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Spicy Lahmacun with Pomegranate Molasses
80% authentic · Middle Eastern-inspired
A creative twist on Lahmacun, incorporating the tangy sweetness of pomegranate molasses and a spicier kick from Aleppo pepper into the traditional topping.
Ingredients
- All-purpose flour3 cups
- Active dry yeast1 teaspoon
- Sugar1 teaspoon
- Salt1 teaspoon
- Warm water1 cup
- Ground lamb1 lb
- Tomatoes2 medium, finely chopped
- Onion1/2 medium, finely chopped
- Fresh parsley1/4 cup, chopped
- Garlic2 cloves, minced
- Aleppo pepper flakes1-2 teaspoons
- Pomegranate molasses2 tablespoons
- Olive oil2 tablespoons
Steps
- 1
Prepare the dough as per the Classic Lahmacun recipe (Steps 1-3).
- 2
Prepare the topping: In a bowl, combine ground lamb, chopped tomatoes, onion, parsley, minced garlic, Aleppo pepper flakes, olive oil, salt, and black pepper. Stir in the pomegranate molasses.
- 3
Preheat oven to 475°F (245°C).
- 4
Divide and roll out the dough into oval shapes as per the Classic Lahmacun recipe (Step 6).
- 5
Spread the spiced meat mixture evenly over each dough base.
- 6
Bake for 10-15 minutes, or until the crust is golden brown and the topping is cooked.
- 7
Serve immediately, garnished with fresh mint and an extra drizzle of pomegranate molasses.
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