Lahmacun - Turkish Flatbread
A thin and crispy flatbread topped with a layer of caramelized lamb, vegetables, herbs and spices. Lahmacun will make you fall in love with Turkish street food.
Servings: 8
Ingredients
The Dough...
- 2 cups of bread flour
- 1 teaspoon of salt
- 1 teaspoon of granulated sugar
- 2 1/4 teaspoons of instant yeast (7 grams)
- 1 cup of water, warm
The Topping...
- 1/4 cup of fresh parsley leaves
- 1/2 of a small red bell pepper
- 1/2 of a small red onion
- 2 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1 teaspoon of lemon juice
- 1 teaspoon of lemon zest
- 1 teaspoon of dried greek oregano
- 1 teaspoon of ground cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of sumac spice
- a pinch of black pepper
- 12 ounces of ground lamb or beef
The Garnishes...
- red onion, thinly sliced
- tomatoes, thinly sliced
- fresh parsley
- tzatziki sauce
Instructions
Make the dough...
- Combine 2 cups of bread flour, 1 teaspoon of salt, 1 teaspoon of granulated sugar and 2 1/4 teaspoons of instant yeast in a large bowl
- Begin adding warm water, a little at a time, until a soft dough forms
- Knead with floured hands for 4-5 minutes to create a smooth, elastic dough
- Cover the bowl with plastic wrap and let rest in a warm place for about an hour
Make the topping...
- Pulse 1/4 cup of fresh parsley leaves with 1/2 of a small red bell pepper, 1/2 of a small red onion and 2 minced garlic cloves in a food processor until fine
- Transfer the mixture into a thin kitchen towel and squeeze out the excess moisture
- Add the mixture into a large bowl along with 12 ounces of ground lamb or beef and 1 tablespoon of tomato paste, 1 teaspoon of lemon juice, 1 teaspoon of lemon zest, 1 teaspoon of Greek oregano, 1 teaspoon of cumin, 1/2 teaspoon of salt and a pinch of black pepper and mix until well combined
Assemble the lahmacun...
- Preheat your oven to 475 degrees (if using a pizza stone, place it into the oven before you begin preheating)
- Transfer the dough onto a lightly floured surface
- Divide the dough into 8 equal portions
- Using a floured rolling pin, roll a portion of dough out into a very thin round and spread 3-4 tablespoons of the meat mixture over the entire surface
- If using a baking sheet, carefully transfer the assembled lahmacun onto the baking sheet. If using a pizza stone, use a pizza peel to transfer the lahmacun onto the preheated stone
- Bake at 475 degrees for about 8 minutes
- Repeat the process until all of the dough has been used
- Garnish with thinly sliced red onions, tomatoes and fresh parsley and serve with tzatziki