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Lahmacun Turkish pizzas
luist
Posts: 15
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.
Comments
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We are pretty big tahini eaters here, would mind sharing the recipe ??-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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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 2013A happy BGE family in Houston, TX.
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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
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Interesting. Never heard of lahmacun but with my lack of Turkish food knowledge, that ain't surprising. Looks tasty.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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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.
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Went through his recipes at work today. Some good looking stuff.
Steve
Caledon, ON
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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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