Lahmacun Turkish Lamb Flatbread (Print Version)
# Ingredients:
→ Dough
01 -
240 ml warm water (40-46°C)
02 -
1 teaspoon granulated sugar
03 -
2 teaspoons active dry yeast
04 -
320 g all-purpose flour, plus extra for dusting
05 -
1 teaspoon sea salt
06 -
2 tablespoons olive oil, plus more for brushing
→ Topping
07 -
450 g ground lamb or beef (or a combination)
08 -
1 medium onion, finely chopped or grated
09 -
1 green bell pepper, finely chopped
10 -
2 tomatoes, peeled, seeded, and finely chopped
11 -
60 g tomato paste
12 -
15 g fresh parsley, finely chopped
13 -
1 tablespoon red pepper flakes, or to taste
14 -
1 teaspoon paprika
15 -
1 teaspoon ground cumin
16 -
0.5 teaspoon ground allspice
17 -
0.25 teaspoon ground cinnamon
18 -
Sea salt and black pepper, to taste
→ To Serve (Optional)
19 -
Lemon wedges
20 -
Fresh parsley or mint leaves
# Instructions:
01 -
In a large mixing bowl, combine warm water, sugar, and yeast. Allow the mixture to rest for 5-10 minutes, or until it becomes frothy.
02 -
In a separate bowl, whisk together flour and salt. Add the dry mixture to the activated yeast mixture along with the olive oil. Mix until a rough dough forms.
03 -
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
04 -
Transfer dough to a lightly oiled bowl, cover, and let it rise in a warm location for 60-120 minutes, or until doubled in size.
05 -
In a large bowl, combine ground meat, onion, green bell pepper, tomatoes, tomato paste, parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and black pepper. Mix thoroughly until well incorporated.
06 -
Punch down the risen dough to remove excess air and divide it into 6-8 equal portions.
07 -
On a lightly floured surface, roll each dough ball into a thin circle approximately 20-25 cm in diameter.
08 -
Spread a thin, even layer of the meat mixture over each dough circle, leaving a slight border free at the edge.
09 -
Preheat the oven to 230°C and line baking sheets with parchment paper.
10 -
Transfer the assembled lahmacuns to the prepared baking sheets and bake for 10-15 minutes, until the crust is golden and the meat is cooked through.
11 -
Allow to cool for a few minutes before serving. Garnish with lemon wedges and fresh herbs if preferred.
# Notes:
01 -
For a crispier base, use a pizza stone preheated in the oven. Thinly rolling the dough is essential for traditional texture.