Prepare to embark on a culinary journey that will transform your perception of pizza forever! This vegan Turkish Lahmacun is not just a meal – it's a crispy, flavor-packed adventure that brings the vibrant streets of Turkey right to your kitchen. Imagine a thin, perfectly crisp flatbread topped with a mouthwatering mushroom filling that's so delicious, even die-hard meat lovers will be begging for seconds. Get ready to impress your taste buds and your dinner guests with this incredibly simple yet absolutely spectacular vegan dish that proves plant-based cooking can be both exciting and utterly delectable!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Turkish
Serves: 4 servings
Ingredients
- 250g flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp yeast
- 150ml water
- 200g mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tbsp tomato paste
- Fresh parsley, chopped
Instructions
- In a mixing bowl, combine the flour, salt, sugar, and yeast. Mix well to ensure the yeast and sugar are evenly distributed throughout the flour.
- Gradually add the water to the dry ingredients while stirring with a wooden spoon or your hands. Continue to mix until a dough begins to form.
- Once the dough has come together, knead it on a lightly floured surface for about 5-7 minutes, or until it is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 15 minutes, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a skillet over medium heat, add a splash of oil and sauté the finely chopped onion until translucent, about 3-4 minutes.
- Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- Add the finely chopped mushrooms to the skillet, stirring well to combine. Cook for about 5-7 minutes, or until the mushrooms have released their moisture and are tender.
- Stir in the paprika and tomato paste, mixing thoroughly to ensure the mushrooms are well-coated. Cook for another 2-3 minutes, then remove from heat and stir in the chopped fresh parsley. Allow the filling to cool slightly.
- Once the dough has risen, preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
- Divide the dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin, round shape, approximately 25cm in diameter.
- Transfer the rolled-out dough onto the prepared baking sheet. Spread a generous amount of the mushroom filling evenly over each dough round, leaving a small border around the edges.
- Bake the lahmacun in the preheated oven for about 10-15 minutes, or until the edges are golden brown and crispy.
- Once baked, remove from the oven and let cool for a minute. Serve warm, garnished with additional fresh parsley if desired.
Tips
- Dough Perfection: The key to an amazing Lahmacun is a thin, crispy base. Take your time rolling out the dough and aim for maximum thinness – about 2-3mm thick is ideal.
- Moisture Management: When cooking mushrooms, make sure to cook off excess moisture completely. This prevents a soggy pizza and ensures a crisp, delightful texture.
- Flavor Boost: Don't be afraid to experiment with additional spices. A pinch of cumin or a dash of smoked paprika can elevate the mushroom filling to new heights.
- Serving Suggestion: Traditionally, Lahmacun is served with fresh herbs, a squeeze of lemon, and rolled up with some crisp lettuce or parsley inside.
- Make-Ahead Hack: You can prepare the dough and filling in advance. The dough can rest in the refrigerator for up to 24 hours, and the filling can be made a day ahead, making weeknight cooking a breeze.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
