John Myers
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Lahmacun with Cacik (Özcan Cosar)
The perfect lahmacun with cacik (özcan cosar) recipe with a picture and simple step-by-step instructions.
3 hours before: Dough:
- 1 kg Flour
- 0,25 Pc. Yeast cubes
- 100 ml Water
- 4 tbsp Sunflower oil
- 2 tsp Salt
- 1 tsp Yogurt
Covering:
- 400 g Lamb
- 200 g Beef
- 450 g Onions
- 3 Pc. Green peppers
- 1 Pc. Red peppers
- 1 tbsp Sunflower oil
- 1 Pc. Tomato
- 1 tbsp Tomato paste
- 1 pinch Espelette pepper
- 1 Pc. Eggplant fresh
Cacik:
- 300 g Greek yogurt 10% fat
- 0,5 Pc. Grated cucumber
- 0,5 Pc. Clove of garlic
- 1 bunch Dill
- Olive oil
- 1 pinch Salt
- Half-peel the eggplant and cut into approx. 0.5 cm thick slices. Salt and let steep.
- Cut the lamb and beef into small pieces and pass through the meat grinder.
- Then put the peppers and peppers (without seeds) and the onions through the meat grinder. Catch the resulting juice through a sieve.
- Finely dice tomatoes and mix everything together.
- Finely grate the cucumber and mix with the chopped dill, finely chopped garlic, salt and yogurt. Mix a little with olive oil.
- Roll out the dough, cover with the meat and bake for about 4 minutes at 250 degrees.
- Fry the eggplant in oil until crispy.
- Place the Turkish pizzas each on a plate, top with a slice of fried aubergine and sprinkle each with a pinch of pimento d’Espelette.
- Arrange the cacık separately in a bowl and decorate with a little dill and mint.
In advance:
- Pour milk up to the right consistency, with approx. 550 ml. It should be smooth and easy to roll out. Knead the dough until it no longer sticks. Let rise in the warm for at least an hour until the batter doubles.
- Image rights: Wiesegenuss
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