{Recipe} Cevizli Lahmacun (Turkish Nut Flatbread)

This weekend I finally had time to try a new recipe from my new favorite cookbook Yemek-Rezepte aus Istanbul* (recipes from Istanbul) by Lisa Rienermann and Isabel Lezmi.

When I first looked through the cookbook the recipe for cevizli lahmacun draw my interest, because I never saw a vegetarian version of lahmacun with nuts before. I had vegetarian lahmacun with cheese or even a vegan version with beetroot and jerusalem artichoke at one of my favorite restaurants in Istanbul the Datlı Maya.

I hope with this recipe I can take you on a little trip to Istanbul 🙂

 

I varied the recipe a bit, instead of milk I used soy-milk to turn it into a vegan lahmacun. And additionally I added onions with sumak.

Ingredients (yields 4 pieces):

• 1 package of dry yeast
• 120 ml soy milk
• 350 g wheat flour
• 1 teaspoon salt
• 2 cloves of garlic
• 1 medium sized onion
• 1 yellow bell pepper
• 1 big tomato
• 100 g walnuts (chopped)
• 2 teaspoon salça (pepper paste)
• 1 teaspoon tomato paste
• 1 tablespoon olive oil
• 1 teaspoon pul biber (red pepper flakes)
• 1/2 teaspoon cumin
• 1/2 teaspoon sumak
• salt, pepper
• 1/2 bunch parsley
• 1 lemon (quartered)
• 1 sliced onion (covered with sumak)

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1. Whisk together 120 ml of lukewarm water with dry yeast and soy milk in a small mixing bowl. Let it rest for some minutes.
2. Add flour and salt to a second, big mixing bowl. And pour the wet mixture into the flour mixture and stir to combine. Knead by hand until the dough is smooth. Cover with a clean cloth and allow the dough to rise for about 45 minutes in a warm spot.
3. For the topping chop garlic and onion finely, dice pepper and tomatoes, chop walnuts finely and pour them to a mixing bowl, add pepper paste, tomato paste, olive oil and spices and stir to combine.
4. Preheat the oven and baking trays to 225 degrees.
5. Split the dough into four balls, start rolling and stretching the dough to four round or oval pieces, they should be about 0,5 cm thin. Put the dough on baking paper and spread the topping evenly on the four dough pieces. Bake the lahmacun for about 10 minutes in the oven.
6. Serve it with parsley, lemons and optional sliced onions covered with sumak.

 

Note: When I tried the recipe everything worked perfectly, but I had a problem with the amount of the topping. It was not enough for the four pieces of dough, so I only prepared three. Maybe it was because I used too much topping. But next time I will use less dough. As an extra I added one sliced onion, covered with sumak, which fits perfectly 🙂

Afiyet olsun and enjoy the recipe

Swanni

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