Lahmacun

Name: Lahmacun
Total time: 2 h
Yield: 4 servings
Ingredients: 3 cups All-purpose flour; 1 tsp Active dry yeast; 1 tsp Granulated sugar; 2 tsp Table salt, divided; 2 tbsp Extra virgin olive oil; 8 oz Ground lamb, half a package; 1 Yellow onion, finely chopped; 1 Green bell pepper, finely chopped; 200 g Roma tomatoes, seeded and finely chopped; 2 tbsp Tomato paste; 3 cloves Garlic, minced; 1 Flat-leaf parsley, bunch; half chopped for the topping, half for serving; 1 tsp Paprika; ½ tsp Ground cumin; 1 tsp Crushed red pepper flakes; ½ Red onion, thinly sliced, for serving; 1 Lemon, cut into wedges

2 hrServes 4$64.90

A thin yeasted dough is spread with a raw paste of minced lamb, onion, tomato, green pepper, garlic, parsley, tomato paste, and spices and baked very hot until crisp at the edges, then rolled up with parsley, sliced onion, and lemon. Green bell pepper stands in for Turkish green peppers and red pepper flakes for pul biber.

Ingredients

3 cupsAll-purpose flourBuy 1 bag
1 tspActive dry yeastBuy 1 package
1 tspGranulated sugarBuy 1 bag
2 tspTable saltdividedBuy 1 canister
2 tbspExtra virgin olive oilBuy 1 bottle
8 ozGround lambhalf a packageBuy 1 package
1Yellow onionfinely choppedBuy 0.32 lb
1Green bell pepperfinely chopped
200 gRoma tomatoesseeded and finely choppedBuy 0.45 lb
2 tbspTomato pasteBuy 1 can
3 clovesGarlicmincedBuy 1 head
1Flat-leaf parsleybunch; half chopped for the topping, half for servingBuy 1 bunch
1 tspPaprikaBuy 1 jar
½ tspGround cuminBuy 1 jar
1 tspCrushed red pepper flakesBuy 1 jar
½Red onionthinly sliced, for servingBuy 0.22 lb
1Lemoncut into wedges

Substitutions

Green bell pepper in place of “Turkish sivri peppers”. Green bell pepper is used because sivri peppers are not a canonical ingredient; it is milder and thicker-walled.
Crushed red pepper flakes in place of “Turkish pul biber (Aleppo-style pepper flakes)”. Crushed red pepper flakes are used because pul biber is not a canonical ingredient; they are hotter and less fruity.

Method

Mix the flour, yeast, sugar, and 1 tsp salt with the olive oil and about 1 cup warm water; knead into a soft dough and let rise until doubled, about 1 hour.
Pulse or finely chop the lamb, onion, green pepper, tomato, tomato paste, garlic, half the parsley, paprika, cumin, pepper flakes, and remaining salt into a spreadable paste.
Heat the oven with a baking steel or sheet pan inside to its highest setting, at least 500°F (260°C).
Divide the dough into 8 balls and roll each very thin; spread each with a thin layer of topping right to the edges.
Bake one or two at a time until the edges are crisp and the topping is cooked, 5 to 7 minutes.
Serve with the remaining parsley, sliced red onion, and lemon wedges for rolling up.