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Baking at home.

LAHMADJUN.

Baking at home.

Turkish cuisine for the Middle East and the Balkans as French for Europe. Baking at home. She is imitated, imitated. Any cook in this country will proudly show you his fizzing pans and boiling cauldrons. Will allow to glance in the furnace.

Will offer to try food right there, with a heat with a heat.
This applies to all dishes, but bread — especially. Together with meat, he for a long time was the basis of local cuisine. Turkish peasants wrapped fried meat in flat cakes for breakfast, lunch and dinner.

Baking at home. Ingredients:

For the test:
250 g of flour;
160 ml of warm water;
9 g of dry yeast;
½ teaspoon of salt;
sugar — ½ teaspoon.

For filling:

ground beef — 150 g;
3-4 tablespoons of beef broth (or water);
large tomato — 1 piece;
1 red bell pepper;
medium bulbs — 2 pieces;
2 cloves garlic;
chopped parsley — 3 tablespoons;
olive oil;
lemon juice;
ground black pepper;
Oregano, cumin, pepper flakes to taste;
salt.

Quantity — 5 servings.
Time — 2 hours.

Baking at home. Preparation.

Mix yeast with sugar and dilute in warm water. Leave for 10-15 minutes.

Sift flour, add salt. Make a hole and pour in it approached yeast. Knead the dough and leave, covered with a towel, for 30-40 minutes.

Tomato scalded with boiling water and peel. Finely slice. Chop the onion and garlic into small cubes. Fry in the olive oil. Add the tomato and cook 3-4 minutes.

Put the mince into a frying pan. Stir and fry for 10 minutes. Pour broth, add parsley, salt and spices. Stir and leave on low heat until the liquid evaporates.

Finish minced cold. Divide the dough into five parts. Each part is thinly rolled into a circle.

Place the filling on the dough circles, leaving 2 cm free on the edge. Bake in a preheated oven for 200 ° C or grill for about 15 minutes. Serve with a sprinkle of lemon juice.

 

Baking at home.

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