Turkish Lahmacun

local_grocery_store Ingredients

• 2 cups All-purpose flour
• 1 packet Active dry yeast
• 1 cup Warm water
• 2 tablespoons Olive oil
• 1/2 pound Ground beef or lamb
• 1 Onion, finely chopped
• 2 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 Red bell pepper, finely chopped
• 1/4 cup Fresh parsley, chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Ground paprika
• 1/2 teaspoon Ground cinnamon
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 Lemon wedges, for serving

restaurant_menu Method

1. 1.In a large bowl, combine the flour and yeast. Gradually add the warm water and olive oil, mixing well until a dough forms.
2. 2.Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
3. 3.Place the dough in a greased bowl and cover with a clean kitchen towel. Let it rise in a warm place for 1 hour, or until doubled in size.
4. 4.While the dough is rising, prepare the topping. In a skillet, cook the ground beef or lamb over medium heat until browned. Add the onion, garlic, tomato paste, red bell pepper, parsley, cumin, paprika, cinnamon, salt, and black pepper. Cook for another 5 minutes, until the vegetables are softened.
5. 5.Preheat the oven to 475°F (245°C).
6. 6.Divide the dough into 4 equal portions. Roll out each portion into a thin circle on a lightly floured surface.
7. 7.Place the dough circles on baking sheets. Spread the meat mixture evenly over the dough, leaving a small border around the edges.
8. 8.Bake in the preheated oven for 10-12 minutes, until the edges of the dough are golden brown and crispy.
9. 9.Serve the Turkish lahmacun hot, with lemon wedges on the side.
10. 10.Enjoy your homemade Turkish lahmacun!

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, you can substitute the ground meat with cooked lentils or mushrooms.
• chevron_rightFeel free to customize the toppings with your favorite ingredients, such as sliced tomatoes, olives, or feta cheese.
• chevron_rightIf you don't have tomato paste, you can use tomato sauce or puree as a substitute.
• chevron_rightTo make the lahmacun even spicier, add a pinch of red pepper flakes to the meat mixture.
• chevron_rightLeftover lahmacun can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat it in the oven or toaster oven before serving.