Recettes Ramadan : 3 Spécialités Turques avec 1 seule pâte

Ingredients

• 1 kg All-Purpose Flour (sifted)
• 1 tsp Salt (fine sea salt)
• 500 ml Warm Water (divided: 250 ml added with flour, 250 ml added gradually while kneading)
• 250 ml Warm Milk (whole milk, warmed to about 35 °C)
• 600 g Ground Beef (lean (80 % lean))
• 3 medium Onion (finely chopped; 2 for Lahmacun, 1 for Yaglama)
• 4 cloves Garlic (minced; 2 for Lahmacun, 2 for Yaglama)
• 2 medium Tomatoes (whole, blended for Lahmacun topping)
• 1 bunch Flat‑Leaf Parsley (washed and chopped finely for Lahmacun)
• 2 small Green Bell Pepper (one for Lahmacun, one for Yaglama; diced)
• 2 small Red Bell Pepper (one for Lahmacun, one for Yaglama; diced)
• 4 tbsp Olive Oil (extra‑virgin, divided between toppings and Yaglama sauce)
• 1 tbsp Tomato Paste (concentrated tomato)
• 1 tbsp Red Pepper Paste (Turkish ‘biber salçası’)
• 2 tsp Paprika (sweet paprika)
• 1 tsp Chili Flakes (optional for heat)
• 1 tsp Black Pepper (ground)
• 1 can (400 g) Crushed Tomatoes (no added salt)
• 3 tbsp Unsalted Butter (melted; 1 tbsp for Yaglama sauce, 1 tbsp for finishing Lahmacun, 1 tbsp for brushing galettes)
• 200 g Turkish White Cheese (Beyaz Peynir) (crumbled)
• 200 g Spinach (fresh, coarsely chopped)
• 100 g Kashar Cheese (grated (hard Turkish cheese))
• 125 ml Water (added to Yaglama sauce for proper consistency)

Instructions

1. Make the Dough – Mixing

   Place 1 kg flour and 1 tsp salt in the mixer bowl. Add 250 ml warm water and 250 ml warm milk, then start kneading. While kneading, gradually pour the remaining 250 ml warm water until the dough is smooth, elastic and no longer sticks to the bowl.

   Time: PT5M

2. First Rest

   Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel and let rest for 1 hour at room temperature.

   Time: PT1H

3. Portion and Second Rest

   Punch down the rested dough, divide into 100 g portions (about the size of a golf ball), roll each into a smooth ball, place on a floured tray, cover with a towel and rest for 30 minutes.

   Time: PT30M

4. Prepare Lahmacun Topping

   In a food processor, blend the onions, garlic, tomatoes, flat‑leaf parsley, green and red peppers until a very fine purée. Transfer to a bowl, add 300 g ground beef, 2 tbsp olive oil, 1 tbsp tomato paste, 1 tbsp red pepper paste, 1 tsp salt, 2 tsp paprika, 1 tsp black pepper, 1 tsp chili flakes (optional) and mix until fully combined.

   Time: PT15M

5. Prepare Guzleme Filling

   Coarsely chop the spinach, crumble the Turkish white cheese, grate the Kashar cheese and combine in a bowl. Add a pinch of salt and mix gently.

   Time: PT10M

6. Prepare Yaglama Sauce

   Heat 1 tbsp olive oil in a skillet over medium heat. Add diced green pepper, red pepper, onion and minced garlic; sauté until translucent (≈5 min). Add 300 g ground beef, break up, and cook until lightly browned (≈5 min). Stir in 1 tsp salt, 1 tsp black pepper, 2 tsp paprika, 1 tsp chili flakes (optional), 1 tsp tomato paste and 1 tsp red pepper paste. Add the canned crushed tomatoes, 125 ml water and 1 tbsp butter; reduce heat to low and simmer 10‑15 min, stirring occasionally. Adjust seasoning if needed.

   Time: PT25M

7. Roll the Dough

   On a flour‑dusted work surface, roll each 100 g ball into an ultra‑thin circle about 1 mm thick (≈10‑12 inches diameter). Keep the rolled sheets covered with a towel to prevent drying.

   Time: PT20M

8. Cook Yaglama Galettes

   Heat a non‑stick crepe pan over medium‑high heat. Cook each rolled sheet 1 minute per side until lightly golden. Stack the cooked sheets on a clean towel and keep covered to stay soft.

   Time: PT20M

9. Assemble Yaglama

   Lay a cooked galette on a plate, spread a generous spoonful of the Yaglama sauce, place another galette on top and repeat, creating a stack of 4‑5 layers. Drizzle the top with the remaining butter, cut into wedges and serve with a dollop of Greek yogurt.

   Time: PT10M

10. Bake Lahmacun

    Preheat the oven to 180°C. Place a rolled dough sheet on a parchment‑lined baking sheet, spread 1‑2 tbsp of the Lahmacun topping evenly, and bake for 10 minutes. Transfer the partially baked Lahmacun to the hot crepe pan for 1‑2 minutes per side to crisp the underside.

    Time: PT15M

    Temperature: 180°C

11. Cook Guzleme

    Heat a skillet over medium heat. Place a rolled sheet in the pan, spoon about 1 tbsp of the cheese‑spinach filling onto half, fold the sheet over and press the edges with a pizza cutter to seal. Cook 3 minutes per side until both sides are golden and the cheese is melted. Brush with melted butter before serving.

    Time: PT15M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Salt: Kosher Salt
• Instead of Warm Milk: Plant‑based milk
• Instead of Ground Beef: Ground Lamb, Ground Turkey
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Flat‑Leaf Parsley: Cilantro
• Instead of Green Bell Pepper: Zucchini
• Instead of Red Bell Pepper: Red Chili
• Instead of Olive Oil: Vegetable Oil
• Instead of Tomato Paste: Red Pepper Paste
• Instead of Red Pepper Paste: Paprika Paste
• Instead of Paprika: Smoked Paprika
• Instead of Chili Flakes: Cayenne Pepper
• Instead of Crushed Tomatoes: Fresh diced tomatoes
• Instead of Unsalted Butter: Margarine
• Instead of Turkish White Cheese (Beyaz Peynir): Feta Cheese
• Instead of Spinach: Swiss Chard
• Instead of Kashar Cheese: Mozzarella

Equipment Needed

• Stand Mixer or Food Processor
• Large Mixing Bowl
• Measuring Cups and Spoons
• Rolling Pin
• Crepe Pan or Non‑Stick Skillet
• Baking Sheet
• Parchment Paper
• Oven
• Spatula
• Sharp Knife
• Cutting Board
• Pizza Cutter or Scissors (optional)
• Clean Kitchen Towel

Critical Steps — Do Not Skip

• Achieving a smooth, elastic dough that does not stick to the bowl.
• Rolling the dough to an ultra‑thin 1 mm thickness.
• Ensuring the ground beef in the Yaglama sauce is fully cooked before adding tomatoes.
• Flipping the galettes quickly to keep them soft and pliable.
• Sealing the edges of Guzleme tightly to avoid filling leakage.

Chef Tips from the Video

• For extra flavor, brush the Yaglama galettes with a mixture of melted butter and a pinch of sumac before stacking.
• A quick squeeze of fresh lemon juice over Lahmacun adds brightness.
• If you prefer a crispier texture, bake the rolled dough sheets for an extra 2 minutes before adding toppings.

Troubleshooting

Storage

Refrigerator: Store cooked Yaglama, Lahmacun, and Guzleme in airtight containers for up to 2 days.

Freezer: Uncooked dough balls freeze well for up to 1 month; thaw overnight in the fridge before use.

Room temperature: Freshly baked flatbreads can stay soft for 2‑3 hours covered with a cloth.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated.
• Lahmacun topping and Yaglama sauce can be made up to 12 hours ahead and stored in the fridge.
• Guzleme filling stays fresh for 24 hours; keep it covered.

Frequently Asked Questions