Hello everyone !! =

I ordered from a Turkish restaurant and I want to show you and recommend you this kind of food

![lahmacun-2.jpg](https://cdn.steemitimages.com/DQmSfwAxuRGFkAeRTdTnVnL7xPohoh7Rss1igW4Kik4CZn3/lahmacun-2.jpg) This type of food is called LAHMACUN It's a light, satiated food ![51616480_387003681876243_8170371864057610240_n.jpg](https://cdn.steemitimages.com/DQmTuikeBs8G2FrqkQTVoLrrpoKkMsQ8chog7quWQrqAN9H/51616480_387003681876243_8170371864057610240_n.jpg) ![52546670_1183049868540172_3159607281306304512_n.jpg](https://cdn.steemitimages.com/DQmS4pWM1EU7BXWz9CjojUjvitSQe7Np7otT2uZMfLb5cbz/52546670_1183049868540172_3159607281306304512_n.jpg) What is Lahmacun = *Lahmacun or Lahmajoun or Lahma bi-'ajin (Arabic: لحم بعجين‎; "meat with dough", Turkish: lahmacun, Armenian: լահմաջու),also known as Armenian Pizza, Turkish pizza, Lebanese pizza, or Syrian pizza is a round, thin piece of dough topped with minced meat (most commonly beef or lamb) minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant.Though it somewhat resembles pizza, it has only in modern times been called by that name, and it is of Middle Eastern rather than European origin. Furthermore, unlike pizza, lahmajoun traditionally does not contain cheese.* The History of Lahmacun = *Flatbreads in the Middle East have been cooked in tandoors and on metal frying pans such as the tava, for thousands of years. They have been used to wrap meat and other foods for convenience and portability. However, it was not until the wider adoption in medieval times of the large stone oven, that flatbreads stuffed or topped with meat or other foods were baked together, cooking the bread and the topping at the same time. A variety of such dishes, such as sfiha and manakish, became popular in countries formerly parts of the Ottoman Empire, especially Turkey, Armenia, Syria, Lebanon, and Iraq. A thin flatbread, topped with spiced ground meat, became known as laham b'ajin (meat with dough), shortened to lahmajin and similar names. Lahmajoun was popular in the eastern regions of Turkey, and after 1960 it spread all over the country **Find more on wikipedia** https://en.wikipedia.org/wiki/Lahmajoun Ingredients = --- • 1 x 7 g yeast sachet •1 egg • 80 ml (⅓ cup) olive oil • 300 g (2 cups) plain flour, sifted, plus extra, to dust • 1 tsp caster sugar Spicy lamb topping • 60 ml (¼ cup) olive oil • 6 garlic cloves, chopped • 6 truss tomatoes, chopped • 2 tbsp tomato paste • 3 tsp sumac • 1 tsp paprika • 1 tsp dried chilli flakes • 400 g minced lamb • 70 g (¼ cup) tahini • ½ lemon, juiced • 50 g (⅓ cup) pine nuts, toasted • 2 tbsp chopped flat-leaf parsley Instructions = --- *Standing time 2 hrs 10 mins* *Cooling time 30 mins* Dissolve yeast in 80 ml warm water in a bowl. Stand in a warm, draught-free place for 10 minutes or until mixture bubbles. Whisk egg and olive oil in a small bowl. Place flour, sugar and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Make a well in centre and add egg and yeast mixtures. Knead on low speed until a dough forms, then knead for 6 minutes or until smooth and elastic. Cover with a damp tea towel and set aside in a warm, draught-free place for 1 hour or until dough doubles in size. Turn out dough onto a lightly floured work surface, divide into 4 equal balls and roll out to form 22 cm ovals. Place on 4 trays lined with baking paper, cover with damp tea towels and set aside for 1 hour or until slightly risen. Preheat oven to 200°C. Meanwhile, to make the topping, heat 2 tbsp oil in a frying pan over medium heat. Add garlic and cook, stirring, for 2 minutes or until fragrant. Add tomatoes and cook, pressing down on tomatoes, for 15 minutes or until liquid is slightly reduced. Add tomato paste, sumac, paprika and chilli, and season with salt and pepper. Stir for 1 minute, then remove from heat and set aside to cool. Combine with minced lamb and season with salt and pepper. Brush dough rounds with remaining 1 tbsp oil, then spread over lamb topping. Working in batches, if necessary, bake pizzas for 20 minutes or until golden and crisp. Whisk tahini and lemon juice in a bowl to combine, and season. Drizzle pizzas with tahini mixture, then scatter with pine nuts and parsley. Serve immediately. This is the recipe I hope you try and enjoy it ! ![51672259_966630376869856_1548123478694035456_n.jpg](https://cdn.steemitimages.com/DQmYM6cqEN4oEDZwMU6A22ZUxyWVj1KisrsuTvwjrLYiYif/51672259_966630376869856_1548123478694035456_n.jpg) ![giphy.gif](https://cdn.steemitimages.com/DQmaaWqFhtzwygXf9bdEJNn4MctKH9haKxNH78aXXJL3khM/giphy.gif) ![FELY STEEMIT.jpg](https://cdn.steemitimages.com/DQmb2Bf8u99mVVuyCw9j4KdsHzP2dECBRzCvGbez9soVMg8/FELY%20STEEMIT.jpg) ![Trofee.jpg](https://cdn.steemitimages.com/DQma7CS6Qx4P8gAERqDAtyJV46MeoU1ZofThSZJcngfU3hp/Trofee.jpg)