I’ve seen a few recipes for this where you basically make a pizza dough with yeast that rests for a while. I’ve also seen a few that have no yeast at all. And I’ve seen a few that have quick-acting yeast, but I have none of that.
What is the most traditional/what will give the best results?
Thanks
heb wel weer n keer zin in. Die van Sema was lekker maar bij voorkeur zoek ik er nu eentje in 't centrum
update: doner nijmegen geprobeerd, vond 'm maar matig, vooral voor de prijs (5eu!). Bij de Sema was de prijs/kwaliteit verhouding beter, maar die is nu opgedoekt. Volgende keer 'ns Bereket kijken
I love the Lahmacun of the Turkish bakers here in Ghent (Belgium). I'm going to Antalya in the beginning of September for Holliday's and I am eager to test out some different local Lahmacun. Can you recommend some good places?
Şu anda okula gidiyorum ve yanımda lahmacun var açlık oyunlarını başlatacağım,şans dileyin.
Hello Turkish people, I'm from Belgium and I like going to the Turkish shop nearby. They sell really good lahmacun but I'm wondering if and what toppings u use? And do you roll it or do you eat it like a pizza.
Thanks already, have a nice day and good luck with Ramadan.
