Lahmacun (Turkish Meat Flatbread)

Method

1. 1
   • wheat flour300 g
   • salt1 tsp
   • dry yeast1 tsp
   • water1¾ dl
   • olive oil1 tbsp

   Make and rise the dough — In a bowl, dissolve the yeast in the lukewarm water and let it sit for 5 minutes until foamy. Add the flour, salt and olive oil, then knead into a smooth, soft dough for about 8 minutes. Cover and let it rise in a warm place for 1 hour, until roughly doubled.

   ⏱1 hr
2. 2
   • ground lamb300 g
   • onion1
   • tomato2
   • red bell pepper1
   • garlic3
   • red pepper paste2 tbsp
   • aleppo pepper1 tsp
   • ground cumin1 tsp
   • fresh parsley3 tbsp

   Mix the lamb topping — Meanwhile, make the topping: in a large bowl combine the lamb mince, chopped onion, tomato, red bell pepper, garlic, red pepper paste, aleppo pepper, cumin and half the parsley. Mix well until it forms a spreadable, slightly wet paste.

3. 3

   Divide the dough into balls — Preheat the oven to its highest setting, ideally 250°C (480°F), with a baking tray or pizza stone inside to heat up. Punch down the dough and divide it into 4 equal balls.

4. 4
   • ground lamb300 g

   Roll and top the dough — On a floured surface, roll each ball out as thinly as possible into an oval or round shape about 25-30 cm across. Spread a thin, even layer of the lamb topping over each base, right to the edges.

5. 5

   Bake until crisp — Slide the topped dough onto the hot tray or stone and bake in batches for 7-8 minutes, until the edges are crisp and lightly browned and the meat is fully cooked.

   ⏱8 min
6. 6
   • onion1
   • fresh parsley3 tbsp
   • lemon1

   Finish and roll to serve — Remove from the oven, scatter over the remaining parsley, then squeeze fresh lemon juice over each lahmacun. Roll them up with sliced onion or a dollop of yogurt on the side and eat while hot.