Description
This delightful Turkish flatbread offers an exciting blend of textures and tastes.
Ingredients
Scale
- 1 cup warm water (105–115°F)
- 1 tsp sugar
- 2 tsp active dry yeast
- 2½ cups all-purpose flour (plus extra for dusting)
- 1 tsp salt
- 2 tbsp olive oil (plus more for brushing)
- 1 lb ground lamb or beef (or mix)
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 tomatoes, peeled and finely chopped
- ¼ cup tomato paste
- ¼ cup fresh parsley, chopped
- 1 tbsp red pepper flakes (adjust to taste)
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp allspice
- ¼ tsp cinnamon
- Salt and pepper, to taste
- Lemon wedges (optional)
- Fresh parsley or mint (optional)
Instructions
- Start by activating the yeast. Mix the warm water and sugar in a large bowl and sprinkle the yeast on top. Let this sit for five to ten minutes until it becomes foamy—a sign that the yeast is activated and ready to work its magic in your dough.
- Add flour, salt, and olive oil to the yeast mixture. Stir everything together until a dough begins to form. Knead the dough on a lightly floured surface for about five to seven minutes until it becomes smooth and elastic. Once kneaded, place the dough into a bowl lightly coated with olive oil, cover with a clean kitchen towel, and allow it to rise in a warm, draft-free spot for one to two hours until it doubles in size.
- In a separate bowl, combine the ground lamb or beef with the onion, bell pepper, tomatoes, tomato paste, fresh parsley, and spices. Mix everything thoroughly, ensuring that the spices and vegetables are evenly distributed across the meat.
- Preheat your oven to 450°F (230°C) and prepare your baking sheets with parchment paper. Once the dough has risen, punch it down to release air bubbles and divide it into six to eight pieces. Roll each piece into a thin circle, approximately eight to ten inches in diameter. Spread a thin layer of the meat mixture over each circle, leaving a small border free of toppings.
- Place prepared Lahmacun on the baking sheets and bake for ten to fifteen minutes or until the crust turns golden and the meat is fully cooked through. For best results, keep an eye on them to prevent overcooking.
- Enjoy your Lahmacun hot, garnished with a squeeze of lemon juice and a spritz of fresh parsley or mint for an added burst of freshness.
Notes
Feel free to adjust the spice levels according to your preference—less pepper for mild heat, more for spice lovers.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 450 mg
- Protein: 16 g