Lahmacun
A delightful twist on traditional pizza, Lahmacun features a thin, crispy crust topped with a spiced mix of ground meat and fresh vegetables. Perfect for quick family meals or gatherings.
Ingredients
For the Dough
- 1 cup warm water (105-115°F) Helps activate the yeast.
- 1 teaspoon sugar Feeds the yeast.
- 2 teaspoons active dry yeast Proof before adding to the mix.
- 2 1/2 cups all-purpose flour, plus more for dusting Best quality for optimal texture.
- 1 teaspoon salt Enhances flavor.
- 2 tablespoons olive oil, plus more for brushing For added flavor and moisture.
For the Topping
- 1 lb ground lamb or beef (or a mixture of both) Provides richness and flavor.
- 1 medium onion, finely chopped or grated Adds moisture and flavor.
- 1 medium green bell pepper, finely chopped For color and sweetness.
- 2 medium tomatoes, peeled, seeded, and finely chopped Freshness and juiciness.
- 1/4 cup tomato paste
- 1/4 cup chopped fresh parsley Adds a fresh pop of flavor.
- 1 tablespoon red pepper flakes Adjust to taste.
- 1 teaspoon paprika For warmth.
- 1 teaspoon cumin Adds depth of flavor.
- 1/2 teaspoon allspice Adds complexity.
- 1/4 teaspoon cinnamon Adds a hint of warmth.
- to taste salt and black pepper For seasoning.
- for serving Lemon wedges, fresh parsley or mint Enhances flavors.
Instructions
Prepare the Dough
- In a large bowl, combine warm water, sugar, and yeast. Stir and let sit for about 5-10 minutes until frothy.
- In another bowl, whisk together flour and salt. Mix with yeast mixture and olive oil until a shaggy dough forms.
- Dump dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Let rise in a lightly oiled bowl, covered, for 1-2 hours.
Prepare the Topping
- In a large bowl, combine ground meat, chopped onion, bell pepper, tomatoes, tomato paste, and parsley. Stir in spices (red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and pepper). Adjust seasonings as desired.
Assemble the Lahmacun
- Preheat oven to 450°F (230°C) and line baking sheets with parchment paper.
- Punch down risen dough gently, divide into 6-8 portions, and roll each into 8-10 inch circles.
- Spread a thin layer of the meat mixture over each circle, leaving a small border.
Bake the Lahmacun
- Transfer Lahmacuns to baking sheets and bake for 10-15 minutes until golden brown and the meat is cooked through.
Serve and Enjoy
- Let cool slightly, slice if desired, and serve with lemon wedges and garnish with parsley or mint.
Notes
For best results, ensure even dough thickness and avoid overstuffing. Feel free to substitute meats and vegetables as per your preference.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 17gFat: 15gSaturated Fat: 4gSodium: 450mgFiber: 2gSugar: 2g
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