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Lahmacun : Middle Eastern Goat Mince Tart

Lahmacun : Middle Eastern Goat Mince Tart

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45

Ingredients

Serves 4

  • For tart dough : whole-wheat flour 130 gms

  • lukewarm milk 1/4 cups

  • sugar 1 tsp

  • active dry yeast 1 tsp

  • salt 1/2 tsp

  • keffir 1/2 cups

  • Water or as needed to knead the dough 1/2 cups

  • For filling : Chevon goat mince 150 gms

  • finely chopped onion 1 cups

  • garlic paste 1 tbsp

  • chopped green garlic 1/2 cups

  • salt 1 tsp

  • cumin powder 1 tsp

  • all spice powder 1 tsp

  • sumac 1 tsp

  • tomato puree 1/2 nos

  • chopped coriander 1/2 cups

  • chopped mint leaves 1/4 cups

  • fresh turmeric paste 1/4 tsp

  • onion spiced 1 nos

  • oil 2 tbsp

  • sliced aubergines 1/2 cups

  • roasted pinenuts 1/2 cups

  • pomegranate seeds 2 tbsp

  • red chilli flakes 2 tsp

  • egg yolk for egg wash 1 nos

Directions

  • 01

    To activate yeast : in a bowl put milk sugar and stir.

  • 02

    Now sprinkle yeast and keep aside to activate for about 10 minutes

  • 03

    In a bowl put dough and mix salt.

  • 04

    Now add in activated yeast, keffir and water. Prepare a sticky dough and cover it with a damp cloth and keep aside for 1 hour to proof.

  • 05

    Meanwhile in a small pan add 1tbsp oil and add sliced aubergine to pan fry

  • 06

    Let it cook from both the sides and keep aside

  • 07

    Sprinkle it eith some salt and red chilli powder

  • 08

    Now in another pan add remaining oil and add chopped onion to it

  • 09

    Cook till golden brown

  • 10

    Add in garlic paste and chopped green garlic

  • 11

    Cook for another 10 minutes

  • 12

    Now add tomato puree, salt, turmeric paste, cumin powder, all spice powder and chilli powder

  • 13

    Cook on slow flame till the paste leaves the sides of the pan

  • 14

    Now add mince and stir continuously

  • 15

    Keep breaking the mince

  • 16

    Cook on slow flame and add coriander and mint leaves

  • 17

    Once the mince is cooked switch off the flame and keep aside.

  • 18

    Punch in the dough and degas it

  • 19

    Roll it with a rolling pin into a rectangle and trim it with the help of a knife

  • 20

    Thicken the edge of the prepared tart using the trims

  • 21

    Preheat the oven at 200℃

  • 22

    Set the aubergine slices on the tart surface

  • 23

    Now put onion slices on it

  • 24

    Spread the prepared goat mince over the onion layer

  • 25

    Give eggwash to the thickened edges of the tart

  • 26

    Bake it for 25-30 minutes

  • 27

    Now sprinkle roasted pinenuts and pomegranate seeds

  • 28

    Also put splashes of sour cream

Review

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anurag k.p

01 years ago.

nice

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