Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup warm water (approximately)
- 2 tablespoons olive oil
For the Topping:
- 250g ground lamb or beef (or a combination of both)
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 2-3 cloves garlic, minced
- 1 green bell pepper, finely chopped (optional)
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika (preferably smoked)
- 1/2 teaspoon ground black pepper
- Salt, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions:
1. Prepare the Dough:
- In a large bowl, combine flour, yeast, sugar, and salt.
- Gradually add warm water (about 3/4 cup) and mix until the dough starts to come together.
- Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour.
- Add olive oil and knead for another minute to incorporate.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
2. Prepare the Topping:
- While the dough is rising, prepare the topping. In a large bowl, combine ground meat, onion, tomatoes, garlic, green bell pepper (optional), tomato paste, and olive oil.
- Add cumin, paprika, black pepper, and salt to the mixture. Stir everything well to combine.
- The mixture should be somewhat thick, but if it feels too dry, you can add a bit more olive oil.
3. Assemble the Lahmacun:
- Preheat your oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat up.
- Punch down the risen dough and divide it into 4 equal portions.
- Roll out each portion into a thin round or oval shape on a floured surface (about 1/8-inch thick). You can roll them out on parchment paper for easy handling.
- Spread an even layer of the meat mixture on top of each dough round, pressing it gently to adhere. Be sure to cover the entire surface with the mixture, leaving a small border at the edges.
4. Bake the Lahmacun:
- Carefully transfer the prepared lahmacun onto the preheated baking sheet or pizza stone.
- Bake in the oven for about 8-10 minutes, or until the edges are golden and crispy, and the meat mixture is cooked through. The dough should be thin and crisp, and the topping should be slightly browned.
5. Serve:
- Remove the lahmacun from the oven and garnish with fresh parsley.
- Serve with lemon wedges on the side for a burst of fresh flavor.
- Lahmacun is often enjoyed by rolling it up with a bit of fresh herbs, tomato slices, and a squeeze of lemon juice.
Tips:
- You can adjust the level of spiciness by adding more or less paprika or a pinch of red pepper flakes to the topping mixture.
- Ground lamb is traditional for lahmacun, but you can substitute it with beef or a mix of both, depending on your preference.
- For an extra crispy crust, you can bake the lahmacun directly on the oven rack or use a pizza stone.
Enjoy this crispy, savory Turkish flatbread known as Lahmacun, perfect as a snack, appetizer, or main course!