Entree: Israel – Israeli Street Food – לחמעג'ון ➤ Lahmajun (Thin round flatbread topped with a spiced ground-meat and vegetable mixture, baked until crisp and served with fresh herbs and lemon)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 1 hr

Total 1 hr 5 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 1/4 cups (300 ml) warm water (100–110°F / 38–43°C)
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for brushing
- 1 tsp (6 g) salt
- 1 lb (450 g) ground lamb (or ground beef)
- 1 medium onion, about 8 oz (225 g), finely chopped
- 1 large tomato, about 8 oz (225 g), finely chopped
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 g) red pepper paste or Aleppo pepper (or 1 tsp / 2 g smoked paprika)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) crushed red pepper flakes (adjust to taste)
- 1 tsp (2 g) sumac, optional
- 1/2 tsp (3 g) sugar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Lemon wedges

Instructions

1. In a bowl, combine warm water and yeast; let sit 5 minutes until foamy. Stir in olive oil, salt, and most of the flour to form a soft dough; knead 6–8 minutes adding remaining flour as needed until smooth. Cover and let rise 45–60 minutes until doubled.
2. Meanwhile, make the topping: in a large bowl combine ground lamb, chopped onion, chopped tomato, tomato paste, red pepper paste (or paprika), parsley, cumin, paprika, red pepper flakes, sumac (if using), sugar, salt, and pepper. Mix thoroughly until a uniform, slightly pasty mixture forms; adjust seasoning.
3. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. Divide dough into 6 equal pieces; let rest 10 minutes.
4. On a lightly floured surface, roll each dough piece very thin into 8–10 inch (20–25 cm) rounds. Spread a thin, even layer of the meat mixture over each round, pressing so it adheres.
5. Slide lahmacun onto the hot stone or baking sheet and bake 6–8 minutes until edges blister and topping is cooked through. Bake in batches as needed.
6. Brush finished lahmacun lightly with olive oil, sprinkle with extra parsley and a squeeze of lemon, then roll or fold and serve hot.