Sunday, September 11, 2011
This dish originally cooked with ground meat and called "lahmacun", this is the version with cheese, in turkish cheese mean "peynir" so we call this "peymacun" :)
The size is normally bigger, I wanted to make it smaller, it's a nice appetizer, mine is a bit crispy, the way I liked it, if you don't like crispy, you can add a bit water in the cheese mixture or maybe chopped tomato, with tomato juice it'd be softer.
For the dough:
2 gl of flour (300 gr)
1/2 table spoon salt
water (1 gl)
For the topping:
100 gr white cheese
I used dry yeast, mix all ingredients for the dough and knead. It should be soft as your ear lobes. Add flour or water as needed. Let it rest around 1 hour.
For the topping mash cheese, mix with the other ingredients.
After the dough is ready, you can cut it in smaller balls. If you open thinner it will be more cripy the way I like. It is around 5 mm, I make my peymacun like small circles, you can make it bigger.
Open the dough, lay the toppings all over. Cook for 15-20 minutes into preheat oven 200 degrees.
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