Oyster Mushroom Lahmacun Recipe
with lots of urfa pepper
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Ingredients
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Topping
Method
Preparation
- 1
Prepare the Dough
In a mixing bowl, combine the flour, instant yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for about 5-7 minutes until smooth. Cover and let rise for 1 hour.
- 2
Prepare the Topping
In a skillet, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and oyster mushrooms, cooking until the mushrooms are tender. Stir in the tomato paste, urfa pepper, cumin, salt, and black pepper. Cook for an additional 5 minutes, then remove from heat and stir in chopped parsley.
- 3
Assemble the Lahmacun
Preheat the oven to 475°F (245°C). Divide the dough into equal portions and roll each portion into a thin circle. Place the rolled dough on a baking sheet and spread a layer of the mushroom topping over each circle.
- 4
Bake
Bake in the preheated oven for about 8-10 minutes or until the edges are crispy and golden.
- 5
Serve
Remove from the oven and allow to cool slightly before slicing. Serve warm, optionally with fresh parsley and a drizzle of olive oil.