MINI SIZE LAHMACUN from Alanya, Turkey


Knead a smooth and soft pasta using the dough ingredients and rest it for a while to get a well-fermented pasta. While waiting for fermentation, start to get salpicon.
Grate the onions, sliver the green peppers and tomatoes too. Place the minced meat into a deep pot, add onions, green peppers and tomatoes on and knead them together well. Add pastes and spices and keep kneading the meat mix. Finally add some water to get a fluid salpicon so it will be easier to plaster it on rolled pastas.
When the dough is fermented, divide it into lumps and roll each lumps of dough as palm size. Plaster the salpicon on rolled doughs and cook by baking.

Bon Apetit!

(The main ingredients of this recipe are produced in Alanya)
For Lahmacun Dough:
1 kg flour
1 standart size packet of fresh yeast
1 glass milk
1 teaspoon sugar
1 teaspoon salt
½ glass vegetable oil

For Lahmacun Salpicon:
700 gr minced meat
2 onions
3 long green peppers
3 tomatoes
½ bunch of parsley
2 tablespoons tomato paste
3 tablespoons pepper paste
A pinch of black pepper
A pinch of salt


The recipe is from:
Konaklı Mah. Kuyumcu Cad.Kulak Mevkii
07400 Alanya

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