* Exported from MasterCook *
Turkish Lamb and Smoky Chile Pizza - Lahmacun
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
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2 long red chile pepper
7 ounces ground lamb -- not too lean
1 small red onion -- finely diced
1 vine-ripened tomatoes -- seeded and finely diced
1/4 cup chopped flat-leaf parsley leaves
1/2 teaspoon smoky paprika
1 teaspoon extra-virgin olive oil
sea salt
freshly ground black pepper
1 quantity Turkish Pizza Dough
Roast the chiles over the naked flame of your stove, or under a broiler, until charred, tehn slip into a plastic bag to cool. When cool enough to handle, peel away the blackened skin. Place the ground lamb on a large chopping board and put the chiles, onion, tomato, parsley, paprika and extra-virgin olive oil 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.
Preheat the oven to 425F. Knock back the dough, then put it onto a lightly floured work surface. Diveide the dough into 10 portions. Roll each into a round, 6-inches in diameter. 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.
A Turkish-style pizza topped with lamb is quite traditional - this is called 'lahmacun'. Try to find lamb that is not too fatty, but not too lean either. In Turkey the lamb is finely chopped by hand with onion, tomato and parsley. Sometimes garlic and red pepper flakes will be included in the mix, sometimes a teaspoon of pomegranate molasses. You can also serve lahmacun with a big dollop of yogurt on top, sprinkling of extra chile flakes and a squeeze of fresh lemon. Chilled ayran - a yogurt drink - is the usual accompaniment for this snack in Turkey.
ChupaNote: See the pizza dough recipe below for the nutritional value for the crusts per pizza.
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)
Cuisine:
"Turkish"
Source:
"Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"10 6-inch pizzas"
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Per Serving (excluding unknown items): 244 Calories; 11g Fat (44.8% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 132mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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