put it in a bowl that has been greased and cover it with a damp cloth. Let it rise for an hour. Make the vegetable topping while the dough rises. In a skillet, heat the olive oil. Add the onions and garlic, and cook them until the onions are clear. To this mix you should add chopped tomato, parsley, ground cumin, paprika, red pepper flakes, salt, and black pepper. It's done when the vegetables are soft and the mixture smells good. Take it off the heat and let it cool down. Warm up your oven to 475F 245C and put a pizza stone or an upside-down baking sheet inside to heat up. Split the dough that has risen into 6 equal pieces. On a floured surface, roll out each piece into a thin, round circle. Sprinkle a little tomato paste over each circle of dough that you've put on a piece of parchment paper. Place an equal amount of the vegetable topping on top of the tomato paste on each dough circle. Add feta cheese crumbles, mozzarella cheese shreds, and chopped olives on top of the toppings. Place the parchment papers with the lahmacun on top on a pizza stone or baking sheet that has already been heated. Put it in the oven for 8 to 10 minutes, or until the edges turn golden and the toppings are cooked and a little crispy. Take the lahmacun out of the oven, squeeze some fresh lemon juice over it, and serve right away.
Prep Time: 30 minutes
Cook Time: 10 minutes
sekinan essay