Entree: Türkiye – Lahmacun (Turkish minced-meat flatbread)

Serving Size: 6

Approximate Time

Prep 1 hr 15 min

Cook 8 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 2 1/4 tsp (7 g) active dry yeast
- 1 tsp (5 g) sugar
- 1 tsp (6 g) fine salt, plus more for topping
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for dough
- 1 lb (454 g) ground lamb (approximately usable weight)
- 1 medium onion, finely chopped, approx. 150 g
- 1 medium red bell pepper, finely chopped, approx. 150 g
- 2 medium tomatoes, finely chopped and seeded, approx. 300 g (or 1 cup / 240 g canned crushed tomatoes)
- 2 tbsp (30 g) tomato paste
- 3 cloves garlic, minced
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) crushed red pepper flakes (adjust to taste)
- 1/2 cup (15 g) flat-leaf parsley, finely chopped
- 2 tbsp (30 ml) lemon juice, plus lemon wedges for serving
- 1/4 cup (60 ml) water (to loosen topping, optional)
- Extra flour for dusting

Instructions

1. In a small bowl whisk warm water, yeast, and sugar; let sit 5–10 minutes until foamy. In a large bowl combine flour and 1 tsp salt, make a well and add yeast mixture and 1 tbsp olive oil; mix and knead until smooth and elastic, about 8–10 minutes (add a touch more water or flour if needed). Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
2. Meanwhile, make the topping: in a skillet over medium heat add 2 tbsp olive oil, sauté the onion and red pepper until soft, 6–8 minutes. Add garlic and cook 1 minute. Add ground lamb and cook, breaking up, until no longer pink and most moisture has evaporated, 6–8 minutes.
3. Stir in chopped tomatoes, tomato paste, paprika, cumin, red pepper flakes, 1 tsp salt and 1/4 tsp black pepper. Add 1/4 cup (60 ml) water if mixture is too dry. Simmer gently until thickened and flavors meld, 8–10 minutes. Remove from heat and stir in parsley and 2 tbsp lemon juice; cool to room temperature.
4. Preheat oven to highest temperature (500–550°F / 260–290°C) with a pizza stone or heavy baking sheet inside. Punch down dough and divide into 6 equal pieces. On a lightly floured surface roll each piece into a very thin round, about 10–12 inches (25–30 cm).
5. Spread a thin, even layer of the meat mixture over each rolled dough, leaving a tiny edge. Slide onto the hot stone or baking sheet and bake 5–8 minutes until edges are crisp and topping is cooked (time depends on oven heat). Rotate once for even browning if necessary.
6. Remove lahmacun from oven, brush edges lightly with olive oil if desired, top with additional chopped parsley and lemon wedges. Serve hot; squeeze lemon over each before eating.