Ingredients

	3 cups All-purpose flour For the Dough
	1 tablespoon Active dry yeast For the Dough
	1 teaspoon Sugar For the Dough
	1 teaspoon Salt For the Dough
	1 cup Warm water For the Dough
	2 tablespoons Olive Oil For the Dough
	1 lb (450g) Ground lamb or beef For the Topping
	2, finely chopped Onions For the Topping
	3, finely chopped Tomatoes For the Topping
	3-4 cloves, minced Garlic For the Topping
	1/2 cup, chopped Fresh parsley For the Topping
	2 tablespoons Tomato paste For the Topping
	2 tablespoons (optional) Red pepper paste For the Topping
	2 teaspoons Ground cumin For the Topping
	2 teaspoons Paprika For the Topping
	1 teaspoon Ground black pepper For the Topping
	Salt to taste For the Topping
	Fresh lemon wedges For Serving
	Fresh parsley leaves For Serving
	Sliced tomatoes For Serving
	Sliced onions For Serving

Nutritional information

167kcal

Calories

16.1g

Carbs

9.9g

Protein

6.3g

Fat

Turkish Lahmacun

Name: Turkish Lahmacun
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: All-purpose flour: 3 cups; Active dry yeast: 1 tablespoon; Sugar: 1 teaspoon; Salt: 1 teaspoon; Warm water: 1 cup; Olive Oil: 2 tablespoons; Ground lamb or beef: 1 lb (450g); Onions: 2, finely chopped; Tomatoes: 3, finely chopped; Garlic: 3-4 cloves, minced; Fresh parsley: 1/2 cup, chopped; Tomato paste: 2 tablespoons; Red pepper paste: 2 tablespoons (optional); Ground cumin: 2 teaspoons; Paprika: 2 teaspoons; Ground black pepper: 1 teaspoon; Salt to taste; Fresh lemon wedges; Fresh parsley leaves; Sliced tomatoes; Sliced onions

Features:

25 mins
Medium

Ingredients

3 cups All-purpose flour
For the Dough
1 tablespoon Active dry yeast
For the Dough
1 teaspoon Sugar
For the Dough
1 teaspoon Salt
For the Dough
1 cup Warm water
For the Dough
2 tablespoons Olive Oil
For the Dough
1 lb (450g) Ground lamb or beef
For the Topping
2, finely chopped Onions
For the Topping
3, finely chopped Tomatoes
For the Topping
3-4 cloves, minced Garlic
For the Topping
1/2 cup, chopped Fresh parsley
For the Topping
2 tablespoons Tomato paste
For the Topping
2 tablespoons (optional) Red pepper paste
For the Topping
2 teaspoons Ground cumin
For the Topping
2 teaspoons Paprika
For the Topping
1 teaspoon Ground black pepper
For the Topping
Salt to taste
For the Topping
Fresh lemon wedges
For Serving
Fresh parsley leaves
For Serving
Sliced tomatoes
For Serving
Sliced onions
For Serving

Directions

Prepare the Dough:

In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.

2. Prepare the Topping:

In a large bowl, mix together the ground meat, onions, tomatoes, garlic, parsley, tomato paste, red pepper paste (if using), cumin, paprika, black pepper, and salt until well combined. Adjust seasoning to taste.

3. Assemble and Bake:

Preheat your oven to 475°F (245°C).
Divide the dough into small balls, about the size of a lemon. Roll out each ball into thin circles, about 1/8 inch thick.
Place the rolled-out dough on a baking sheet lined with parchment paper.
Spread a thin layer of the meat mixture evenly over the dough, leaving a small border around the edges.
Bake in the preheated oven for about 10-12 minutes or until the edges of the dough are golden brown and crispy, and the meat topping is cooked through.
Repeat with the remaining dough and meat mixture.

4. Serve:

Serve the lahmacun hot out of the oven with fresh lemon wedges, parsley leaves, sliced tomatoes, and onions.
To eat, squeeze lemon juice over the lahmacun, place some parsley leaves and slices of tomato and onion on top, then roll it up and enjoy!