Lahmacun, lahmajun, or lahmejun (Turkish: Lahmacun), (Armenian լահմաջուն lahmaǰun or լահմաջո lahmaǰo), from Arabic: لحم بعجين, lahm bi’ajīn, “meat with dough”, is a round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant; a typical variants may be found employing kebab meat or sauces. – Wikipedia.
My take on Lahmacun comes from memories of my childhood when my parents, brother and I used to make home-made Lahmacun by using leftover pitta bread. It was a joyous occasion that has always been kept with me as a memory I cherish. My father would be the one preparing the mince meat, my mother the one placing them in the hot oven or under the grill and my brother and I picking our toppings! So as a childhood memory I decided to make Lahmacun using pitta bread again but my own take incorporating different spices and herbs to enhance the flavor. I definitely recommend making this with your children! And as you wont be making your own dough, it also saves time and creates more time to have some fun while cooking!
I served my Lahmacun with boiled black-eyed beans with Swiss chard drenched in olive oil and vinegar, fresh parsley salad (featured in above picture), Turkish noodle rice, fresh lemon, olive and for the daring, cooking kidneys.
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Now I for one do not like wasting food! If there’s a little bit of green mold on piece of bread, just take that bit off and continue eating. Or even just break the bread into pieces and toast them under the grill and use them in soup.
If milk is just beginning to go off, turn it into cheese by boiling it with some lemon juice!
So for this recipe, I had some pitta breads that were beginning to get moldy I decided to make home made garlic bread out of them from a recipe inspired by the free food magazine in my local Co-operative supermarket. And the results were delicious! A great side to any dish.
Don’t forget I’m also on Facebook! >>> http://www.facebook.com/thewanderingcok786
Any questions feel free to comment below and I’ll do my best to answer as soon as poss.
Let me know how you get on with making these and the best thing is, on the frying stage you can add other things aswell as dried basil, such as mixed herbs, coriander powder, dried mint, olive oil..etc.
My recent dinner party with guests got served this delicious main course…
Yummy Chicken curry, inspired from my Pakistani motherinlaw ❤
This light and flavorsome meal is a delightful surprise with such yummy taste, containing fenugreek leaves (methi), green peppers and potatoes. I whipped this meal up when I had guests by making it the night before and serving the next day, which also increased the intensity of the flavors by letting it sit in it’s spices overnight. This is also not a recipe that contains a millions-and-one ingredients, the majority of the ingredients can be purchased from your local supermarket.
Prep time: 25minutes
Cooking time:25mins (+45minutes simmer time)
For the video tutorial that I made for this recipe so you can cook along, click this link >>VIDEO TUTORIAL CHICKEN CURRY
I made this main course, after my starters of Turkish Lentil Soup which can also be found on this blog or also my YouTube page: http://www.youtube.com/thewanderingcook786 don’t forget to Subscribe for updates!
Any questions feel free to comment below.
The Wandering Cook 786 xxxxxx
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