Comments on: Lahmacun http://www.giverecipe.com/lahmacun.html It gives recipes from Turkish cuisine with their photographs Sat, 11 Feb 2012 17:30:45 +0000 hourly 1 http://wordpress.org/?v= By: pinar http://www.giverecipe.com/lahmacun.html#comment-13032 pinar Wed, 01 Feb 2012 21:24:27 +0000 http://www.giverecipe.com/?p=1077#comment-13032 If you do not have time or have trouble with the dough try to make the lahmacun with tortillas and findik lahmacun with pita bread! It works :) If you do not have time or have trouble with the dough try to make the lahmacun with tortillas and findik lahmacun with pita bread! It works :)

]]> By: Zerrin http://www.giverecipe.com/lahmacun.html#comment-12886 Zerrin Fri, 16 Dec 2011 18:39:08 +0000 http://www.giverecipe.com/?p=1077#comment-12886 So sorry to hear that! Well, you are right, I should have given how many it made. Mine was about 30 too and I used two oven trays for that. I used about less than 1/4 tsp salt. My regular pepper paste is salty itself, so it was enough for me. Dry yeast here is sold in 5-gram packages, that's why I used that measurement. And it makes about 1tbsp. Well, 10-minute cooking at 200C is just fine with my oven, but it might change for different type of ovens. It becomes crispy and not foldable if you overcook it. If you happen to visit Tarsus one day, I'm sure you and your cute daughter will love the local food there. And don't forget to buy some pepper paste from its local bazaar made by local people. Pepper paste at supermarkets is not even close to this local one! Maybe your daughter's grandma also makes it there, it is so common for Tarsus people to make their own pepper paste in summer. I'm really sorry that this recipe didn't work for you! So sorry to hear that! Well, you are right, I should have given how many it made. Mine was about 30 too and I used two oven trays for that. I used about less than 1/4 tsp salt. My regular pepper paste is salty itself, so it was enough for me. Dry yeast here is sold in 5-gram packages, that’s why I used that measurement. And it makes about 1tbsp. Well, 10-minute cooking at 200C is just fine with my oven, but it might change for different type of ovens. It becomes crispy and not foldable if you overcook it. If you happen to visit Tarsus one day, I’m sure you and your cute daughter will love the local food there. And don’t forget to buy some pepper paste from its local bazaar made by local people. Pepper paste at supermarkets is not even close to this local one! Maybe your daughter’s grandma also makes it there, it is so common for Tarsus people to make their own pepper paste in summer.
I’m really sorry that this recipe didn’t work for you!

]]> By: Lydia http://www.giverecipe.com/lahmacun.html#comment-12884 Lydia Fri, 16 Dec 2011 01:45:49 +0000 http://www.giverecipe.com/?p=1077#comment-12884 Well, this is the first recipe of yours I have followed and ended up with a total flop! First of all, I don't know how many these should make. I ended up with about 30. I don't know if I didn't use enough salt in the topping---I am not going to taste something with raw meat in it, and I need at least an idea of the proper amount of salt. I sprinkled some red pepper flakes and garlic salt on it afterwards, trying to improve the taste, but I am not happy with it even then. The dough was nice. I used 1/2 white whole wheat flour and had to use a little extra liquid, but it was fine. I used 1 1/2 t. yeast, not sure what 5 grams was, but it seemed close enough. I have a very old oven that sometimes seems to be unreliable, so that may be part of the trouble. I had to cook it 7 or 8 minutes longer than you said, and I had my oven set at 425 F. By the time I think the meat was cooked, the crust was pretty much not foldable, but I might have had them too thick to start with. That is why I wanted to know about how many it was supposed to make. if you had a number in the recipe, I missed it. I think the main issue is the taste of the filling, I don't know if more salt in the filling would have helped, or if a different pepper paste. If I am ever in Tarsus (and I hope to visit with my daughter someday!) I'd like to try an authentic findik lahmacun. Well, this is the first recipe of yours I have followed and ended up with a total flop! First of all, I don’t know how many these should make. I ended up with about 30. I don’t know if I didn’t use enough salt in the topping—I am not going to taste something with raw meat in it, and I need at least an idea of the proper amount of salt. I sprinkled some red pepper flakes and garlic salt on it afterwards, trying to improve the taste, but I am not happy with it even then. The dough was nice. I used 1/2 white whole wheat flour and had to use a little extra liquid, but it was fine. I used 1 1/2 t. yeast, not sure what 5 grams was, but it seemed close enough. I have a very old oven that sometimes seems to be unreliable, so that may be part of the trouble. I had to cook it 7 or 8 minutes longer than you said, and I had my oven set at 425 F. By the time I think the meat was cooked, the crust was pretty much not foldable, but I might have had them too thick to start with. That is why I wanted to know about how many it was supposed to make. if you had a number in the recipe, I missed it.

I think the main issue is the taste of the filling, I don’t know if more salt in the filling would have helped, or if a different pepper paste. If I am ever in Tarsus (and I hope to visit with my daughter someday!) I’d like to try an authentic findik lahmacun.

]]> By: Mini Lahmacun And Pide | Give Recipe http://www.giverecipe.com/lahmacun.html#comment-12824 Mini Lahmacun And Pide | Give Recipe Thu, 17 Nov 2011 22:42:39 +0000 http://www.giverecipe.com/?p=1077#comment-12824 [...] Turkey. Also, it’s not as crispy as the bigger one. You can find the recipe for findik lahmacun here and the recipe for pide is [...] [...] Turkey. Also, it’s not as crispy as the bigger one. You can find the recipe for findik lahmacun here and the recipe for pide is [...]

]]> By: Kendall http://www.giverecipe.com/lahmacun.html#comment-12809 Kendall Tue, 15 Nov 2011 00:36:59 +0000 http://www.giverecipe.com/?p=1077#comment-12809 I just made the bread part of the recipe, and topped it with chopped fresh garlic and herbs, and it was a huge hit! All my friends in Argentina are now big fans of these! Thanks so much for the recipe!! -Kendall I just made the bread part of the recipe, and topped it with chopped fresh garlic and herbs, and it was a huge hit! All my friends in Argentina are now big fans of these! Thanks so much for the recipe!!

-Kendall

]]> By: Andrei Smirnoff http://www.giverecipe.com/lahmacun.html#comment-12705 Andrei Smirnoff Sat, 24 Sep 2011 15:05:38 +0000 http://www.giverecipe.com/?p=1077#comment-12705 I recently tried lahmacun in Vancouver, Canada - for some reason they call it "La majoun" http://lamajoun.com. I have never ever tried anything better - I am astonished by the taste, juiciness and flavors. I recently tried lahmacun in Vancouver, Canada – for some reason they call it “La majoun” http://lamajoun.com. I have never ever tried anything better – I am astonished by the taste, juiciness and flavors.

]]> By: Adelina http://www.giverecipe.com/lahmacun.html#comment-12547 Adelina Thu, 28 Jul 2011 22:05:31 +0000 http://www.giverecipe.com/?p=1077#comment-12547 Love Lahmajun!!! You did an excellent job. Love Lahmajun!!! You did an excellent job.

]]> By: Turkey's For Life http://www.giverecipe.com/lahmacun.html#comment-11316 Turkey's For Life Sun, 30 Jan 2011 08:10:56 +0000 http://www.giverecipe.com/?p=1077#comment-11316 Lahmacun is just such a perfect cheap snack. We love ours to be really hot and spicy! We're hoping to head east at some point soon to sample lots of super spicy food. Thanks for all the information about its origins. Really interesting. I've never attempted to make lahmacun at home. I might try this recipe - let's see what happens! :) Julia Lahmacun is just such a perfect cheap snack. We love ours to be really hot and spicy! We’re hoping to head east at some point soon to sample lots of super spicy food. Thanks for all the information about its origins. Really interesting.

I’ve never attempted to make lahmacun at home. I might try this recipe – let’s see what happens! :)

Julia

]]> By: Zerrin http://www.giverecipe.com/lahmacun.html#comment-11201 Zerrin Sun, 23 Jan 2011 11:37:58 +0000 http://www.giverecipe.com/?p=1077#comment-11201 Chris, thanks for visiting and commenting. I know that we have a lot of common dishes with Armenian cuisine, but didn't know that you nake lahmacun too. I love to pleay with dough, so I like practising rolling it out. And guess what? My rolling pin is a gift from mom, isn't it so cute? Most people use a thicker one but I love this. Bakeries in the city I live now don't bake it for you, but in my hometown you can go with your filling and ask them bake lahmacun or pide for you. It tastes definitely better than the ones you bake at home. I visited your blog, and it looks you have lots of fantastic Armenian dishes there. I need to discover what ingredients we have common and learn new ones from you. Chris, thanks for visiting and commenting. I know that we have a lot of common dishes with Armenian cuisine, but didn’t know that you nake lahmacun too. I love to pleay with dough, so I like practising rolling it out. And guess what? My rolling pin is a gift from mom, isn’t it so cute? Most people use a thicker one but I love this. Bakeries in the city I live now don’t bake it for you, but in my hometown you can go with your filling and ask them bake lahmacun or pide for you. It tastes definitely better than the ones you bake at home. I visited your blog, and it looks you have lots of fantastic Armenian dishes there. I need to discover what ingredients we have common and learn new ones from you.

]]> By: Chris at Hye Thyme Cafe http://www.giverecipe.com/lahmacun.html#comment-11183 Chris at Hye Thyme Cafe Sun, 23 Jan 2011 02:20:24 +0000 http://www.giverecipe.com/?p=1077#comment-11183 This post popped up on my Blogger "Recommended Items" list today, and I'm glad it did. I'm Armenian on my mother's side, so we make a version of this as well, although I have to admit I only made the dough once. It takes so long to do it that way, and they get eaten so fast, all that work is gone too quickly. ;) I grew up around Boston, so there are a lot of Armenian bakeries there where I could get Lahmejune. I only started my blog in October and don't think I have made them since to have posted them, but we do a "cheat" version we learned from one of the TV Chefs here using flour tortillas for the crust. I also made some little appetizers using biscuit dough. I don't know if you have that kind there - it comes in a tube in the grocery store. I peeled the layers apart and spread the filling on that. I had to smile when I saw your rolling pin. Looks like the one I usually reach for - according to my sister, that's what our grandmother used to use when making phyllo. I can't imagine making phyllo from scratch!! I love that nowadays, you can still go to the bakery with your filling and have it baked on the dough! They would think you were crazy if you tried to do that here in the States. :) Can't wait to look through the rest of your recipes. We probably have a lot of similar items in our backgrounds. Oh, I like to eat mine with cheese melted over the top and very thin slices of tomato. My sister usually eats it with mint leaves and string cheese. :) This post popped up on my Blogger “Recommended Items” list today, and I’m glad it did. I’m Armenian on my mother’s side, so we make a version of this as well, although I have to admit I only made the dough once. It takes so long to do it that way, and they get eaten so fast, all that work is gone too quickly. ;) I grew up around Boston, so there are a lot of Armenian bakeries there where I could get Lahmejune. I only started my blog in October and don’t think I have made them since to have posted them, but we do a “cheat” version we learned from one of the TV Chefs here using flour tortillas for the crust. I also made some little appetizers using biscuit dough. I don’t know if you have that kind there – it comes in a tube in the grocery store. I peeled the layers apart and spread the filling on that. I had to smile when I saw your rolling pin. Looks like the one I usually reach for – according to my sister, that’s what our grandmother used to use when making phyllo. I can’t imagine making phyllo from scratch!! I love that nowadays, you can still go to the bakery with your filling and have it baked on the dough! They would think you were crazy if you tried to do that here in the States. :) Can’t wait to look through the rest of your recipes. We probably have a lot of similar items in our backgrounds. Oh, I like to eat mine with cheese melted over the top and very thin slices of tomato. My sister usually eats it with mint leaves and string cheese. :)

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