How to make lahmacun

How to make lahmacun


  • 1 pastry
  • 2 modus operandi of meat dumplings dough
  • 3 amounts of meat filling dough
  • 4 way to prepare meat dumplings dough


People accept different categories and levels on the pastries of all kinds due to the ease of eating and taste delicious, and we see mediating all family tables and events punctuated by meals, so they become present in the birthdays and occasions graduation and even open buffets as one of the most important high-end items that are a common desire everyone without exception.

One of these pastries are meat dumplings dough, which I knew very much in the Arab countries, especially in the Levant in Jordan, Syria and Lebanon in particular, and is creative chefs and housewives in manufacturing and in the forms and components, in addition, there are many restaurants competent prepared and provides services to customers throughout the day due to the large number of demand from young and old at all times.

Modus operandi of meat dumplings dough

Ingredients required

  • The amount of white flour 5 cups
  • Spoon and a half fine sugar
  • One teaspoon of baking powder
  • Text spoon large instant yeast
  • Large half teaspoon salt
  • Half a cup of vegetable oil
  • Water as needed
  • The amount of milk 4 tbsp

Amounts of meat filling dough

  • Half a kilo of minced meat, crushed
  • Half kilo tomatoes, chopped fine
  • Large onion, chopped fine
  • Half teaspoon each of salt, cinnamon, pepper
  • Pomegranate molasses tbsp
  • Lemon juice a tablespoon acid

How to prepare meat dumplings dough

  • Preparing the dough first, consisting of all the above ingredients to mix flour, sugar, milk, baking powder, yeast and salt until they become a cohesive dough.
  • Add the oil gradually with little water as needed to keep the dough is cohesive and not loose
  • Then leave the dough for a period until the yeast to increase its size, it should be covered with a piece of cloth until the fermentation well.
  • Repeat knead the dough and then to divide into equal balls and leave for a period of up to rest a little flour users on our fingers so do not stick to hands. For a period of 30 minutes.
  • We flash the dough by Shobak on the oval or round shape
  • We prepare the filling in the meantime, so as to mix the onion, meat, tomato, pomegranate molasses and can be used raw or after the fire a little stirred up fry.
  • We charge an individual over each piece of dough by tablespoons of the filling almost by the size of the dough Mufrodh
  • Keep meat baked dough on medium heat until blush dough from the bottom and fry the meat on the face.


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