Lahmacun Gülbeyaz-Yavuz-Art

Ingredients for 12 servings:

• 1 kg flour
• 1 packet of dry yeast
• 3 tsp, heaped salt
• 0.3 liters of milk, at least 3.5% fat
• 0.4 kg lamb
• 0.4 kg beef, fatty
• 4 tbsp, heaped tomato paste
• 2 tbsp, heaped paprika paste, salted, unsweetened
• 4 m.-sized tomatoes
• 1 bunch of parsley
• 0.4 liters of lukewarm water
• 2 garlic cloves, grated
• 2 onions
• ½ tsp pepper
• 2 tsp salt
• e.g. paprika flakes or chili flakes

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Preheat the oven to as hot as possible, but to at least 230°C (top/bottom heat). If using a pizza stone, preheat it as well. First, stir the dough ingredients, excluding the flour, until well dissolved. Then gradually add the wheat flour and stir thoroughly again, preferably by hand. Cover the dough until it has risen well. Let the dough rest for at least 1 hour. Gradually add the topping ingredients to a deep bowl, stirring well and seasoning frequently. When the salt and spiciness are satisfactory, the topping is ready. Once the dough has risen sufficiently, form balls of dough slightly smaller than tennis balls and then shape them into small flatbreads. Spread the topping on the flatbreads using a tablespoon or similar, but don’t overdo it! Place as many flatbreads as possible on a baking sheet or the pizza stone and bake. After about 6-10 minutes, the first batch is ready. Store in a large, lidded pot, layered on layered, until all the ingredients are ready. Serve with a mixed salad and lemon. Ayran, kefir, or even black tea are suitable beverages.