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Lahmacun Turkish pizzas

Tonight I made lahmacun Turkish pizzas on the XL. Took the egg to the highest temp so far and cooked them at 600. What can I say, they took 10 minutes and were wonderful. The beef topping was cooked perfectly and the bases were crisp. I used tahini paste as a sauce on the dough before putting the topping on. Plate setter legs down with the baking stone elevated on ceramic pot feet. photo 20130908_182918_zps68e87345.jpg


  • CP92CP92 Posts: 207
    What makes them Turkish?  The dough?
    Laurel, MD
  • We are pretty big tahini eaters here, would mind sharing the recipe ??


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • calikingcaliking Posts: 7,318
    Are those more like pide? I don't know what makes lahmacun different except for the crust. Either way, they look awesome.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jlsmjlsm Posts: 867
    I love this guy's food. His Middle Eastern flavors are fantastic. Thanks for pointing this out! 
    Owner of a large and a beloved mini in Philadelphia
  • GriffinGriffin Posts: 7,239
    Interesting. Never heard of lahmacun but with my lack of Turkish food knowledge, that ain't surprising. Looks tasty.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • SmokeyPittSmokeyPitt Posts: 7,550
    That looks great and the recipe sounds wonderful.  I would like to try it with the salad on top.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Went through his recipes at work today. Some good looking stuff.


    Caledon, ON


  • jlsmjlsm Posts: 867
    Check out his two cookbooks, Plenty (vegetarian) and Jerusalem. Though you can get most of his recipes on line, the books are fantastic (and beautiful). His chicken with caramelized onions is truly special.
    Owner of a large and a beloved mini in Philadelphia
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