* Exported from MasterCook *
Turkish Chicken and Pistachio Pizza - Lahmacun
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fowl LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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7 ounces boned skinned chicken thighs -- ground
1 large shallot -- finely diced
1 garlic clove -- finely diced
1 tablespoon turkish poultry spice mix
2 tablespoons chopped Russian tarragon
sea salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 quantity Turkish Pizza Dough
olive oil
1/4 cup unsalted shelled pistachios -- roughly chopped
1/4 cup finely grated parmesan cheese
Place the ground chicken on a large chopping board and put the shallot, garlic, spice mix and tarragon on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt and pepper and use your hands to mix in the extra-virgin olive oil.
Preheat the oven to 425F. Knock back the dough, then put it onto a lightly floured work surface. Divide the dough into 10 portions. Roll each portion into a round 6-inches in diameter. Brush lightly with oil and spread with topping. Mix the chopped pistachios with the parmesan and scatter on top. Bake for 6 to 8 minutes (a convection oven may take as little as 4-5 minutes) and serve piping hot.
Makes 10 6-inch pizzas.
Turkish Pizza Dough
1 tablespoon dried yeast
1/4 teaspoon sugar
2 tablespoons warm water
5 ounces Greek-style yogurt
1/4 cup extra-virgin olive oil
10 ounces bread flour
1/2 teaspoon sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yogurt and extra-virgin olive oil.
Sift the flour and salt into a large bowl. Make a well in the center and add the yeast and yogurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to an electric mixer fitted with a dough hook and knead on a low speed for 10-15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl, the cover with a damp tea towel and leave to rest at room temperature for 2 hours or until doubled in size.
Preheat the oven to 425F. Knock back the dough, then put it onto a lightly floured work surface. Divide the dough into 10 portions. Roll each portion into a round, 6-inches in diameter. Brush lightly with oil and spread with your choice of topping. Bake for 6 - 8 minutes (a convection oven may take as little as 4-5 minutes) and serve piping hot.
Makes 10 small crusts.
Per Serving (excluding unknown items): 170 Calories; 6g Fat (32.0% calories from fat); 6g Protein; 23g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 117mg Sodium. Exchanges: 1 1/2 Grain(Starch)
Turkish Poultry Spice Mix
1/3 cup ground allspice
2 tablespoons ground cinnamon
2 teaspoons hot paprika
2 teaspoons ground sumac
1 teaspoon freshly ground black pepper
Mix the spices thoroughly and store in a jar for up to 3 months.
Makes 2 ounces (8 generous one-tablespoon servings)
Per Serving (excluding unknown items): 17 Calories; 1g Fat (19.3% calories from fat); trace Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch)
Cuisine:
"Turkish"
Source:
"Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
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Per Serving (excluding unknown items): 240 Calories; 11g Fat (46.4% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 2592 0 0 0 1484 0 0 0 0 0 901139 0
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