Stir-fried Lahmacun
Ingredients
For the dough; 1.5 glasses of milk, 1 glass of warm water, 2 tablespoons of oil, 1 flat tablespoon of salt, 1 packet of baking soda, 5-5. 5 cups of flour
For internal mortar; 400 grams of medium-fat ground beef, 2 onions, 3 green peppers, 1 tomato, 5.6 sprigs of parsley, 1 tablespoon of tomato paste, 1 tablespoon of hot pepper paste, 2 tablespoons of oil, Salt
Instructions
First we prepare the dough, take the warm milk into the mixing bowl. Let's add oil and salt into it, add flour slowly and add warm water little by little to find a consistency.
The dough becomes a sticky dough in terms of consistency, so we can shape it in our hands. At this stage, the flour I gave may be more or less, it is useful to put it in moderation.
Then, let's flour the counter, make small balls of all the dough and put it on the counter, cover it with a damp cloth and let it rest.
For the stuffing, let's take the ground meat in a deep bowl, put the onion and green pepper in the rondo, grind it finely and add it to the ground meat.
Then let's add the tomato and parsley and add the tomato paste, salt, oil and mix. Since I used hot pepper paste, I didn't add any spices, you can use it depending on your taste.
We use a Teflon pan with a lid during the cooking phase, let's take the pan to the stove and open the first meringue in the size of a plate.
Let's spread the inner mortar on it with our hands intermittently. Let's put it in the pan. Let's turn on the stove at high setting, let's turn down the heat when it comes to the boiling point. It cooks in a very short time anyway, let's take it when the bottoms are browned.
Let's take it in the form of a tray. Let's cover it with a wet cloth and cover it in my pyrex. Do not open the lid frequently during cooking so that the ground meat will cook with steam so that it does not escape.
Do the same for all the meringues, while one is cooking, you can prepare the other. When putting the cooked lahmacun on top of each other, put one flat and one side upside down 1. Put the meat side on the other side of the sheep. Ready to serve.
