How to cook Turkish lunch, Turkish recipes, recipes with Svetlana Lebeddeva |  e1.ru

How to cook Turkish lunch, Turkish recipes, recipes with Svetlana Lebeddeva | e1.ru

  • 350 g boiled meat (beef, lamb, chicken);
  • 1 onion, finely chopped;
  • Half a pacifier, finely chopped;
  • 1 teaspoon salt;
  • 2 ripe tomatoes (1 tablespoon can replace a good tomato paste);
  • 2 teaspoons dry adjica;
  • 1 green fresh pepper.

Dough: Melt dry yeast in a glass of warm water with one tablespoon of sugar and leave for ten minutes. Pour in flour and salt, open a hole in the center, pour in the yeast, pour in the milk and pack the flour: it should be as smooth as the liver. Bake in a warm place for 40 minutes, then cut into egg yolks. You can lightly grease it with vegetable oil. Let the filling rise as we prepare it.

Mix onion, minced meat, parsley, salt, tomato and adjacent well. If the meat is lean, you can add 50 grams of melted butter. Grilled meat should not be ground – spread evenly.

Remove 2–3 mm thick cakes and carefully transfer to parchment-lined baking paper. Sprinkle the flour with buttermilk and salt and then spread the filling on a thin layer – 2-3 mm (1.5-2 tablespoons minced meat goes for each cake). Bake on high heat for 7-8 minutes (up to 250 ° C) Oven. The filling should be light, and the bottom of the cake should be golden. Serve fresh, sliced ​​and always with a slice of lemon. Young cheese, if desired, can be sprinkled with the prepared lahamaku.

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