Antep Style Lahmacun (Garlic Only, No Onions)
Ingredients (makes ~8 lahmacuns):
For the dough:
• 500g all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 300ml warm water (adjust as needed)
For the topping:
• 300g minced lamb or beef (or mix)
• 1 whole head of garlic (peeled and finely minced or crushed)
• 1 large tomato (grated)
• 2 tbsp pepper paste (preferably Turkish “biber salçası”)
• 1 tbsp tomato paste
• 1 small handful parsley (finely chopped)
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
Instructions:
1. Make the Dough:
In a large bowl, mix flour, yeast, sugar, and salt. Add olive oil and warm water gradually. Knead until soft and elastic (about 8–10 mins). Cover and let rise for 1 hour.
2. Prepare the Topping:
In a mixing bowl, combine the minced meat, crushed garlic, grated tomato, pepper paste, tomato paste, parsley, and spices. Mix well until fully combined. Let it sit in the fridge while dough rises.
3. Shape and Top:
Divide dough into 8 equal balls. Roll each into a thin round (as thin as possible). Spread a thin layer of topping over each one using the back of a spoon.
4. Cook:
Preheat a large non-stick pan or oven to 250°C (480°F).
Pan Method: Cook each lahmacun on medium-high heat for 3–4 minutes covered, until the base is cooked and topping is browned.
Oven Method: Bake on a tray or pizza stone for 6–8 minutes until edges are crispy.
5. Serve Hot:
Squeeze fresh lemon on top, add parsley or salad, roll it up and enjoy!
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