Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon instant yeast
3/4 cup warm water
2 tablespoons olive oil
For the Topping:
250 grams (about 1/2 pound) ground lamb or beef
1 small onion, finely chopped
1 small tomato, finely chopped
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons tomato paste
1 tablespoon red pepper paste (optional)
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup fresh parsley, finely chopped
Lemon wedges, for serving
Instructions:
1. Prepare the Dough:
– In a large bowl, combine the flour, salt, sugar, and instant yeast.
– Add the warm water and olive oil. Mix until a dough forms.
– Knead the dough on a floured surface for about 10 minutes, until it becomes 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 hour, or until it doubles in size.
2. Prepare the Topping:
– In a large bowl, combine the ground meat, onion, tomato, green bell pepper, red bell pepper, garlic, tomato paste, red pepper paste (if using), cumin, paprika, black pepper, salt, and parsley. Mix well until all the ingredients are thoroughly combined.
3. Assemble the Lahmacun:
– Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.
– Divide the dough into 4 equal pieces. Roll out each piece on a floured surface into a thin round or oval shape, about 10-12 inches in diameter.
– Place the rolled-out dough on a parchment-lined baking sheet or a pizza peel.
– Spread a thin layer of the meat mixture evenly over the surface of the dough, pressing it down lightly with your fingers.
4. Bake the Lahmacun:
– Carefully transfer the lahmacun to the preheated oven (or onto the preheated pizza stone if using).
– Bake for about 8-10 minutes, or until the edges are crispy and the topping is cooked through.
5. Serve:
– Remove the lahmacun from the oven and let it cool slightly.
– Serve hot, with lemon wedges on the side for squeezing over the top.
