Turkish
Lahmacun
Thin Turkish flatbread topped with spiced lamb, beef, tomato, pepper, onion, and parsley.
4 servings · 70 minutes prep · 20 minutes cook
Ingredients
Dough
- 3 cups, plus more for dusting
- 1 tsp
- 1 1/4 tsp
- 1 cup, plus 2 tbsp if needed
- 1 tbsp
Topping
- 8 oz
- 8 oz
- 1 medium, seeded and finely chopped
- 1 small, grated and squeezed
- 1/2, finely chopped
- 3 cloves, grated
- 2 tbsp, Turkish biber salçası
- 1 tbsp
- 1/2 cup, finely chopped
- 1 tsp
- 1/2 tsp
- 1 tsp
- 1 1/2 tsp
- 1/2 tsp, freshly ground
Serving
- 8
- 1 cup, leaves for serving
- 1 small, thinly sliced with sumac if desired
Directions
Make Dough and Topping
- Mix all purpose flour, instant yeast, and . Add warm water and olive oil, then knead for 6 to 8 minutes, until smooth and elastic.
- Cover and rise for 60 to 75 minutes, until nearly doubled.
- Mix ground lamb, ground beef, tomato, yellow onion, red bell pepper, garlic, red pepper paste, tomato paste, , sweet paprika, ground cumin, aleppo pepper, , and black pepper into a spreadable paste.
Shape and Bake
- Heat oven to 500°F with a baking stone or inverted sheet pan for 30 minutes.
- Divide dough into 8 pieces. Roll each into a very thin oval or round, about 9 inches wide.
- Spread a thin layer of meat topping to the edges, using about 1/4 cup per dough round.
- Bake for 5 to 7 minutes, until the edges are crisp and the ground-meat topping reaches {{temperature:160°F}}. Serve immediately with lemon wedges, parsley leaves, and red onion.
