Delicious Turkish Lahmacun (Print Version)
# Ingredients:
→ For the Dough
01 -
1 cup warm water (105-115°F)
02 -
1 teaspoon sugar
03 -
2 teaspoons active dry yeast
04 -
2 1/2 cups all-purpose flour, plus more for dusting
05 -
1 teaspoon salt
06 -
2 tablespoons olive oil, plus more for brushing
→ For the Topping
07 -
1 lb ground lamb or beef (or a mixture)
08 -
1 medium onion, finely chopped or grated
09 -
1 green bell pepper, finely chopped
10 -
2 tomatoes, peeled, seeded, and finely chopped
11 -
1/4 cup tomato paste
12 -
1/4 cup chopped fresh parsley
13 -
1 tablespoon red pepper flakes (or to taste)
14 -
1 teaspoon paprika
15 -
1 teaspoon cumin
16 -
1/2 teaspoon allspice
17 -
1/4 teaspoon cinnamon
18 -
Salt and black pepper to taste
→ Optional, for serving
19 -
Lemon wedges
20 -
Fresh parsley or mint
# Instructions:
01 -
In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. In another bowl, whisk together flour and salt. Add the flour mixture to the yeast mixture, along with olive oil. Mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
02 -
In a large bowl, combine ground meat, chopped onion, green bell pepper, tomatoes, tomato paste, parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and pepper. Mix well.
03 -
Preheat oven to 450°F (230°C). Line baking sheets with parchment paper. Once the dough has risen, punch it down to release air. Divide the dough into 6-8 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 8-10 inches in diameter. Spread a thin layer of the meat mixture over each dough circle, leaving a small border around the edges.
04 -
Place the lahmacuns on the prepared baking sheets and bake for 10-15 minutes, or until the crust is golden brown and the meat is cooked through.
05 -
Let the lahmacuns cool slightly before serving. Serve them with lemon wedges and fresh parsley or mint, if desired.
# Notes:
01 -
Adjust the amount of red pepper flakes to your preference. You can also add other spices like cayenne pepper or Aleppo pepper for a different flavor.
02 -
You can add finely chopped vegetables like red bell pepper or zucchini to the topping mixture.
03 -
You can prepare the dough and topping ahead of time and store them separately in the refrigerator. Assemble and bake the lahmacuns when you’re ready to eat.
04 -
You can also grill the lahmacuns instead of baking them. Grill them over medium heat for 3-5 minutes per side, or until the crust is golden brown and the meat is cooked through.