Lahmacun is considered a Turkish street food. It is a super thin, crispy pizza topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. Lahmacun is usually rolled or folded before eating.

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Preparation

  • Prep Time - 1 hr 15 mins
  • Cook Time - 30 min
  • Total Time - 1 hr 45 mins
  • Servings: 6 people

Ingredients

  • FOR THE DOUGH
  • 2 cups flour 
  • 1 teaspoon yeast (instant dry) 
  • 1 1/2 teaspoon salt 
  • 1 cup water (warm) 
  • 1 tablespoon olive oil 
  • FOR THE TOPPING
  • 12 ounces (350 grams) ground beef (70% lean) 
  • 1 yellow onion (finely grated) 
  • 3 to 4 cloves garlic (finely grated) 
  • 1 cup parsley (Italian variety, leaves, finely chopped) 
  • 2 tomatoes (ripe, finely grated) 
  • 1/2 bell pepper (green, finely grated) 
  • 1 tablespoon red pepper paste 
  • 1 tablespoon tomato paste 
  • 1 teaspoon paprika 
  • 1 teaspoon hot red pepper flakes 
  • 1 teaspoon salt 
  • 1/2 teaspoon black pepper 
  • 1 teaspoon cumin (powder) 

Method

  • Put the flour in a large mixing bowl. Add the yeast and salt and combine. 
  • In a small bowl, stir the olive oil together with the warm water. 
  • Make a pool in the middle of the flour with a spoon and pour the water and oil mixture into it. Blend the flour into the liquid by turning the dry edges into the center. 
  • Flour your working surface and your hands. Turn out the dough and knead it for about 15 minutes until the dough is soft and elastic. 
  • Drizzle a little bit of olive oil inside the mixing bowl and spread it around with your fingers to oil the inside. 
  • Put the dough back in the bowl and cover it with a cloth or towel. Leave it in a warm place to rise for 30 to 45 minutes. The dough should rise to about double the size.
  • While the dough rises, prepare the topping. Mix all the topping ingredients together in a large bowl. 
  • Once the dough has risen, turn it out on a floured surface and divide it into six even pieces. 
  • Roll out each piece into a very thin round or oval shape. Try to get each one as thin as possible without tearing it. 
  • Spread the topping thinly and evenly over the top of each dough round with your fingers. Don’t press down too hard. 
  • Preheat your pan with a lid.
  • Place your dough on your floured counter and roll into a circle about your pan size with your rolling pin. Do it for all pieces of doughs. 
  • Take one piece of round dough to the preheated pan. Cover it with a thin layer of your filling and put the lid on. It takes about 2-4 minutes until each lahmacun cooks. Do not take the lid off from your pan in this process because lahmacuns will be cook with the steam in the pan. Take your lahmacun off from the pan when the bottom is fried. 
  • Take your cooked lahmacun in a pan in an empty pot and cover its lid immediately. Cook all your lahmacuns and put them to the pot as one normally and one upside down. This will prevent to lahmacuns get to dry.

Try It Out Yourself!

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