Entree: Turkey – Istanbul – Lahmacun (Thin, crisp flatbread topped with seasoned minced lamb and vegetables)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 6 min

Additional 1 hr

Total 1 hr 10 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 1 tsp (5 g) active dry yeast
- 1 tsp (5 g) sugar
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) olive oil for the dough
- 1 lb (454 g) ground lamb, lean
- 1 small onion, finely chopped, about 4 oz (115 g)
- 1 medium tomato, finely chopped, about 6 oz (170 g)
- 1 small red bell pepper, finely chopped, about 4 oz (115 g)
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) olive oil for the topping
- 2 cloves garlic, minced, about 6 g
- 1/2 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1/2 tsp (2 g) crushed red pepper or Aleppo pepper
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice for finishing
- 1 tsp (2 g) dried sumac, optional, for sprinkling
- Extra chopped parsley and thinly sliced onion for serving — 1/4 cup (8 g) parsley, 1/4 cup (40 g) sliced onion

Instructions

1. In a small bowl combine warm water, yeast and sugar. Let sit 5–10 minutes until foamy. In a large bowl whisk flour and salt, make a well, add yeast mixture and 1 tbsp olive oil. Mix and knead 6–8 minutes until smooth and elastic.
2. Place dough in a lightly oiled bowl, cover and let rise in a warm place until doubled, about 45–60 minutes.
3. Meanwhile prepare the topping: in a bowl combine ground lamb, chopped onion, tomato, red bell pepper, tomato paste, 2 tbsp olive oil, garlic, parsley, cumin, paprika, crushed red pepper and salt. Mix thoroughly; for a finer texture pulse briefly in a food processor (1–2 short pulses) until paste-like but not pureed.
4. Preheat oven to 500°F (260°C) with a baking stone or heavy baking sheet on the middle rack for at least 30 minutes.
5. Divide dough into 8 equal pieces for very thin rounds (about 8–9 inches each) or 4 larger rounds if preferred. On a lightly floured surface, roll each portion paper-thin to a 10–11 inch (25–28 cm) circle.
6. Spread a thin, even layer of the lamb mixture over each rolled dough, leaving a small border. The layer should be almost sauce-thin to allow crisping.
7. Slide lahmacun onto the preheated stone or baking sheet (work quickly) and bake 4–6 minutes until edges are crisp and the topping is set and slightly browned. Rotate once for even baking if needed.
8. Remove from oven, brush lightly with 1 tbsp lemon juice and sprinkle optional sumac. Top with chopped parsley and sliced onion. Fold or roll and serve immediately with lemon wedges.