Lahmacun, the Turkish pizza, is a thin piece of dough topped with minced meat, usually lamb or beef.
It is traditionally baked in stone oven and sprinkled with freshly squeezed lemon juice before serving.
This is a vegetarian version with spinach and feta cheese.
- 500 g of wheat flour
- 2 1/2 tsp, of active dry yeast
- 400 ml of lukewarm water
- one tsp. of salt
- 3 tbsp. of olive oil
- Place sieved flour in a large bowl and combine with yeast and salt.
- Gradually add water, stirring constantly. Add olive oil and work the dough by hand.
- Once it's smooth and elastic place in an oiled bowl, cover with cloth and set aside in a warm place for about an hour.
- 750 g of fresh spinach
- red onion, sliced
- garlic, sliced
- one tbsp. of butter
- Melt butter in a skillet, add onion and garlic and cook until transculent.
- Add spinach and continue cooking for 1-2 minutes, until the leaves have slightly wilted.
Recipe: Spinach lahmacun
- When the dough has risen, form little balls (the recipe is enough for about 20 small lahmacuns). Using a roller pin roll out the balls very thinly.
- Top each with spinach, crumbled feta and chopped parsley.
- Bake at 220 C for 7-10 minutes.
- Before serving, top with freshly ground black pepper.