Lahmacun

Paper-thin Turkish flatbreads topped with a spiced lamb and vegetable mixture, baked until crisp at the edges. Squeeze fresh lemon over the top, add parsley and pickled peppers, then roll up like a wrap.

Ingredients

• 2.5 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• 2 tbsp olive oil
• ¾ cup warm water
• ¾ lb ground lamb
• 1 small yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 Roma tomatoes, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp red pepper paste (biber salcasi)
• 1 tsp ground cumin
• 1 tsp Aleppo pepper flakes
• ½ tsp smoked paprika
• 1 tsp salt
• ½ cup fresh parsley, for serving
• 1 lemon, cut into wedges

Method

1. Combine flour, salt, sugar, and yeast in a bowl. Add olive oil and warm water. Knead for 8-10 minutes until smooth and elastic. Cover with a damp towel and let rise for 45 minutes.
2. Meanwhile, combine ground lamb, onion, bell pepper, tomatoes, garlic, tomato paste, red pepper paste, cumin, Aleppo pepper, paprika, and salt in a bowl. Mix thoroughly until the topping is spreadable and slightly paste-like.
3. Preheat the oven to 500 F (or as high as it will go). Place a baking sheet or pizza stone in the oven to preheat.
4. Divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece paper-thin into a rough oval, about 10 inches long. The dough should be almost translucent.
5. Spread a thin, even layer of the meat topping over each dough round, all the way to the edges. The layer should be very thin.
6. Carefully transfer to the hot baking sheet or pizza stone. Bake for 4-5 minutes until the edges are crisp and the meat is cooked through.
7. Remove from the oven, squeeze lemon juice over the top, scatter with fresh parsley, and roll up tightly. Serve immediately.

Chef's note: The key to authentic lahmacun is rolling the dough as thin as possible and keeping the meat layer thin. If you do not have red pepper paste, double the tomato paste and add an extra teaspoon of Aleppo pepper. Work in batches if needed.

Nutrition per serving

More Turkish recipes

• Lamb Kofta
• Turkish Eggs (Cilbir)