Lahmacun

Name: Lahmacun
Cook time: 109 min
Total time: 109 min
Yield: 4
Cuisine: Turca
Ingredients: 400 g Wheat flour; 2 u Tomato; 1 u Onion; 2 cloves Garlic; 2 u Lemon; Salt; 1 u Red Onions; 300 g Lamb Mince; 1 tablespoon Red Pepper Paste; 1 teaspoon Pul Biber; 2 tablespoons Extra Virgin Olive Oil; 0.5 u Red Pepper; 0.5 teaspoons Ground Cumin; 1 bunch Parsley; 5 g Yeast; 1 teaspoon Sumac; 240 ml Water

Medium

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 109 min
Servings: 4

Summary

The "Turkish pizza": a paper-thin dough topped with minced lamb, onion, tomato, pepper and spices, baked in a very hot oven and served with parsley, red onion and lemon for rolling up.

Ingredients

4 servings

Add to Bring!

400 g Wheat flour
2 u Tomato (peeled and very finely chopped)
1 u Onion (grated)
2 cloves Garlic (chopped)
2 u Lemon (in wedges)
Salt (to taste)
1 u Red Onions (thinly sliced, to serve)
300 g Lamb Mince (or beef)
1 tablespoon Red Pepper Paste (or tomato paste)
1 teaspoon Pul Biber
2 tablespoons Extra Virgin Olive Oil
0.5 u Red Pepper (very finely chopped)
0.5 teaspoons Ground Cumin
1 bunch Parsley (half chopped for the topping)
5 g Yeast (dried)
1 teaspoon Sumac (for the onion)
240 ml Water (lukewarm)

Instructions

Mix the flour with the yeast and a teaspoon of salt, add the warm water and oil and knead into a smooth dough. Cover and leave to rise until doubled in size.
60 min
Meanwhile, mix the mince, drained grated onion, tomato, pepper, pepper paste, garlic, pul biber, cumin, half the chopped parsley and salt with your hands into a paste.
10 min
Preheat the oven to its highest setting (250 °C or more) with a tray inside. Divide the dough into 6 balls and roll them out very thinly into ovals about 30 cm long.
10 min
Spread a thin layer of topping over each one, almost to the edge, pressing it on with your fingers.
5 min
Bake one or two at a time on the hot tray until the edges are golden and the topping is cooked.
24 min
Mix the red onion with the sumac and serve each lahmacun with the onion, the remaining parsley and lemon wedges.

Notes

The topping goes on raw and very thin, almost to the edge, and cooks in the oven at its highest setting. For a crisp base, bake on a preheated tray or stone. In Turkey you squeeze lemon over it, add parsley and onion and roll it up to eat by hand.