Pastry with meat vegetables - lahmacun
Such a delicious savory pastry! It’s easy to prepare and beautiful to behold. Are you ready to fall in love?
I incorporated two things that I absolutely love in this recipe – ground beef and a yeast dough, and let me tell you, it’s a match made in heaven!
I’m all for kicking off the weekend with a savory meat pastry with a bit of vegetables and tons of flavor.
I’d even call this a snack since these miniature beauties are gone in two bites. Great for portion control, if you’re watching your amounts.
Place a plateful of these in the middle of the table and watch how they disappear in no time. Serve with some good tahini and vegetable salad, and you’ve got a meal that everyone will praise you for!
Makes 30 pastries
500 grams all-purpose flour (half a kilo)
11 grams dry yeast (1 Tbsp)
40 grams sugar (2 Tbsp)
1 tsp salt
100 ml oil (a little more than 1/3 cup)
240 ml lukewarm water (1 cup)
500 grams fresh ground beef
1 Tbsp light brown demerara sugar
2 cloves of garlic
1 tsp turmeric
1/2 tsp rotisserie chicken spice
1 Tbsp ketchup
1/2 Tbsp sauce soy
A bit of water
1 Tbsp chicken bouillon
Ground black pepper
1 egg, beaten
1. Place all the ingredients in the bowl of a mixer and use the hook attachment to mix everything on slow speed until you get a smooth dough. Let rise 1.5-2 hours or until doubled in size.
2. Dice the onion and garlic, coarsely grate the carrots. Sauté the onion with the sugar until the sugar dissolves and then add the garlic and sauté for another minute.
3. Add the carrot and sauté for 5 more minutes, stirring occasionally. Add the meat and break it up in the pan while sautéing for 10 minutes, until it changes color. Season and add the soy sauce, ketchup, and water. Sauté for a few more minutes and remove from the heat.
4. Roll out the dough to a medium thickness, cut out circles approx. 6 cm in diameter. Use the base of a small glass to make a well in the middle of each circle and let rise 10-15 minutes, and then use the glass to deepen the wells.
5. Brush with the egg and fill the wells with the meat mixture. Brush with the egg again and bake in a preheated oven at 180°C for around 20 minutes or until golden.