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Tasty Side to Life Tours Website

Sunday, November 20, 2011

Sailing Around Spain-Turkish Pizza-Lahmacun Recipe

I went on the most amazing trip this summer. I sailed around Fomentera, the private island of Esmerelda and Ibiza, Spain.

I was with the sweetest family and 7 great Turkish staff along with a chef all on a 109 foot sail boat. We woke up each morning and sluggishly lifted ourselves out of the main cabin, onto the top deck and were awoken with beautiful displays of huge plates of fruit (kiwi, melon, strawberries, mango).

Breakfast Fruit Platter
Lunch consisted of huge beautiful platters of freshly fried fish which the captain had caught the night before and was served paired with the most beautiful simple tomato sauce.

We dined over 3 courses while the sun was setting over the sea. Pretty much all I have to say is- was an incredible trip.

The chef and staff were Turkish and as I am in LOVE with Turkish food and the country (Turkish cuisine is largely based on traditions which date back to the Ottoman empire and Ottman cuisine. It is a fusion between Central Asia the Middle East and Balkan cuisines). I asked our chef one sleepy morning to teach me how to make a Turkish pizza and the recipe he taught me is below.

Turkish pizza is covered with minced lamb which is not something we are used to in the Western world. It has a great deal of flavor, spice and is bright and fresh. It's a common snack in Turkey (along with Turkish gozleme bread which I also adore or Sa Boregi  and it is delicious with just a squeeze of lemon and eaten plain or rolled up in a leaf of lettuce with a slice of tomato (or you can always just cut it into wedges and serve them as a little quick snack). Sounds good, no?  If you haven't ever tried it you should.
The Resting and Rising Dough

The boat I was on is actually available for hire and 1 week on it is like a dream. Check it out here. http://www.charterworld.com/index.html?sub=yacht-charter&charter=syofelia-5664

Lahmucun or Turkish Pizza
A local Turkish snack and a great, spicy and flavorful pizza that you must try! 
Makes 4 Servings
    • 1 Teaspoon Dried Yeast 
    • 1/2 Teaspoon sugar
    • 1/2 cup luke warm water 
    • 3 Cups Flour
    • 1/2 teaspoon salt
    • 1 Tbls olive oil
    • 1 Tbls Butter
    • 1 Onion
    • 1 tomato skinned and chopped-boil kettle and pour over the tomato and then let it stand for a few minutes and remove the peel
    • Salt and pepper
    • 8 oz minced lamb meat
    • 2 Tbls Tomato Paste
    • 1 Tsp Chili Pepper
    • 1 Tsp Paprika
    • 1 Teaspoon paprika
    • a few slices of lemon
    • 1 Head of Lettuce
    • 2 to 3 cloves garlic
  1. For the Dough: Dilute the sugar in water and sprinkle yeast on top of it. Let it stand for a few minutes until it starts to foam a bit 
  2. Sift the flour and salt together in a bowl and make a well
  3. Add yeast to the mixture and a Tbls of Olive Oil
  4. Combine everything gradually until it creates a firm dough (add extra water if necessary or if flour is sticky)
  5. Knead the dough on a floured surface for 10 mins or until it becomes a smooth and elastic 
  6. Smear a drop of olive oil around a bowl and roll the dough in it
  7. For the Filling:  Cut the onion and garlic into pieces and put the pieces into a food processor until nicely minced.
  8. Saute the onions and garlic in butter for 1 minute on high. Turn the heat down to low, cover and simmer for 2 more minutes. 
  9. Chop up the tomatoes into a small dice and add the tomato and cook for a few minutes. Add salt and the sugar to taste and set aside to cool 
  10. Add the lamb meat to a bowl with the cooled onions and garlic. Add to it the tomato paste, paprika, spices and lemon juice
  11. Work the mixture with your hands
  12. Punch the risen dough with your hands and kneed a few times. Cut the dough into 6 portions and preheat the oven to a hot 450 or 230 Celsius
  13. Roll each section into a ball( 5mm in heigh) and next roll each ball into a thin pizza and place on a well greased cooking sheet. The thinner the more crispy.  
  14. Spread a thin layer of the meat on top of the dough
  15. Let rest for 10 mins. If you have a pizza stone use it. If not use regular baking sheets. Spray some cooking spray on the baking sheet and place the rolled dough on the sheet.
  16. The oven should remain at 450. Cooked Lahmucuns are crispy at the ends and softer in the middle. The corners usually get nicely tanned. 
  17. Then bake in the hot oven for 10-15 minutes until brown and crispy
  18. Serve while hot accompanied with tomato, leaves of lettuce, onion, parsley and a few generously squeezed lemons 

    Resting on the pizza tray it is ready to go into the oven

    Into the oven

    Yumm lunch is served
Beautiful Table Setting

Sunset fishing with the Captain
Private Island of Esmeralda, Spain
Formentera, Spain
Bright Salad with huge chunks of Feta, Julienned Beets, Gem Lettuce and Corn
Lavash with sesame seeds, served warm.

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