Directions for the dough: Put water, milk and olive oil into a deep bowl. Add the fresh yeast into the bowl. Blend by your hand. Then, break an egg onto the mixture. Add granulated sugar, salt and flour little by little. Knead the dough until smooth. The dough should be soft as your ear lobes. Add flour or water as needed. Cover with damp cloth and let rise for about 60 mins until doubled in size. (leave it to rise in a warm place.)
Directions for the topping: Put minced meat into a deep bowl. Add grated onions and tomatoes. Then, put finely chopped parsley and sprinkle with salt and pepper. Mix well with spoon. If the mixture is a solid consistency, add water or olive oil.
Then, sprinkle flour onto kitchen counter. Put the dough onto the counter. Cut it into pieces smaller than a tennis ball but larger that a golf ball. You should have about 20 pieces. Roll out the dough as flat circle or an oval to about 5-6 mm thick.
Lubricate the into a large baking sheet. Place 2-3 doughs into baking sheet. Put minced meat mixture onto the doughs. Spread with your hands. Bake in the preheated 170-180 degree oven.
Take the lahmacuns baked. Put onions, some parsley, sliced tomatoes and lemon juice onto the lahmacun. Make rolls and serve hot.
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