Flat Bread Schmeared with a puree of Chourico Sausage, Oil, Pimento Paste, Lemon Juice and Smoked Paprika. Cooked Stove top or in the Oven. Garnish it off with Fresh Parsley or Cilantro.
Servings: 8 Lahmacun
Equipment
- 1 Food Processor
- 2 Mixing Bowl
- 1 Skillet or Baking Trays
Ingredients
- 2 Links Chourico Sausage - Mild
- 1/4 C Oil, Lemon Juice, & Sweet Pimento Paste
- 1 Tbl Smoked Paprika
Bread
- 2 C Flour - plus more for rolling
- 1 C Warm Water
- 1 1/2 Tbl Sugar
- 1/4 C JAH Poly Flour
- 1/2 Tbl Yeast
- 1/2 Tbl Kosher Salt
Instructions
Flat Bread Preparation
- Mix Water, Sugar, Yeast & 1 C Flour with a Whisk. Cover with Plastic and place into the Oven. Turn the oven on for 20–30 seconds and then turn the oven off. Leave for about 30 minutes.
- Add 1 C Flour, Salt & JAH Poly Flour. Mix 3 minutes on low and 5 minutes on a higher gear. Add more flour to get a slightly tacky dough. Cover with Plastic and place into the oven. Turn the oven on for 20–30 seconds and then turn the oven off. Leave until doubled. About 1 hour.
- Weigh and Shape into 60 g dough balls and let rest 20 minutes or so covered.
- On a heavily floured surface, flatten out all the Dough Balls with the palm of your hand. Then roll the dough out thin to about the same size as a 6-7 inch pot lid. Use the lid to stamp out a perfect circle. Shake off any excess flour and set aside covered. If the dough sticks to the roller, coat the dough in more flour. If the dough shrinks back too much, allow the dough to rest longer.
Meat Mixture
- Add the Oil, Lemon Juice, Pimento Paste and Smoked Paprika into a food processor fitted with both a Blade & Shredder attachment. Run the Sausages through the shredder and Puree the meat until it's a Paste.
- Schmear the Paste on the prepared Flat Bread using 1/4 C portions (more or less), you're looking for just a thin spread. Wet the back of a spoon to assist in spreading the meat out and very thin. Keep wetting the spoon and spreading. Cook stove top or in the oven.
Stovetop Lahmacun
- Heat a skillet up over medium heat and wait until it is hot. Then lay in the Lahmacun, cover and cook 3 minutes. Repeat for each Lahmacun. You may have to lower the heat to medium low after sometime. Just keep an eye on the bottom and adjust the heat if necessary to stay around the 3-minute mark of total cook time per Lahmacun.
Oven Lahmacun
- Preheat the oven to the highest setting with the rack in the middle position. Place however many Lahmacun you can on a baking sheet and bake for about 5 minutes. You can also stretch the dough to elongate it and fit more on a baking sheet.