EUROPEAN BEEF AND VEAL TASTE THE BEST
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RECIPE OF THE MONTH
Turkish Lahmacun
Place all the ingredients in a large bowl then add the water slowly while kneading, to have a very soft and malleable ball (I like it a bit sticky anyway). Pick up the dough into a ball and place it in a salad bowl, cover with a clean cloth and allow to rise until doubled in size. For the stuffing: Start finely chopping the ingredients separately using a robot. Place the minced meat in a large salad bowl and add the remaining ingredients, mix well to have a homogeneous mixture. Keep cool Once the dough is lifted, degas it on the well-floured work surface and divide it into 8 large or 12 small balls (this will depend on the size of your stove). cover and let rest. Spread each ball finely over a floured space, place on clean cloth, cover and let rest for at least 5 minutes. Take each