Lahmacun Turkish Lamb Flatbread (Print Version)
# Ingredients:
→ Dough
01 -
240 ml warm water (40–46°C)
02 -
1 teaspoon granulated sugar
03 -
2 teaspoons active dry yeast
04 -
315 g all-purpose flour, plus extra for dusting
05 -
1 teaspoon salt
06 -
2 tablespoons olive oil, plus more for brushing
→ Topping
07 -
450 g ground lamb or beef (or a combination)
08 -
1 medium onion, finely chopped or grated
09 -
1 green bell pepper, finely chopped
10 -
2 tomatoes, peeled, seeded, and finely chopped
11 -
60 ml tomato paste
12 -
15 g fresh parsley, finely chopped
13 -
1 tablespoon red pepper flakes, adjust to taste
14 -
1 teaspoon paprika
15 -
1 teaspoon ground cumin
16 -
0.5 teaspoon ground allspice
17 -
0.25 teaspoon ground cinnamon
18 -
Salt and freshly ground black pepper, to taste
→ To Serve (optional)
19 -
Lemon wedges
20 -
Fresh parsley or mint leaves
# Instructions:
01 -
Combine warm water, granulated sugar, and active dry yeast in a large bowl. Allow the mixture to sit for 5–10 minutes until a foamy layer forms on the surface.
02 -
Whisk all-purpose flour and salt in a separate bowl. Incorporate the flour mixture and olive oil into the yeast mixture, stirring until a rough dough begins to form. Turn onto a floured work surface and knead for 5–7 minutes until dough is smooth and elastic.
03 -
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm environment for 1–2 hours until doubled in volume.
04 -
In a large mixing bowl, thoroughly combine the ground meat, onion, green bell pepper, tomatoes, tomato paste, chopped parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and black pepper until evenly blended.
05 -
Preheat oven to 230°C. Line baking sheets with parchment paper.
06 -
Once risen, gently degas the dough. Portion it into 6–8 equal pieces. On a lightly floured surface, roll each piece into a thin round, approximately 20–25 cm in diameter.
07 -
Evenly spread a thin layer of the meat mixture over each rolled dough round, leaving a small border along the edges.
08 -
Arrange the prepared rounds onto baking sheets and bake for 10–15 minutes, or until the crust is golden and the topping is fully cooked.
09 -
Allow to cool slightly before serving. Accompany with lemon wedges and fresh parsley or mint, if desired.
# Notes:
01 -
For optimal results, roll the dough as thinly as possible and distribute the topping evenly to ensure even baking.