Turkish spicy lamb flat bread - Rick Stein - BBC
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- Опубликовано: 7 июн 2010
- Rick Stein demonstrates the best way to make a traditional Turkish spicy lamb flatbread. Delicious meal idea from BBC cookery show 'Rick Stein's Mediterranean Escape'.
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Is there anyway we can get Rick Stein declared a National treasure in UK? His style, his persona that is so down to earth and genuine. unbeatable and the food even better. I hope we have the pleasure of his food and his presence for years to come.
Loved around the world, including here in Australia
I love how passionate this guy is about food, so genuine!
Love the photo of Chalky on the windowsill behind him!
My favourite TV Chef Rick Stein. His persona is so calming, he's the equivalent to a therapeutic Labrador ;)
100%. I love Mediterranean Escapes, the way he seeks out traditional recipes in the "real" parts of the country as opposed to the tourist destinations you see time and time again on other TV shows. You genuinely get to experience the world and other cultures from your couch. I love when some European grandma is yelling at him how to make a dish, he doesn't speak a lick of their mother tongue but he gets what they're trying to say, as he writes it in his little notepad.
But he is always stealing Indian recipies and not accrediating the orginators. He himself stated how he was so surprised why Indians gave up their recipies so easily, and then went on to say is so corss about the loss of Englishness, although he is form Austraila about the British cusine then in the same espisode went on to make Chicken curry!
Armenian food
@@binagarten4667 Rick Stein is actually English but is married to an Australian , has a restaurant here but also travels back to Cornwall - he is a great culinary master, without frills or attitude. Cuisine nowadays is shared.
The lahmacun and Mr Stein. Cool Man and awesome recipe...
Had this for dinner last night, My wife had to wing it on amounts but! Bam,
what a tasty dish.
Rick nearly always delivers
Ricks a magician when it comes to food. : )
As he says its called Aleppo pepper (Pul Biber). I also use biber salcasi which is the pepper paste. You can get it hot or mild. Aci is the hot one, tatli is mild in case you are wondering ;-) I make this often with a similar recipe.
I love the photo of Chalky in the corner
I love it when he cuts through the dough.
Would love to know the exact amounts of ingredients used for dough and topping
Rick Stein is maybe my favourite person in the world
For dough try 500 gr flour, 295 gr wate, 9 gr salt, 4 gr fresh yest. Do not use much yest, use more time..
I gave this recipe a go today, very very good. Really enjoyed it.
Thank you for this great recipe, I tried it and its really delicious!!!
He's a great guy
The more dough is thinner the better Turkish pizza tastes.
The version I use, from Claudia Roden's "Arabesque" is actually for the Lebanese version Lahm bi ajeen, but I like the crispier crust, and the fact there are pine nuts involved. A friend of mine recommended the Turkish lahmacun to me as he had stayed in Turkey a few times, and I like this as well but Rick's version here seems too soggy, not unlike the abysmal "fusion" food that is a keema pizza, sold in many of the hybrid kebab/pizza/fried chicken take aways in the west end of my city :-)
"Arabesque" is a great exploration of Lebanese, Moroccan and Turksih food, along with hundreds of recipes.
goddammit i watched this at 2.15am
I was trying to find a recipe madeleine cookie which I watch from one of the Rick Stein show several years ago. Here I am. Traditionally onion and pepper cut with special knife (satır)
Lahmacun yaparken önce harcı hazırlar bir kaba koyarız. Ardından et eklenir. Yani harca en son kıyma et eklersiniz. Et yağlı olmalı , soğanı da tuz ile ezip yikamalisiniz
very good!!
Excellent food
im hungry now! thnx BBC!
this looks really easy to make im trying it too
i agree 100%
This dude is a pro
Afiyet olsun paşam
I want to do some cooking at home but I have no wheat flour. Do you get wheat flour at Tesco ?
Looks delicious
I made this several times now, it's delicious.
Harika Memleketimin enfes kokulu Lahmacunu Türkiye çok seviyor...:)
Allahım bu yemekleri çok özledim be uzun zaman yememiştim
Brilliant
Is that a portrait of dear Chalky by the window?
Who knew that i would learn how to do laham ajin from an english man. Amaizing
@TheHuNTERplus I think they are different types of food. Mostly Lahmacun is eat with kebab. Lahmacun is kinda Antipasta.
People put onion, tomato and lemon inside before rolling.
Looked great!
@tamouz77 am i mistaken, wasn't iraq ruled by the ottomans for 500 years. why are you that much surprised if we have the same meal ?
Nice. Good video
Aleppo pepper is from Syria hence the name ALEPPO.
Good job👌👍👏👏
This looks gooood
Are there any Turkish people here that can confirm if this is a real Lahmachun?
honestly, this is the first time i see someone make it like this. what i have seen from my grandma and aunties is made witb basic yeast dough and beef mince. (which is the Mediterranean influence he was on about i guess) HOWEVER, please consider that Turkish cuisine is super diverse depending on which part you go to. So there isnt really a "real lahmacun" recipe.. it's kind of a basic recipe and you add your own little twists to it. I'd have mine (beef one) with cabbage(red or white) or a bit of lettuce. but it really depends on which part of Turkey you go to, really.
Almost real. I can assure you.
I guess so... As far as I watched... But then again I need to taste... Appearance is OK...
yes it is ^_^
Im a turkey and id gobble that up
you should put some tomatoes and red pepper is not necessarry, green peper will be enough. in addition, pen the dough little bit thin next time.
***** yes you need to drain it, or you can take out the seeds inside of tomato but,ths can be bothering.
***** my pleasure :) in addition, the dough that he made is slightly thick, thinner dough will be fine. and for really to get lahmacun's delicious crust, you need to use an oven stone if you are going to make it at home.
Big Chef Hi can you tell me what type of flour you use to make these ? I bake loads of bread and use strong bread flour but wondered what was best ?
love it!
adam bbc de lahmacun yapıyorsa bişeyler başarmışız demektir :D
IBO'YA SOYLE KINALARI HAZIRLASIN...
Kardeşim türkiye dünyanın en zengin ve en lezzetli sofralarından birine sahip.. bir zahmet yapsınlar zaten
Why,oh WHY do I always watch these food uploads when I'm bloody hungry,lol.This looks absolutely delicious and I want at least half a dozen,NOW!
I love lahmacun! I had like 10 in a week.
lahmacun goes with ayran ( only water and yoghurt )
you forgot salt! :D
we dont even count that ofc with salt ^_^
The name is certainly Arabic in origin, (although ajeen means dough and not simply flour) however, it is a dish that is ubiquitous in all the Levant as well as Jordan and Iraq so I doubt that any one can really claim it as a national dish.
I'd be your fav customer , open those shops
Does anyone have the Recipe? He forgot to Post it! Thanks.
I think it looks fantastic I just wish he had the amount and ingredients for the dough
Get a generic flatbread recipe then just copy what you see by eye
That ground meat is absolutely high standard in terms of quality and quantity. In Turkey meat in general is very expensive therefore Lahmacun restaurants do use inferior parts of the meat (the cheapest parts ) and they put far less ground meat in lahmacun. When you're eating a lahmacun in Turkey, you can barely see the ground meat in it, restaurants rather put too much vegetables in the mixture of ground meat and too much red pepper to make it look better.
Long story short, you better do not eat lahmacun in Turkey because it's not eatable. If you are student or broke and do not care about what you eat, then feel free to try it. Rick made the lahmacun with the high quality ingredients therefore I assume it's super delicious.
Not all restaurants are the same, some of them make great lahmacın
There's a great recipe for lahmacun at binnur'
No 4K?
Lahmacun is a nomads food because we (Turkish) were nomads once
why did yall remove his pastistio recipe video I've been looking for it everywhere???!
@Iraqi259 wich profesor or witch studie can you say it, i want to read it to be sure. maybe you are right i dont know but i want to be sure you know.
not denying that it is arabic, in the earlier years before the republic, ottoman turkish was mix of ancient turkish , arabic and persian. so it is only natural that arabic words are being used , even now over 25% of words turkish peopledaily use is arabic. it doesnt make it belong to some nationality just because its their language or not.
0:10 Why do they film it so very close
wht kind of red pepper is it ? thanks
I am very glad to see a Turkish food recipe by Rick Stein. I really enjoyed the video too. But to be honest if you live in London, which I am, you do not need to cook this. I mean go around the corner your probably gonna find a great Turkish restaurant, especially in the north :D.
I eat this all the time, there's some great turkish restaurants here and it's CHEAP too. However I prefer the restaurant way, it's alot bigger than Rick's one, where u roll it with loads of salad. Rick's one is way too crunchy n small to be rolled into a wrap
Can I have some?
I have had these a couple of times and they're yummy, but he doesnt say exactly how much of the ingredients to use for topping.
mmmmm lamb is my favorite meat. Juicier than venison, more flavorful than beef. A most exquisite meat with infinate aplications!
oh man looks good. im also stoned...
Ah canim cok cektiiiiiii, hehehehe :D
You should open the dough thinner and I congratulate the successful.
Majoun is spoken the same as macun ( the turkish C is J). So we turks say: :Lahmajoun if I were to use your type of writing. We dont say LahmaKun. So ehm it still could be from majoun. But doughj also sounds logical. Meat in dough or Meatpaste. hmmm de Bi would be with not IN. So it should be meat with dough wich does sound more logic then my first thought of meatpaste.
Gotta add some fresh Turkish arugula to that parsley before you roll it up!
Lahmacun is the best 😍
en guzel pide Izmir'de
If you made this with minced chicken, could you call it a Chickecun?
The best English 😘.
English lokum👍👍👍
Would pizza dough be ok to make these with (on a pizza stone)?
yeah, but make sure, that the dough is really thin
Thanks! :)
we are all living in 21 century .. what is different it is a turkish food or arabic . as long as all of these are muslim .. thats important .. all muslim are brothers .... turks or arabs or asians all peole sharing their culture and food ..
Made this today but sadly all the mince shrivelled up and the bread was like a crisp, don't know what I did wrong?
you have to put in tomato, grated or blended. discard the water from tomato blend
@heaven khan
👍🏻👍🏻👍🏻
Can he cook without garlic......doubt it!
Echo previous comments, for a novice cook why no quantities for ingredients for the bread and what four plain? Self raising?
you can find lahmacun ( surely better than those) everywhere in turkey
it's food of the ottoman empire. i wouldn't call it Turkish as such, and I'm a Turk
Turks were using Arabic loan words heavily back in the day
That's just pizza with extra steps
LAHMACUN
mmM ,Yummyy:)
Commercially called: Turkish Pizza... In Turkish: Lahmacun
For those who made nationalist comments. Same foods have different name in Iran and greece what you gonna say? Greeks stole from persians?? I mean if some cultures lived together as they did in anatolia, you stop calling the food with Its roots You mention its geographic roots. Here he calls it Turkish cause it is common in Turkiye and it is really normal that Anatolian food have turkish,greek,armenian,persian and balkanian influences
Seth rogan at 1:24
ARe you sure the "macun" in lahmacun, doesn't come from the arabic word macun, wich means "paste". Hence it would say meatpaste (since it's minced very fine).
baba altı pişmemiş yahu.. ama yine de ingilitere şartlarına göre iyidir..
This is Naan whish the Moghuls stole like Samosas, Biryani then professed they invented it, like the British do with curry. I saw in a British magazine how some women said in 200 she invented Smaosas! My mum has been making them for 60 years and her ancestors before.
Maybe you try to cook Antep style "lahmacun". Yes garlic, no onion and no lemon juice 😉
thats not a LAHMACUN! :D thats a PIDE! :D
@sspirits8 excuse us "orientals" for taking pride in one of our traditional/cultural dishes and celebrating the diversity each country/culture's way of making or naming this or any other particular dish.get a life?my dear but this is part of life isnt it! anyway,didnt the europeans have a cultural awakening a few centuries ago and claimed that all the children's folk tales originated from this or that country?! one more thing, i agree with "johntwiss" the dish is rather basic and international!
imegi
i can buy 1 lahmajun for 1-1.5 dollar here, i will never leave my country :D
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