Please scroll down for English
Fantastična peciva, relativno brzo se spreme a da ne požalite kao ja odmah zamesite duplu meru! Turske lepinje sa kečap umakom su savršen spoj mekanog, vazdušastog testa i jednostavnog, a ukusnog dodatka. Ove lepinje su inspirisane popularnim turskim uličnim pecivima i idealne su kao užina, lagani obrok ili prilog uz razna jela. Poslužene uz domaći kečap umak, postaju još primamljivije tople, mirisne i spremne da osvoje svakog ko ih proba.
(m.k=mala kašika-v.k=velika kašika)
Za lepinje
7 g suve germe
1 m.k secera
2 v.k maslinovog ulja
250 g brasna
1/2 m.k soli
Punjenje
1 luk
4 cena belog luka
500 g mljevene janjetine ili svinjetine
1/2 m.k aleve paprike-dimljene
1 m.k vegete
po 1/2 m.k mljevenog kima i koriandera
2 m.k suvog majorana
soli po ukusu
3 struka mladog luka
50 g pinjola
nekoliko kapi limunovog soka
50 g feta sira
Za umak
8 v.k kecapa
1 manji ljubicasti luk
Priprema
1. Da pripremite lepinje, stavite germu, secer i 175 ml mlake vode u manju posudu, promesajte i ostavite 10ak minuta da nadoje.
Zagrijati tiganj (bez masnoce) proprziti pinjole, (paziti da ne zagore) samo minut-dva. Ostaviti ih da se prohlade.
2. Brasno stavite u posudu za mesenje pa dodajte sol, napravite udubljenje u sredini te dodajte nadoslu germu i ulje. Zamesite tjesto, istresite ga na pobrasnjenu radnu povrsinu i doradite jos 10ak minuta. Oblikujte loptu, stavite te u lagano nauljenu posudu, prekrijte prozirnom folijom i ostavite na toplom da udvostruci volumen.
3. U medjuvremenu pripremite punjenje. Ispriziti isceckani luk, nakon nekoliko minuta kad omekani dodati iseckan beli luk, prziti koju sekundu pa dodati meso i kuvati oko 10 ak minuta, dodati zacine i sve jos malo prodinstati. Skloniti sa vatre dodati seckani mladi luk, pinjole i limunov sok. Sve promesati i ostaviti da se prohladi.
4. Tjesto podeliti na 4 jednaka djela, na pobrasnjenoj radnoj povrsini razvaljati svaki 25-30 cm. Na duzu stranu tjesta staviti jednu cetvrtinu nadjeva, izmrviti fetu pa preklopiti sa drugom polovinom. Zatvoriti lepinje kao na slici i ostaviti da jos malo odmore.
5. Zagrijati tiganja, premazati lepinje sa obe strane uljem, peci na srednjoj temperaturi 2-3 minute sa svake strane ili dok lepo porumene.
Posluživanje
Vruce su najbolje, posluziti uz kečap umak (luk sitno naseckati i pomesati sa kečapom).
Lepinje se mogu staviti u frizider pa peci posle ;)
Uživajte!
Potražite još recepata na stranici Recepti
Jeste li probali?
Tagujte @smikiscorner na Instagramu volela bi videti vaše kreacije ili ostavite komentar ispod u kocku, pri dnu ove stranice!
Vaša imail adresa neće biti objavljena!
Turkish Flatbreads with Ketchup Sauce
Fantastic pastries, quick to make and take my advice make a double batch right away so you don't regret it like I did!
The origin of Turkish flatbreads is rooted in the rich and diverse culinary traditions of Turkey and the broader Middle East. These breads have been a staple of the region for centuries, known for their soft, fluffy texture and versatility. Often baked in stone ovens or on griddles, they can be found in many forms from pita style breads to thicker, pillowy versions used in wraps or served alongside dips and stews.
For the flatbreads
7 g dry yeast
1 tsp sugar
2 tbsp olive oil
250 g flour
1/2 tsp salt
For the filling
1 onion
4 cloves garlic
500 g ground lamb or pork
1/2 tsp smoked paprika
1 tsp Vegeta (or similar seasoning mix)
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp dried marjoram
Salt to taste
3 stalks green onion
50 g pine nuts
A few drops of lemon juice
50 g feta cheese
For the sauce
8 tbsp ketchup
1 small red onion
Methods
1. To prepare the flatbreads, in a small bowl, mix the yeast, sugar, and 175 ml of lukewarm water. Stir and let sit for about 10 minutes to activate. Meanwhile, toast the pine nuts in a dry pan (no oil) over medium heat for a minute or two until golden be careful not to burn them. Set aside to cool.
2. In a mixing bowl, add flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Knead the dough until it comes together, then transfer it to a floured surface and knead for another 10 minutes. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size.
3. Meanwhile, prepare the filling. Sauté the chopped onion in a pan. Once it softens, add minced garlic and sauté briefly. Add the meat and cook for about 10 minutes. Add all the spices and let it cook a little longer. Remove from heat, then stir in chopped green onions, toasted pine nuts, and lemon juice. Mix well and let cool.
4. Once the dough has risen, divide it into 4 equal parts. On a floured surface, roll each piece into an oval (25–30 cm long).Place a quarter of the filling along one long side, crumble some feta over it, then fold the dough over to cover the filling. Seal the edges well. Let the stuffed flatbreads rest a bit before cooking.
5. Heat a pan over medium heat. Lightly brush both sides of the flatbreads with oil and cook 2–3 minutes per side until nicely golden.
Serving
Best enjoyed hot, served with the ketchup sauce. Finely dice the onion and mix with ketchup. You can refrigerate the unbaked flatbreads and cook them later.
While flatbreads themselves are ancient and widespread across various cultures, the idea of pairing them with a ketchup-based sauce is a more modern twist, likely influenced by global fusion cuisine and contemporary street food trends. This combination blends traditional Turkish baking with familiar Western flavors, creating a snack or side dish that feels both comforting and new.
So while the flatbread has deep historical roots, serving it with ketchup sauce represents a creative, modern interpretation perfect for those who love mixing classic and contemporary tastes.
Enjoy!
Find more recipes at the here!
Have you tried this recipe? Tag @smikiscorner on Instagram—I’d love to see your creations! Or leave a comment below this post.
Your email address will not be published.
Comments