Thin-crust pide with spicy lamb toppings (Lahmacun) from Anatolia: Adventures in Turkish Cooking (page 106) by Somer Sivrioglu and David Dale

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • valbe on October 23, 2024

    This is the second time I have made this and it was better than the first time. I made the optional red onion, sumac salad and in my opinion it is mandatory!

  • Jojobuch on August 07, 2016

    Make sure to let the dough rest - it will become very pliable and can be easily rolled out. It bakes up nice and crisp though I would have liked some more flavoring, e.g. a bit more salt and chili (nothing that can't easily be remedied).

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