Linda Hanson
@linha35
Lahmacun - Turkish Flatbread Pizza
A delicious and flavorful Turkish flatbread topped with a savory mixture of ground lamb, fresh herbs, and spices, perfect for a quick meal or a gathering with friends.
Details
- Cuisine:turkish
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:17
- Views:1
Recipe Information
- Prep time7 min.
- Cook time20 min.
- Total time27 min.
- Servings10
Ingredients
- 1 teaspoon
- 1
- 3 tablespoons
- 1/2 cup
- 2 tablespoons
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 cup
- 1/2 cup
- 1/2 lemon
- 4 teaspoons
- 4
- 1 pound
- 6 tablespoons
- to taste
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make Lahmacun - Turkish Flatbread Pizza.
Step 1
Start by heating a large skillet over medium-high heat. In a food processor, combine the chopped garlic, onion, fresh basil, parsley, mint, paprika, cumin, coriander, diced green and red bell peppers, lemon juice, and olive oil. Pulse until the vegetables are finely chopped, then add the halved tomatoes and process until you have a thick puree.
Step 2
Next, place the ground lamb in the preheated skillet and reduce the heat to medium. Stir in the vegetable puree along with the tomato paste, mixing everything well. Cook and stir until the lamb is fully cooked, which should take about 10 to 15 minutes. Season with cayenne pepper and salt to taste. Once done, transfer the mixture to a shallow baking dish and let it cool to room temperature. Cover with plastic wrap and refrigerate overnight to let the flavors meld.
Step 3
For the dough, dissolve the yeast and sugar in 1 cup of warm water. In a mixing bowl, combine the flour and salt, then stir in the vegetable oil and the yeast mixture. Gradually add 1/2 cup of water and mix with your hands until a dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Step 4
Shape the dough into a ball and place it in an oiled bowl. Cover with a damp towel and let it rise in a warm place until it doubles in size, which should take about 1 hour. While the dough rises, take the lamb mixture out of the refrigerator to bring it to room temperature. Prepare the garlic sauce by mixing yogurt, parsley, crushed garlic, and salt and pepper to taste. Set aside.
Step 5
Once the dough has risen, punch it down and transfer it to a floured surface. Cut the dough into 10 equal portions and shape each into a round. Flatten each round with your hand, then use a rolling pin to roll each piece into a thin 10-inch circle, resembling a crepe. Place the rounds on parchment paper.
Step 6
Preheat your oven to 500°F (260°C). Stir the lamb mixture again and spoon it onto each dough round, spreading it thinly to the edges and pressing down lightly to ensure it sticks.
Step 7
Bake the lahmacun on parchment-lined baking sheets on the lowest oven rack until the edges turn a light tan color, about 8 to 10 minutes. Once baked, transfer them to a wire rack to cool. You can store any leftovers in an airtight container in the refrigerator for up to three days or freeze them for up to three months. To reheat, simply place them in a 350°F (175°C) oven for about 8 minutes.
Step 8
To serve, drizzle the lahmacun with the prepared garlic sauce, top with shredded cabbage if desired, and roll it up to enjoy. Feel free to get creative with additional garnishes!