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Homemade Turkish Lahmacun
Unknown · thespruceeats.com · 2014 · Original
lahmacun (asserted)
Baker's percentages
Flour
250g
Water
237g
Hydration
94.8%
Salt
6.0%
Yeast
1.20%
Oil
5.4%
Sauce
15g
Cheese
—
Dough weight
519g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourall-purpose flour2 cup · 250g
- yeastinstant dry yeast1 tsp · 3g
- saltsalt1.5 tsp · 9g
- waterwater1 cup · 237g
- oilolive oil1 tbsp · 13.6g
- sauce tomato2 ripe tomatoes2 each · 0g
- sauce tomatotomato paste1 tbsp · 15.3g
- saltsalt1 tsp · 6g
Toppings (11)
- over cheeseground beef350g
- over cheese1 yellow onion
- over cheese3 to 4 cloves garlic
- over cheeseItalian parsley leaves24g
- over cheesereen bell pepper
- over cheesered pepper paste12.5g
- over cheesepaprika4.2g
- over cheesehot red pepper flakes4.2g
- over cheeseground cumin4.2g
- over cheeseblack pepper2.1g
- post bakeGarnish: lemon wedges and sprigs of Italian parsley mixed with sliced red onion and sumac