Traditional Lahmacun

Съставки

• All-purpose flour3 cups
• Active dry yeast1 teaspoon
• Sugar1 teaspoon
• Salt1.5 teaspoons
• Warm water1 cup
• Ground lamb or beef1 lb
• Onions, finely chopped1 large
• Tomatoes, finely chopped2 medium
• Green bell pepper, finely chopped1/2
• Garlic, minced2 cloves
• Fresh parsley, chopped1/2 cup
• Tomato paste2 tablespoons
• Red pepper flakes1 teaspoon
• Cumin1/2 teaspoon
• Black pepper1/2 teaspoon
• Olive oil2 tablespoons

Стъпки

1. 1

   Activate yeast in warm water with sugar. Let sit for 5-10 minutes until foamy.

2. 2

   In a large bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour.

3. 3

   While dough rises, prepare the topping: In a bowl, combine minced meat, chopped onions, tomatoes, bell pepper, garlic, parsley, tomato paste, red pepper flakes, cumin, salt, and black pepper. Mix well.

4. 4

   Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat.

5. 5

   Punch down the risen dough and divide it into 4 equal portions. Roll each portion thinly into a round or oval shape (about 10-12 inches in diameter).

6. 6

   Spread a thin, even layer of the meat mixture over each dough base, leaving a small border.

7. 7

   Carefully transfer the lahmacun to the preheated oven or pizza stone. Bake for 8-12 minutes, or until the crust is golden brown and crispy, and the topping is cooked through.

8. 8

   Remove from oven, drizzle with olive oil, and serve immediately. Garnish with lemon wedges.