Turkish spicy lamb flat bread - Rick Stein - BBC 

Is there anyway we can get Rick Stein declared a National treasure in UK? His style, his persona that is so down to earth and genuine. unbeatable and the food even better. I hope we have the pleasure of his food and his presence for years to come.

I love how passionate this guy is about food, so genuine!

My favourite TV Chef Rick Stein. His persona is so calming, he's the equivalent to a therapeutic Labrador ;)

Love the photo of Chalky on the windowsill behind him!

As he says its called Aleppo pepper (Pul Biber). I also use biber salcasi which is the pepper paste. You can get it hot or mild. Aci is the hot one, tatli is mild in case you are wondering ;-) I make this often with a similar recipe.

Had this for dinner last night, My wife had to wing it on amounts but! Bam, what a tasty dish. Rick nearly always delivers

I love the photo of Chalky in the corner

Ricks a magician when it comes to food. : )

The lahmacun and Mr Stein. Cool Man and awesome recipe...

Rick Stein is maybe my favourite person in the world

Thank you for this great recipe, I tried it and its really delicious!!!

Would love to know the exact amounts of ingredients used for dough and topping

For dough try 500 gr flour, 295 gr wate, 9 gr salt, 4 gr fresh yest. Do not use much yest, use more time..

I love it when he cuts through the dough.

I gave this recipe a go today, very very good. Really enjoyed it.

The version I use, from Claudia Roden's "Arabesque" is actually for the Lebanese version Lahm bi ajeen, but I like the crispier crust, and the fact there are pine nuts involved. A friend of mine recommended the Turkish lahmacun to me as he had stayed in Turkey a few times, and I like this as well but Rick's version here seems too soggy, not unlike the abysmal "fusion" food that is a keema pizza, sold in many of the hybrid kebab/pizza/fried chicken take aways in the west end of my city :-) "Arabesque" is a great exploration of Lebanese, Moroccan and Turksih food, along with hundreds of recipes.

He's a great guy

I was trying to find a recipe madeleine cookie which I watch from one of the Rick Stein show several years ago. Here I am. Traditionally onion and pepper cut with special knife (satır)

very good!!

Excellent food

I want to do some cooking at home but I have no wheat flour. Do you get wheat flour at Tesco ?

The more dough is thinner the better Turkish pizza tastes.

im hungry now! thnx BBC!

I made this several times now, it's delicious.

this looks really easy to make im trying it too

Looks delicious

This dude is a pro

goddammit i watched this at 2.15am

lahmacun goes with ayran ( only water and yoghurt )

i agree 100%

Who knew that i would learn how to do laham ajin from an english man. Amaizing

Harika Memleketimin enfes kokulu Lahmacunu Türkiye çok seviyor...:)

Lahmacun yaparken önce harcı hazırlar bir kaba koyarız. Ardından et eklenir. Yani harca en son kıyma et eklersiniz. Et yağlı olmalı , soğanı da tuz ile ezip yikamalisiniz

@TheHuNTERplus I think they are different types of food. Mostly Lahmacun is eat with kebab. Lahmacun is kinda Antipasta. People put onion, tomato and lemon inside before rolling.

you should put some tomatoes and red pepper is not necessarry, green peper will be enough. in addition, pen the dough little bit thin next time.

Is that a portrait of dear Chalky by the window?

Nice. Good video

Afiyet olsun paşam

Are there any Turkish people here that can confirm if this is a real Lahmachun?

Brilliant

love it!

@tamouz77 am i mistaken, wasn't iraq ruled by the ottomans for 500 years. why are you that much surprised if we have the same meal ?

Looked great!

The name is certainly Arabic in origin, (although ajeen means dough and not simply flour) however, it is a dish that is ubiquitous in all the Levant as well as Jordan and Iraq so I doubt that any one can really claim it as a national dish.

Good job👌👍👏👏

This looks gooood

That ground meat is absolutely high standard in terms of quality and quantity. In Turkey meat in general is very expensive therefore Lahmacun restaurants do use inferior parts of the meat (the cheapest parts ) and they put far less ground meat in lahmacun. When you're eating a lahmacun in Turkey, you can barely see the ground meat in it, restaurants rather put too much vegetables in the mixture of ground meat and too much red pepper to make it look better. Long story short, you better do not eat lahmacun in Turkey because it's not eatable. If you are student or broke and do not care about what you eat, then feel free to try it. Rick made the lahmacun with the high quality ingredients therefore I assume it's super delicious.

why did yall remove his pastistio recipe video I've been looking for it everywhere???!

Why,oh WHY do I always watch these food uploads when I'm bloody hungry,lol.This looks absolutely delicious and I want at least half a dozen,NOW!

adam bbc de lahmacun yapıyorsa bişeyler başarmışız demektir :D

I think it looks fantastic I just wish he had the amount and ingredients for the dough

@Iraqi259 wich profesor or witch studie can you say it, i want to read it to be sure. maybe you are right i dont know but i want to be sure you know.

I love lahmacun! I had like 10 in a week.

I'd be your fav customer , open those shops

Does anyone have the Recipe? He forgot to Post it! Thanks.

not denying that it is arabic, in the earlier years before the republic, ottoman turkish was mix of ancient turkish , arabic and persian. so it is only natural that arabic words are being used , even now over 25% of words turkish peopledaily use is arabic. it doesnt make it belong to some nationality just because its their language or not.

No 4K?

Aleppo pepper is from Syria hence the name ALEPPO.

Lahmacun is a nomads food because we (Turkish) were nomads once

I am very glad to see a Turkish food recipe by Rick Stein. I really enjoyed the video too. But to be honest if you live in London, which I am, you do not need to cook this. I mean go around the corner your probably gonna find a great Turkish restaurant, especially in the north :D.

There's a great recipe for lahmacun at binnur'

Gotta add some fresh Turkish arugula to that parsley before you roll it up!

wht kind of red pepper is it ? thanks

I eat this all the time, there's some great turkish restaurants here and it's CHEAP too. However I prefer the restaurant way, it's alot bigger than Rick's one, where u roll it with loads of salad. Rick's one is way too crunchy n small to be rolled into a wrap

Would pizza dough be ok to make these with (on a pizza stone)?

mmmmm lamb is my favorite meat. Juicier than venison, more flavorful than beef. A most exquisite meat with infinate aplications!

oh man looks good. im also stoned...

Can I have some?

0:10 Why do they film it so very close

I have had these a couple of times and they're yummy, but he doesnt say exactly how much of the ingredients to use for topping.

en guzel pide Izmir'de

You should open the dough thinner and I congratulate the successful.

👍🏻👍🏻👍🏻

The best English 😘. English lokum👍👍👍

If you made this with minced chicken, could you call it a Chickecun?

ARe you sure the "macun" in lahmacun, doesn't come from the arabic word macun, wich means "paste". Hence it would say meatpaste (since it's minced very fine).

Ah canim cok cektiiiiiii, hehehehe :D

Lahmacun is the best 😍

Majoun is spoken the same as macun ( the turkish C is J). So we turks say: :Lahmajoun if I were to use your type of writing. We dont say LahmaKun. So ehm it still could be from majoun. But doughj also sounds logical. Meat in dough or Meatpaste. hmmm de Bi would be with not IN. So it should be meat with dough wich does sound more logic then my first thought of meatpaste.

Made this today but sadly all the mince shrivelled up and the bread was like a crisp, don't know what I did wrong?

That's just pizza with extra steps

Commercially called: Turkish Pizza... In Turkish: Lahmacun For those who made nationalist comments. Same foods have different name in Iran and greece what you gonna say? Greeks stole from persians?? I mean if some cultures lived together as they did in anatolia, you stop calling the food with Its roots You mention its geographic roots. Here he calls it Turkish cause it is common in Turkiye and it is really normal that Anatolian food have turkish,greek,armenian,persian and balkanian influences

Maybe you try to cook Antep style "lahmacun". Yes garlic, no onion and no lemon juice 😉

you can find lahmacun ( surely better than those) everywhere in turkey

This is Naan whish the Moghuls stole like Samosas, Biryani then professed they invented it, like the British do with curry. I saw in a British magazine how some women said in 200 she invented Smaosas! My mum has been making them for 60 years and her ancestors before.

Echo previous comments, for a novice cook why no quantities for ingredients for the bread and what four plain? Self raising?

we are all living in 21 century .. what is different it is a turkish food or arabic . as long as all of these are muslim .. thats important .. all muslim are brothers .... turks or arabs or asians all peole sharing their culture and food ..

mmM ,Yummyy:)

it's food of the ottoman empire. i wouldn't call it Turkish as such, and I'm a Turk

thats not a LAHMACUN! :D thats a PIDE! :D

i can buy 1 lahmajun for 1-1.5 dollar here, i will never leave my country :D

Turks were using Arabic loan words heavily back in the day

LAHMACUN

Can he cook without garlic......doubt it!

baba altı pişmemiş yahu.. ama yine de ingilitere şartlarına göre iyidir..

Seth rogan at 1:24

@heaven khan

@sspirits8 excuse us "orientals" for taking pride in one of our traditional/cultural dishes and celebrating the diversity each country/culture's way of making or naming this or any other particular dish.get a life?my dear but this is part of life isnt it! anyway,didnt the europeans have a cultural awakening a few centuries ago and claimed that all the children's folk tales originated from this or that country?! one more thing, i agree with "johntwiss" the dish is rather basic and international!

It has a name : Lahmacun . Show some respect.

I should do a video on street food of nuremberg and belsen and how the Germans created it all and how great it is to go to those cities and ignore the holocaust history in favor of eating the food there. Wonder how Rick Stein and the Brits would feel about that?