Vegetarian Lahmacun

Name: Vegetarian Lahmacun
Cook time: 120 min
Total time: 120 min
Ingredients: 83g Flour; 43g Water; 1/6 packet of Dry Yeast; 2g Salt; 3ml Olive Oil; 13g Dough Portions, to be portioned into 80 g pieces; 2/3 Onion; 2/3 Red Pointed Peppers; 2/3 Green Pointed Pepper; 2/3 Tomato; 1/6 tbsp Tomato Paste; 3/4 sprig of Parsley; Some Salt, to taste; Some Pepper (Black), to taste; Some Smoked Paprika, to taste; Some Pul Biber, to taste; 1/6 tbsp Turkish Tomato Paste; 2/3 tbsp Olive Oil; Some Parsley; Some Mint; Some Sumac; Some Red Onion; Some Lemon Juice; Some Pomegranate Syrup; Some Chopped Tomatoes

This vegetarian lahmacun has a crisp, thin flatbread base topped with a deeply savory roasted vegetable paste. A fresh onion-herb salad with lemon and pomegranate syrup is added at the end for brightness and balance.

This vegetarian lahmacun has a crisp, thin flatbread base topped with a deeply savory roasted vegetable paste. A fresh onion-herb ... Show more

By Tim brot.mit.ei · Original recipe

Health Grade

B+ · Healthy

Time

2 hrs

Price

0,91 €

Calories

525 kcal

vegan

low calorie

low sugar

middle eastern

mediterranean

turkish

Method

Mix the dough

In a large bowl, combine the Flour, Dry Yeast, Water, Salt, and Olive Oil. Stir with your hand or a sturdy spoon until a shaggy dough comes together, then knead for about 8 to 10 minutes until it feels smooth, elastic, and only slightly tacky. If it is truly sticking all over your hands and the bowl, dust in just a little extra flour; keep the dough soft rather than dry.

Proof the dough

Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover it well and leave it in a warm, draft-free spot for about 1 hour, until doubled in size.

Portion and rest

Press the risen dough down gently to release the air, then divide it into dough portions of about 80 g each. Roll each piece into a smooth ball, cover them with a towel or lightly oiled wrap, and let them rest for 30 minutes so they relax and become easier to roll very thin.

Wash the produce

Rinse the Onions, Red Pointed Peppers, Green Pointed Peppers, Tomatoes, Parsley, Mint, and Red Onions under cool water. Pat everything dry well so you do not add extra water to the topping or salad.

Chop the vegetables

Peel and roughly chop the onions. Remove the stems and seeds from the red pointed peppers and green pointed peppers, then chop them into pieces. Core and chop the tomatoes, finely chop some parsley for the topping, and if your Chopped Tomatoes are not already small, give them a quick extra chop. Thinly slice the red onions for the salad, and finely chop a little more parsley and the mint.

Blend the topping

Add the chopped onions, red pointed peppers, green pointed peppers, tomatoes, chopped tomatoes, Tomato Paste, Turkish Tomato Paste, the parsley for the topping, more olive oil, Black Pepper, Smoked Paprika, Pul Biber, and salt to taste to a food processor or blender. Pulse until you have a coarse, spreadable mixture with some texture left; it should look finely minced, not completely smooth.

Drain the topping

Transfer the vegetable mixture to a fine sieve set over a bowl and let it drain for 5 to 10 minutes. Press very lightly if needed, but do not squeeze it dry; you want it moist enough to spread, just not watery.

Heat the oven

Place a sturdy baking tray upside down in the oven, or set in a pizza stone if you have one, and preheat the oven to its highest setting, ideally 250� C to 275� C. Let the tray or stone heat fully so the base starts cooking the moment the dough hits it.

Shape and bake

Lightly flour your work surface and roll each dough ball into a very thin, even round. Spread a thin layer of the drained vegetable topping all the way to the edges, keeping it even and not too thick. Carefully slide the topped dough onto the hot tray or stone and bake for 2 to 3 minutes, until the edges are browned and lightly crisp and the topping looks set. Repeat with the remaining rounds, baking in batches as needed.

Toss and serve

In a bowl, combine the sliced red onions with the chopped parsley and mint. Season with Sumac, Lemon Juice, and a little salt if needed, then toss well and finish with a drizzle of Pomegranate Syrup. Serve the lahmacun hot, spoon some onion-herb salad over each one, roll them up, and eat right away.