Week 26 - International dinner: Lahmacun, Tartiflette, Küpsisetort, Flan patissier

Lahmacun

Lahmacun is derived from the Arabic word Lahm ü Macun, meaning meat and kneaded dough. Although the history of lahmacun is not known exactly, this information points to us that we may have gotten lahmacun from Arab culture. This thesis gets stronger when it is taken into consideration that many of our foods originating in Southeastern Anatolia are taken from this culture. But like many of the foods we add to our kitchen, we do this with such dignity that I do not see any harm in saying it.

For some reason, it is tried to be marketed as Turkish pizza to foreigners who come to the country. It is a huge mistake to compare Lahmacun with pizza, especially to put the two on the same pan. Yes, pizza is also a delicious food, I love it too. But if you put them side by side, I will choose lahmacun. And if there is ayran (yoghurt drink) or salgam suyu with it, what else I can ask.

It takes a long time to cook, as there is only one lahmacun on the baking tray at a time. That's whuy better to cook with bunch of friends, even you can organize cooking club days with like-minded people. You can take the cooked lahmacuns on a plate and cover them with a lid or put them in a bag and prevent them from cooling.

Is Lahmacun Cooked in a Pan?

There are many people who cook homemade lahmacun in a pan. I have tried it before but unfortunately I am not satisfied. The meat on it is cooked with its own steam and boiled but it should be fried. I do not like that boiled meat look, smell and taste. But if you don't mind, you can also cook it in a pan.

Serving : 10 Pieces

Ingredients

For the dough;

• 3 cups all purpose flour,
• 1 teaspoon salt,
• 1 cup water, slightly warm.

For the topping;

• 150 g ground beef,
• 100 g ground lamb,
• 1 onion, finely chopped,
• 1 green pepper, finely chopped,
• 1 tomato, finely chopped,
• 1 clove of garlic, mashed,
• 1 tsp tomato paste,
• 1 tsp pepper paste,
• 1/2 bunch parsley,chopped,
• 1 tbsp isot pepper or red pepper flakes,
• 1 teaspoon salt.

Preparation

1. Mix flour and salt for dough,
2. Add water slowly and knead until you get a soft dough,
3. Cover it and rest for half an hour,
4. Take all other ingredients on a large cutting board and mix with a knife as if you are chopping them,
5. Heat in the oven at 240 degrees,
6. Take a small piece of dough and roll in the size of a plate,
7. Put the dough leaf into the oven tray,
8. Take 2 tbsps from the filling and spread over the dough,
9. Bake until the edges are slightly brown,
10. Prepare the remaining dough and filling in the same way,
11. You can serve and eat with persley and fresh lemon juice.

 

Tartiflette

Ingredients

• 1kg/2lb 4oz Charlotte potatoes, peeled
• 250g/8oz bacon lardons
• 2 shallots
• 1 garlic clove
• 100ml/3½fl oz white wine
• 200ml/7fl oz double cream
• sea salt and freshly ground black pepper
• 1 whole Reblochon cheese (about 450g/1lb), sliced

Method

1. For the tartiflette, preheat oven to 200C/400F/Gas 7.

2. Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.

3. Drain and set aside to cool slightly.

4. Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.

5. Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.

6. Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.

    

   

   Küpsisetort-Estonian cookie cake

   
   4 packets of square/rectangular cookies (180 g/6 oz each) / 48 cookies
   100-200 ml milk or coffee for dipping the cookies
   750 g thick sour cream (about 20% fat content)
   
   

   Chocolate glaze:
   100 g dark chocolate
   50 g unsalted butter
   4 Tbsp double cream
   
   To decorate:
   crispy pearl sugar
   fresh berries
   coconut flakes/shredded coconut
   

   Here's a true Estonian classic - a layered cookie cake. Dip 12 to 15 cookies into the milk or coffee and place onto a suitable cake tray. (You can use 3x5 cookies or 15 in total, depending on your cake tray, you may prefer 3x4 pattern, resulting in 12 servings).
   Now spread about a third of the sour cream evenly on top of the cookies. Continue with 3 more cookie and 2 more sour cream layers, finishing with the cookie layer.
   Cover the cake with a cling film and place into the fridge to soften.
   
   If you do not like cacao, without cacao glaze tart is also tasty. To make the chocolate glaze, break the chocolate into pieces and place into a small saucepan with butter and fresh cream. Slowly heat on a medium heat, stirring regularly, until the glaze is smooth and glossy. Spoon over the cake, spreading it evenly all over the top. (If using shredded coconut or pearl sugar for garnish, do it now, so it sticks into the chocolate glaze). Place back into the fridge to harden.
   
   To serve, cut the cake into neat squares (or rectangles, if your cookies weren't square), or smaller slices, if you prefer. Garnish with berries, green variety of blackcurrants, raspberries or blueberries.