Entree: Turkey – Gaziantep – Lahmacun (Thin crisp flatbread topped with a spicy minced lamb and vegetable mixture)

Serving Size: 8

Approximate Time

Prep 1 hr 15 min

Cook 7 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (4 g) active dry yeast
- 1 tsp (4 g) sugar
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) warm water
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 1 red bell pepper, finely chopped, about 1 cup (150 g)
- 2 medium tomatoes, deseeded and finely diced, about 1 cup (240 g)
- 2 tbsp (33 g) tomato paste
- 2 tbsp (30 ml) olive oil for the topping
- 1 tbsp (7 g) sweet paprika
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) isot (Urfa) pepper or Aleppo pepper
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1/2 cup (15 g) fresh parsley, finely chopped
- Lemon wedges for serving

Instructions

1. In a small bowl combine warm water, yeast, and sugar. Let sit 5–10 minutes until foamy. In a large bowl mix flour and salt, make a well, add yeast mixture and 2 tbsp olive oil, and stir until a rough dough forms. Knead on a floured surface 6–8 minutes until smooth, then cover and let rise 45–60 minutes until nearly doubled.
2. While dough rises, heat 2 tbsp olive oil in a skillet over medium heat. Add chopped onion and bell pepper and cook until soft, about 5 minutes. Add tomato paste and cook 2 minutes, then stir in diced tomatoes and cook down until mixture is thick, about 6–8 minutes.
3. Add ground lamb to the skillet and break it up with a spoon. Cook until mostly done and moisture has reduced, about 6–8 minutes. Stir in paprika, cumin, isot (Urfa) pepper, salt, and black pepper. Taste and adjust seasoning. Remove from heat and stir in chopped parsley; let cool slightly.
4. Preheat oven to 500°F (260°C) with a baking stone or inverted heavy baking sheet on the middle rack. Divide dough into 8 equal pieces and roll each very thin into roughly 8–10 inch (20–25 cm) rounds.
5. Spread a very thin layer of the lamb mixture over each round, pressing it almost to the edges. Transfer each lahmacun to the hot stone or baking sheet (use parchment if needed) and bake 5–7 minutes until edges are crisp and topping is cooked.
6. Serve immediately with lemon wedges and extra parsley. Fold or roll to eat; squeeze lemon over the topping for brightness.