I ate one lahmacun and it was so tasty. It was stretcfhy. You can stretch it. I just baked some today but they became like Italian pizzas without cheeze. How do you get them stretchy? I need flour with more protein, I need a grill or toaster like some use, or do I have to use a machine to knead the dough? Or should I try and find some turkish woman who can show it to me?
La pâte est très simple, en effet, 600 grammes d'eau à température ambiante sont utilisés pour 1 kilogramme de farine, 1 cuillère de vinaigre de raisin, 20 grammes de levure et 10 grammes de sel peuvent suffire.
Isot is a type of pepper grown in Şanlıurfa and specific to this city. Isot is also the name of the spice obtained by drying this pepper. Isot is dried in the sun. First, it is separated from its seeds, dried and beaten under the sun through various processes until it turns black. Then, after the final treatment with olive oil and salt, the isot takes its final form.
I already said it all, what more do you want me to tell you? I will use 3.5 kilograms of meat and 3.5 vegetables, the total weight will be 7 kilograms 1 kilogram of onions and garlic 1.5 kilograms of tomatoes 750 grams of green pepper i add tomatoes I didn't add extra lamb fat as the meat was a bit fatty urfa isot pepper, slightly spicy Karamanmaras hot pepper paste I add 1 spoon because the bitter rate is a little high 1 spoon of tomato paste parsley Since I already have dried parsley, I add it like this cumin absolute You can set the salt ratio to 7 grams per 1 kilogram of material, so I add 50 grams of salt for 7 kilograms of material black pepper some sunflower oil
It should be meat with a slightly higher fat content To prevent the lahmacun from drying out For example, for 1 kilogram of vegetables You can use 800 grams of lamb meat and 200 grams of extra tail fat. If the amount of fat on the meat is high, you do not use extra oil, you add 1 kilogram of fatty meat.
many say, turkish recipe this and that, 1. many foods actually are not original turkish, they are adopted from other lands and perhaps put their own spin which justifies them to be called turkish lahmacun, like originally medovik/honey cake is from russia, and we have from that honey cake our own honeycake, which has just little tweaks, yes?
Saleem bhai🎉🎉🎉🎉
First comment wow so delicious absolutely delicious amazing 👍👍👈👈🌸🌸👌👌👌
thanks
Outstanding lamb mince for pizza .
Salim Bey .Güzel video için teşekkürler, eğlendim,seni seviyorum ellerinden öpüyorum
Tanrı seni korusun,cok cok selamlar 🙋♀
thanks 💥👍👌
Thanks for the recipe
afiyet olsun, güzel gözüküyor..
I grew up eating this, love them ,thank you!
I love ur cooking mashallah 👍
thank you 👍👍👌👌
Mouth watering 🤤
thanks
Those purple cabbages look divine.
color feast
Тяжёлый труд! 🙏🙏🙏 Вкусный Хлеб ! 👍👍👍👍 Hard labour! 🙏🙏🙏🙏Delicious Bread!👍👍👍👍👍
thanks
I will make it in beef, red onions and i will add mustard oil instead of sunflower oil, love from Indian muslim
Love from Pakistan
thanks
I ate one lahmacun and it was so tasty. It was stretcfhy. You can stretch it. I just baked some today but they became like Italian pizzas without cheeze. How do you get them stretchy? I need flour with more protein, I need a grill or toaster like some use, or do I have to use a machine to knead the dough? Or should I try and find some turkish woman who can show it to me?
You should try to knead the dough very well and add the salt to the dough at the last stage, wait for the fermentation time for 1 hour,
@@ChefSalimRecipes Thanks.
Редцеп тесто можно на русском или казахскаом
Bonjour auriez vous la recette de la pâte ?
Merci
La pâte est très simple, en effet, 600 grammes d'eau à température ambiante sont utilisés pour 1 kilogramme de farine, 1 cuillère de vinaigre de raisin, 20 grammes de levure et 10 grammes de sel peuvent suffire.
Pleasyou used
e explain the black hot spice
Isot is a type of pepper grown in Şanlıurfa and specific to this city. Isot is also the name of the spice obtained by drying this pepper. Isot is dried in the sun. First, it is separated from its seeds, dried and beaten under the sun through various processes until it turns black. Then, after the final treatment with olive oil and salt, the isot takes its final form.
@@ChefSalimRecipes Many thanks brother 🙏
Thanks for the video. Can you give the recipe for the dough?
ruclips.net/video/MMaTlp6L5bc/видео.html you can check this recipe
u mention at the end, add some pain, what dried herbs are these?
I already said it all, what more do you want me to tell you?
I will use 3.5 kilograms of meat and 3.5 vegetables, the total weight will be 7 kilograms
1 kilogram of onions and garlic
1.5 kilograms of tomatoes
750 grams of green pepper
i add tomatoes
I didn't add extra lamb fat as the meat was a bit fatty
urfa isot pepper, slightly spicy
Karamanmaras hot pepper paste
I add 1 spoon because the bitter rate is a little high
1 spoon of tomato paste
parsley
Since I already have dried parsley, I add it like this
cumin
absolute
You can set the salt ratio to 7 grams per 1 kilogram of material, so I add 50 grams of salt for 7 kilograms of material
black pepper
some sunflower oil
Редцеп тесто можна
Dostum eline koluna sağlık ama keşke Türkish pizza yazmasaydın direk Turkish Lahmacun yaz gitsin
What is the dough recipe please?
ruclips.net/video/-BjQ6YIUcbM/видео.html
Hello please what is the amount of fat lamb for this amount of meat?
It should be meat with a slightly higher fat content
To prevent the lahmacun from drying out
For example, for 1 kilogram of vegetables
You can use 800 grams of lamb meat and 200 grams of extra tail fat.
If the amount of fat on the meat is high, you do not use extra oil, you add 1 kilogram of fatty meat.
@@ChefSalimRecipes thank you very much
Mince meat pide is much better than lahmacun. Of course, the taste depends on the baker and his recipe.
Ohh my gush! Everything is wrong with this recipe. No wonder even doesn't look like Lahmacun.
tamam sensin .
many say, turkish recipe this and that, 1. many foods actually are not original turkish, they are adopted from other lands and perhaps put their own spin which justifies them to be called turkish lahmacun, like originally medovik/honey cake is from russia, and we have from that honey cake our own honeycake, which has just little tweaks,
yes?
لحم بعجين اكله عربيه اول من صنعها العرب الذين يعيشون بالقوقاز بالقرون الوسطى
Rede kein Blödsinn.
Das ist original Türkisches Essen
ليس تركي حتى الاسم لايمكن ان يكون تركيا هو عربي @@ozlemyildirim3734
@@gguugguugguugguugguugguu7556 Informiere dich am besten bevor du deine Meinung schreibst.
Who cares where it originates from, why be so petty? Just sit back and enjoy.