Thursday, 21 April 2016

Lahmacun and pockets recipes for diet - 62 of 366 creative days

62/366 - Lahmancun and pockets

For the 62 of the 366 creative days I tried to reinvent Lahmacun at home, based on a taste I remembered. Also tried some spring pockets with same type of filling.

a - Materials

 1 - Bread dough or Armenian pitta or frozen flat pastry
 2 - Mix of 50/50 lamb with beef, 20% fat, minced
 3 - Lots of chopped parsley, 1/3 of meat
 4 - Chopped onion, 50% of meat
 5 - Chopped tomatoe, 1/4 of meat
 6 - Garlic (my personal touch), 1-2 cloves for taste
 7 - Salt, paper for taste
 8 - Some oil for greasing the pan and the dough
 9 - Chilly flakes for adding later when you eat (same can be added in the mix as well, 1/2 tsp)
 10 - Ayran yogurt, for putting down the fire

b - Tools

1 - Bowl for mixing
2 - Greased tray and covered with baking paper
3 - Toothpicks
4 - Rolling pin or glass bottle      

c - Techniques
     Mix all ingredients together in the bowl.
  Use a rolling pin  to spread the dough as thin as possible, 2-5 mm.
  Grease the dough with some oil.
  For the lahmacun - "sprinkle" the mix all over into a thin layer
  For the pockets - cut the dough in even 7- 10 cm squares and place a tbsp of mix in the middle.
Bring the corners together and place a toothpick to keep them together
Bake in over at 200 C, separately.

d - End result

Home made Lahmancun - lamb and beef
Home made Lahmancun

Home made pockets with lamb and beef mix
It ended up being good but the pockets were a bit dry, needed more oil.
Lahmacum is a very light food, diet dish, like a pizza but without all the fat. If the layer of dough is thin, no worries about carbs either.
I will experiment some more and update the recipe until I will reach the perfect taste.

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