Lahmacun mit Silex Grill (Rezept)

Lahmacun with Silex Grill (Recipe)

Here is a detailed recipe for Lahmacun , specifically for preparation with the Silex Grill .

Ingredients (for approx. 6–8 lahmacun)

Dough

  • 500 g wheat flour (type 550)

  • 1 tsp salt

  • 1 tsp sugar

  • 1 packet of dry yeast (approx. 7 g)

  • 250 ml lukewarm water

  • 2 tbsp olive oil

Topping

  • 300g minced beef (alternatively lamb or mixed)

  • 1 onion, very finely diced

  • 2 cloves of garlic, finely chopped

  • 1 red bell pepper, finely diced

  • 2 tomatoes, finely diced or pureed

  • 2 tbsp tomato paste

  • 1 tsp sweet paprika powder

  • 1/2 tsp cumin (optional)

  • Salt and pepper to taste

  • Fresh parsley, finely chopped (approx. 3 tbsp)

  • Optional: Chili or paprika flakes for added spice

preparation

1. Prepare the dough

  1. Put flour in a bowl, add salt, sugar and dry yeast.

  2. Add lukewarm water and olive oil.

  3. Knead everything for about 10 minutes until a smooth dough is formed.

  4. Cover and let rise in a warm place for 1 hour , until the volume has doubled.

2. Prepare the topping

  1. Place the minced meat in a large bowl.

  2. Add onion, garlic, bell peppers, tomatoes, tomato paste and spices.

  3. Mix everything well, then fold in the parsley.

  4. Optional: Let it steep for 10 minutes to allow the flavors to meld.

3. Shape the lahmacun

  1. Divide the dough into 6-8 equal pieces .

  2. Roll out each piece to a diameter of approximately 25–30 cm (thin like pizza).

4. Prepare the Silex Grill

  • Preheat grill to medium to high temperature .

  • Optional: Lightly oil the grill or use non-stick foil if necessary.

5. Grill the lahmacun

  1. Place the dough on the lower grill .

  2. Spread about 2-3 tablespoons of topping evenly over the surface, not too thickly.

  3. Close the lid and grill for 3-5 minutes , until the dough sets and the topping is lightly browned.

  4. Optional: Finally, briefly open the lid for 30–60 seconds to crisp the underside.

6. Serve

  • Serve immediately, optionally with:

    • Lemon wedges

    • Fresh parsley

    • Yogurt or Ayran

Tips for Silex Grill

  • Don't set the grill too hot , otherwise the topping will burn while the dough is still raw.

  • Thin dough = crispy lahmacun.

  • If you're making several lahmacun in a row, briefly clean the grill in between so that nothing sticks.

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