Pizza Teilchen nach Art von "Lahmacun" - warm und kalt lecker - gut einzufrieren

Hello everyone, nice to have you back with us. Today I would like to show you how to make spicy pizza doughnuts using art lachmacum. I say art lachmacum because there is an original recipe that is probably made differently in every region of Turkey. We have designed it so that it tastes good for us. That's why it's called art lachmacum. Take a look at the sheet. The second sheet is now in the oven. I've already cut one. The minced meat is still hot. It's still steaming. It's nice and juicy. You can see the juice rising. It's not dry. The cheese on the edge is really nice and crispy. We're going to let it taste with a nice leaf salad and show you how we made it. Have fun! Hello everyone. You see me in the tomato jungle. Today I'm going to show you how to make Turkish pizza doughnuts. We need one or two tomatoes. It depends on the size. I have some ripe tomatoes here. I'll get them first. One. Two. I'll take them. They're not nice. Simon will take them. They're so small that I'll take a third. These are the last ones. But we'll take what we can take. One or two normal tomatoes. I'll take three. Then we need peppers. I want them to be a little spicy. That's why I'll take a red one. Pimentos de Padrón. They're a little spicy. I'll get them first. Or I'll make myself new. Let's see if we can find some nice red peppers. Or if they're not ripe yet. Then we'll do it differently. We'll take one of the light ones. Since they're quite small, we have two. We need a nice one. Then we'll take the one that's slightly discolored. It's also nice and small. We'll cut it out. These are not three normal peppers. So we're looking for a nice one. We'll bring some color into the game. We'll take a California Wonder. It's starting to color up. We'll take that too. Then I'll take the bowl again, Simon. And now some parsley. I have some root parsley here. I'm looking for some nice stalks that we can use for the green stuff. Some are already turning yellow. But I see some nice ones here. We'll take a big stalk. One more. So we have parsley, tomatoes and peppers. And now we're going into the kitchen. Before we take care of the vegetables, we'll start with the starter, the yeast dough. I've prepared milk mixed with water, warm. By the way, in the video description we always give you the complete recipe, the list of ingredients. If you don't know how to get there, just use the comment function. We shot a short video where we show and explain how to get there. Just put video description in the comment. Then we'll send you the link to the video. But now back. We have the milk in here now. Then some sugar comes in. Then some oil comes in. Then I have an egg white here. And I still have the yeast in the fridge. I'll get it right now. And here I have the fresh yeast. Already weighed. Then we'll just stir the whole thing until the yeast has dissolved and the sugar. Then the whole thing can go a little. In the meantime, we can take care of the processing of the vegetables. But it takes a while until the yeast has dissolved here. Today we have nice weather. The sun shines here on the work surface. That means I'll just put the lid on and then it's warm enough so that the light starter can start to go. The yeast unfolds its effect and this milk-water-yeast mixture becomes a little fluffy. I think that looks good. I don't see any lumps anymore. That means we can put the lid on and leave the whole thing here in the sun for a while. Then the whole thing can work with the yeast. And now we take care of the vegetables. So, once, twice and of course the parsley. I'll put it back over so that it doesn't get soft in the sun. Because we'll need it later too. In the bowl I already have minced meat in it. I'll put it aside for a moment and get my food processor. A little shredder is ideal for something like this. We will now roughly cut these tomatoes. And then we take the peppers here, cut them open and clean them, i.e. take out the placenta, the white skins and the seeds and pack them into the tomatoes. I have washed the vegetables, of course, even if it is your own garden. Environmental influences should always be washed off. It wouldn't be so bad to cook directly. It would be really bad to boil it if you don't wash it off. And before the question comes later, you can't boil them, but you can freeze these particles wonderfully. And if you let them slowly thaw overnight in the refrigerator, the next day again briefly in the oven, then they are as fresh. But they also taste really cold, really delicious. So, then cut the other peppers in here too. And here with the roast pepper, which has turned red because of the spiciness. No, joke aside, it is ripe and hot. I take out the placenta very neatly and cleanly, because most of the spiciness is in the placenta and in the seeds, which does not mean that the fruit itself does not have spiciness. Yes. I think that's it for now. Then we have to let the machine run so that we can get space again. Okay, now we have a little space here again. That means the next peppers can still go in. If you don't have a food processor, you can of course cut it into very, very small cubes. Then you have more structure afterwards. But I like it that way, then it mixes wonderfully with the chop. You can of course also cut it very small. Now another ingredient comes in with me. It is not in the video description. We like garlic, which means I'm going to add a teaspoon of garlic paste. If you don't know our garlic paste, we are happy to link it below in the video description. But not everyone likes garlic, we do. That's why it's part of us. And then again lid on. And then we grind a little more. Always with impulses, so that the coarse pieces can still fall down from above and not a part is made completely into puree and the rest still has thick pieces. Then let's see what it looks like in there. Look, you can still see the pieces. And that's how I like it too. That means it can already go into the bowl with the chop. But we don't want to give anything away. That means we also take everything from the tool, from the machine. It doesn't have to end up in the drain. You can still use everything. Knife out. Yes. And then we take all the content here. Okay, there's something else down there, that has to go with it. You should see, you can't see it behind the camera, but while I put this in here, of course you can smell the ingredients. He was just standing here like this. Good. Then I have prepared here. I have sweet paprika, I have a little thyme, I have salt, I have fennel and I have cumin. With cumin, the spirits always separate. If you don't like it, just leave it out. Cumin is super healthy and it doesn't taste at all like our normal cumin, which we are used to in German cuisine. Just try it. And if you only take half the amount, which is listed in the video description, try it out. Because it's really delicious with the cumin. So, the spices still in the bowl. And since I'm only cooking for us again, I don't have any problems to work it down well with my hands. You can put on gloves, you can take a spoon, fork, whatever. I like to do it with my hands and I will continue to do it with my hands. And now we're going to add parsley. Then let's see. I'll leave one stem for the salad later, because we have salad this evening. And here we are just cutting it into the mince. Whenever I use parsley, the stems here are much too bad for the compost. I always freeze them in a can or in a bag. And when I cook broth or soup or for the sauce, I always get the frozen stems out and throw them in, because they still give enough flavor. You don't have to throw them away. Then the parsley is also kneaded with it. And then, of course, the time has come to taste. I can't try raw mince, but I know that the amount fits us. And that's why I'm not going to take a taste test here. Raw mince just doesn't work for me. And yes, often enough that I know that the amount that is specified here fits us. But yes, tastes are different. So for you, if you can't taste it and if you can't taste it raw because of the mince, just go there, take a small piece, roast it on the stove, try it, it fits, wonderful, if not, adjust. But since the whole thing still takes time with the dough, we put the lid on and put it in the fridge. Then let's see, let's continue with the dough. Now the yeast is starting to work. Perfect. And now I go to the weighed flour. I put a little bit in first. As long as the dough is still so liquid, I actually stir with a tool so that I don't have everything sticking to my fingers. And if I can't get on with the tool, then I take my hands afterwards. And now the time has come where the tool is exchanged for my hand. Yes, that means, of course, I take everything off the tool again. We don't want to give anything away. So. And then I'll add the rest of the flour right away. And now I'm making a smooth dough out of it. And always from the outside back to the middle so that we can work as much air in here as possible. Fold it inwards and press it down again. And then always clean the bowl with the dough so that we can use all the ingredients. Now we have a nice dough ball here. Close the dough again at the bottom. And then we pack it in here. And so that it doesn't dry out in the 30 minutes, I take my oil sprayer and spray it a few times so that the surface has a little oil. And then we put the lid on and let it go for about 30 minutes. That's usually enough here. And when the kneading time is over, we'll see you again. So, we're back. Half an hour of kneading time is over. And look at how the dough has developed. It looks really good. And now we need a little flour on the work surface again. But maybe a little too much. I'll clean it up later. And then we'll get the dough out. Wonderful. Get the rest out here. It's not much, but it can still go in. Okay. Now we're going to make a long sausage here. I have now preheated the oven at 200 degrees and now it's time to shape it. My eye measurement is always bad. If you want to know exactly, weigh the total amount of dough and divide it. I always do it pi times thumb. I make four pieces and divide each piece into three to four. I like to make them smaller. Five from the slightly larger piece. Then we take a piece off. So. Okay. Once the sausage on the side. And then I'll take one piece after the other and always take the edges and pack them in the middle. I want to get some air in here again. And then turn it around and then exert pressure in the middle and then always work nicely to the side so that we get a small edge on the outside and a recess in the middle. And how big the tala, yes, the spicy pastry will be, of course, that's up to you. I always try to make it as thin as possible because the yeast dough goes into the oven and until everyone else is done, a little bit more. Always make sure that we have a little edge and otherwise always put the pressure on the outside. So. Dough map. And then we put it on a sheet of baking paper. Work again briefly. And then we get the bowl with the hook and just pack it in the middle. Simon just whispered in the background, delicious. Looks great, yes. And believe me, it tastes delicious. Last time you didn't want to take any with you. But this time you can't avoid it. You have to try it this time. But last time Simon was a bit under time pressure and couldn't stay there to eat. And yes, it was still too hot to transport it. And this time he will be happy if he can eat or take something with him. Exactly. So. We got some air in. A little flour, turn the whole thing around from the front to the middle to the edge. Use your fingers to apply pressure. And really nicely enlarge the thing. Leave a small edge. How thick you put the minced meat in there is up to you. Matthias doesn't like it, for example, when the meat filling is too thick. That's why I always have to take a little less. But what Matthias really likes is when I'm at the end, until everyone is finished, the first ones have already risen a bit on the sheet. We'll brush the edge later. And on the brushed edge, that's what Matthias really likes, I always put a little grated cheese around it. And yes, it sticks to the egg yolk when we brush it. And that's what Matthias really likes. That's why we're going to, it's not in the recipe, put a little cheese on the edge. Originally you don't need it. It has additional calories, but also additional taste. And yes, it tastes delicious. But of course it's also additional fat again. Everyone has to decide for themselves. Okay, then we'll put the whole thing back on the sheet. We'll work on it again here. And then the bowl comes again. And then there's something from the minced meat on it again. Okay. So, we'll continue at this point until the chunks are ready. And then we'll see each other again. So, as you can see, the dough processing is finished. I spread the minced meat evenly everywhere. If you still have leftovers of the minced meat, put them in a nice, small, flat fritter pan, fry until they are nice and brown from the bottom, turn them over once, they also taste really delicious. But for me it was enough. 17 pieces. It would have been 18 if we had distributed it evenly. But it turned out to be 17. Okay, I still have the egg yolk here. We had the egg white in the dough. And now I have the egg yolk with a sip of water and stir it up properly and then I'll start brushing the edge. In parallel, we have already grated a little Emmentaler, because I sprinkle it a little on the edge. If you like cheese and don't have to pay attention to the calories, you can of course also make cheese with Emmentaler. But yes, for me it is so rich enough, even if I have taken fat-free minced meat, i.e. fat-reduced beef mince. But yes, everyone is free to add cheese to it. So, the sheet we finished first, I brush the edge now. It has already risen a little bit. It has been standing for a few minutes now, because it takes until everything is nicely processed. The egg yolk ensures that the dough gets a nice color. And yes, then of course the cheese sticks much, much better when I sprinkle it on it. Otherwise it would just crumble and the egg yolk is then like glue in this case. And we have top and bottom heat in the oven, which means I won't put both sheets in at once, but I'll bake one sheet first before the other sheet comes into the oven. Because otherwise I have an uneven baking result, that one is beautiful from below and the other from above, but from below they are not so beautiful brown or crispy. Okay, that aside. And now I grab here, I scraped it extra fine. And now I grab the cheese and try to stick something to the edge of the egg yolk. Simon has already said cheesy crust pizza. Nice with cheese on the edge. Yes. Delicious. Yes. And with cheese, if you want to do it, of course it's a matter of taste whether you take a mild Gouda or an Emmentaler or a spicy mountain cheese. All according to your taste or what the refrigerator still gives to pieces of cheese, which need to be processed whether they want to or have to. The oven has already reached its temperature. And then we push it to medium heat in the oven. And yes, 20 to 25 minutes the whole thing takes. When they are nice and golden, the meat is relatively thin here, it is cooked through quickly. And Simon opens the oven for me. And I'm pushing the first sheet into the middle now. And when we get it out, we'll see each other again. See you in a minute. So, we got the first sheet out of the oven. I just pushed in the second one. And look here how delicious they look. The cheese melts nicely on the edge. And golden brown. And really tasty for us. We'll cut one in a minute. And the second sheet is now in the oven. We have a salad for dinner tonight. And yes, let's enjoy it now. But we still want to cut one together, okay? So, they are still really hot. I'll just cut it in the middle. Normally we don't eat them with cutlery. I just bite into it, but I don't want to mess up. That's why I don't bite off now. And look here. We have the dough, which has risen wonderfully. We have the spicy mince. It's not dry at all. You notice, it's wonderful. You can still see the juice coming up on the edge. So really nice. Juicy. And yes, crispy edge. The cheese on top. The spicy mince with the tomatoes and paprika in there. Really delicious. We will enjoy it. There is also a salad. And if you liked it, of course we are happy as always about a thumbs up, a comment and of course also about a subscription. See you next time.