Ingredients:
For the Dough:3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water (about 110°F or 45°C)
2 tablespoons olive oil
For the Topping:
300 grams (about 10 oz) ground lamb or beef
1 large onion, finely chopped
2 cloves garlic, minced
2 tomatoes, finely chopped
1 green bell pepper, finely chopped
1/2 cup fresh parsley, finely chopped
1 tablespoon tomato paste
1 tablespoon red pepper paste (optional)
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
For Serving:
Fresh parsley
Lemon wedges
Sumac (optional)
Instructions:
Prepare the Dough:
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix until a dough forms, then transfer to a floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Prepare the Topping:
In a large bowl, combine the ground meat, chopped onion, minced garlic, chopped tomatoes, green bell pepper, and parsley.
Add the tomato paste, red pepper paste (if using), ground cumin, paprika, salt, black pepper, red pepper flakes (if using), and olive oil.
Mix thoroughly until all ingredients are well incorporated.
Assemble the Lahmacun:
Preheat your oven to its highest setting (usually around 500°F or 260°C) and place a baking stone or an inverted baking sheet inside to heat up.
Punch down the risen dough and divide it into 8-10 equal pieces. Roll each piece into a ball.
On a floured surface, roll out each dough ball into a thin circle, about 10-12 inches in diameter.
Spread a thin layer of the meat mixture evenly over each dough circle, pressing it down gently.
Bake the Lahmacun:
Carefully transfer the lahmacun to the preheated baking stone or baking sheet. You can use a pizza peel or the back of a baking sheet to help with this.
Bake for about 6-8 minutes, or until the edges are crispy and the topping is cooked through.
Repeat with the remaining dough and topping.
Serve:
Serve the lahmacun hot, garnished with fresh parsley and lemon wedges. You can also sprinkle some sumac on top for extra flavor.
To eat, squeeze a bit of lemon juice over the lahmacun, roll it up, and enjoy!
Enjoy your homemade lahmacun!