Cheese Lahmacun
Here’s another unique recipe…
For 2 servings (6–8 small lahmacuns):
200 g local goat cheese (you can also use white cheese or Ezine cheese; their stronger flavour means you may need less. Taste before adjusting)
3 medium/large tomatoes
Parsley
1 tsp each of isot (Urfa pepper), red chilli powder, cumin, black pepper (add salt if the cheese isn’t very salty)
Tomato Mezze:
2 medium tomatoes
Roasted hot or Kapya peppers
Sweet or hot pepper paste
Olive oil
Dough:
250 g rye or wheat flour
125 ml water
1 tsp salt
LAHMACUN PREPARATION
Boil tomatoes for 5 minutes, scoring them lightly first to ease peeling. Strain the blended tomato through a sieve. Combine finely chopped parsley, grated cheese, tomato, spices and olive oil. Let the mixture rest in the fridge for half an hour.
TOMATO MEZZE PREPARATION
Sauté peeled and diced tomatoes in a dry pan until they release and absorb their juices. Meanwhile roast peppers under the top oven grill, peel them, and add to the tomato pan. Once cooked, remove from heat, add pepper paste and olive oil, mash the tomatoes and mix well.
DOUGH PREPARATION
Mix all ingredients and knead until you get a medium-soft, non-sticky dough, adjusting with flour or water if needed. Divide into small balls (~25–30 g each). Roll out as thinly as possible and cook in a hot pan for 30 seconds. Use as a thin flatbread or top with the cheese mixture as lahmacun.
COOKING THE LAHMACUN
Heat pan over medium-high. Cook with cheese mixture until bubble formation and dough firms slightly—about 3–5 minutes.
Enjoy!
Ah.
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