Thin-thin with spicy meat coating: for a real Turkish hamjon like on the streets of Gaziantep

Thin dough, juicy and spicy meat filled with peppers, tomatoes and garlic, 5 minutes in the oven, and endless enjoyment

Walla!

Food

21/06/2022

Tuesday, 21 June 2022, 08:40 Updated: 08:48

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For Hamjon meat (Photo: from the recipe book Turkish cuisine with timeless recipes)

Hamjon is made from a mixture of different ingredients such as onions, garlic, tomatoes and peppers combined with minced meat spread on a thin layer of dough.

It is usually round and sometimes oval.

The origin of halhamun is in southeastern Turkey, and it is now considered a very popular street food in Turkey.

Each region has its own version, and the recipe in front of you is the prevalent recipe at Gaziantep.

Ingredients can vary by region and season;

In the spring they are prepared with fresh garlic and lots of vegetables, and in the summer they are prepared with lots of tomatoes, sometimes they are stuffed with a kind of Turkish eggplant salad.

When serving, it is customary to add a lot of parsley, then squeeze a lemon on top before wrapping the ham.

It is recommended to serve with iron (yogurt drink) or sage (carrot juice / purple turnip).

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Turkish cuisine, timeless recipes (Photo: From "Turkish cuisine" timeless recipes)

The recipe from the recipe book "Turkish cuisine with timeless recipes" presented as part of the first Turkish food festival held last month in Israel.

The book, published in Turkish and English, presents 218 recipes for a healthy and alternative diet, including recipes for fermented, regional, local and gluten-free dishes and includes documentation of centuries-old traditional recipes in their original form.

This is a recipe book, full of praise for Turkish cuisine and published under the auspices of the Presidency under the leadership of First Lady Amin Erdogan, in collaboration with the Agency for the Promotion and Development of Tourism in Turkey and with the support of the Ministry of Culture and Tourism.

The aim of the book is to promote the richness of Turkish cuisine to the global audience and it includes contributions from prominent chefs, academics and experts from Turkish cuisine.

To a real Turkish hamjon

Recipe By: From Turkish cuisine with timeless recipes, Walla!

Food

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• 30 minutes work

• 70 minutes total

• Medium difficulty

• 12 units

• 6 diners

• Turkish

• Recipes for Independence Day

• fleshy

• meat

• Pastries

• Breads

• kosher

Lahmajon (Photo: From the recipe book Turkish cuisine with timeless recipes)

Ingredients

• For the bacon dough:

  • 20 grams of fresh yeast or 5.5 grams of dry yeast

  • 275 ml of lukewarm water

  • 375 grams of flour (+ 150 grams for rolling the dough)

  • 1 teaspoon salt

• For the meat filling:

  • 425 g coarsely ground or finely chopped lamb

  • 3 finely chopped tomatoes

  • 3 finely chopped red peppers

  • 15 cloves finely chopped garlic

  • ½1 bunches of finely chopped parsley

  • ½2 as a tomato puree

  • 6 teaspoons pepper spread

  • 6 teaspoons ground chili pepper

  • Teaspoon of salt

  • A teaspoon of black pepper

• To serve:

  • parsley

  • lemon

  • purple Onion

• For the conversion table, click here>

Preparation

How to make a real Turkish hamjon?

• 1

  Prepare the dough:

  Melt the yeast in a bowl with lukewarm water.

• 2 Mix the flour (375 g) and salt in a bowl.

  Open a niche in the center of the flour and add the yeast mixture.

• 3 Mix the ingredients together and put about 5 minutes until a smooth dough is obtained.

  Cover the dough with a damp towel and leave for 30 minutes.

• 4 Divide the dough into 12 equal parts.

  Roll each part into a ball.

  Cover again and leave for another 5 minutes.

• 5 Mix all the meat mixture by hand in a large bowl.

  Divide the mixture into 12 equal parts.

• 6 Preheat oven to 250 degrees.

• Lightly flour the table / marble surface with flour.

  Place one of the pieces of dough on the floured surface and form a circle with your hand.

  Then, using a rolling pin, roll the dough into circles 15 cm in diameter.

• 8 Place the meat mixture on each of the dough circles and with your hands spread the mixture to the edges.

  Again, using your hands, stretch the dough to a diameter of about 20 cm. Repeat the operation with the rest of the dough.

• 9 Place the buns on an oven tray covered with baking paper.

  Bake in the oven on the highest heat for 4-5 minutes, then remove.

• 10 Serve immediately with parsley, lemon or onion.

• If you want to bake on an oven stone

  - wait at least 20 minutes for the stone to heat up to 250 degrees.

  Place the leek majeure on a wooden cutting board, and carefully slide it to the stone, within 2-3 minutes the leek majeure will be ready.

• It can also be prepared in a pan 30 cm in diameter on the gas, with a lid.

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Tags

• recipe

• To Hamjon

• Turkish

• bread

• meat