Description
Spicy Turkish Lahmacun brings zesty Mediterranean flavors dancing across thin crispy dough with seasoned ground lamb. Crisp edges and fragrant herbs promise a delightful culinary journey you’ll savor with every delectable bite.
Ingredients
Scale
Meat and Vegetables:
- 1 pound (454 grams) ground lamb or beef (or a mixture)
- 1 medium onion, finely chopped or grated
- 1 green bell pepper, finely chopped
- 2 tomatoes, peeled, seeded, and finely chopped
- 1/4 cup chopped fresh parsley
Spices and Seasonings:
- 1/4 cup tomato paste
- 1 tablespoon red pepper flakes (or to taste)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- Salt and black pepper to taste
Dough Ingredients:
- 1 cup (237 milliliters) warm water (105-115°F)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for brushing
Optional, for serving:
- Lemon wedges
- Fresh parsley or mint
Instructions
- Activate the yeast by dissolving it with sugar in warm water, allowing the mixture to become frothy and bubbly for about 5-10 minutes.
- Create a dough foundation by combining flour and salt, then integrating the yeast mixture and olive oil until a rough texture emerges.
- Transform the dough on a floured workspace, kneading vigorously for 5-7 minutes to develop a smooth, elastic consistency.
- Allow the dough to rest and expand in an oil-coated vessel, covered securely, positioned in a warm environment until volume doubles, approximately 1-2 hours.
- Prepare the savory topping by thoroughly blending ground meat with finely chopped vegetables, aromatic herbs, and robust spices until uniformly mixed.
- Heat the oven to an intense 450°F, positioning baking sheets with parchment paper for optimal cooking surface.
- Deflate the risen dough and partition into 6-8 uniform segments.
- Roll each dough portion into translucent, circular shapes measuring 8-10 inches, ensuring even thickness.
- Distribute a delicate layer of seasoned meat mixture across each dough circle, maintaining a narrow perimeter.
- Slide lahmacuns into the preheated oven, baking until the crust transforms into a golden landscape and meat cooks completely, roughly 10-15 minutes.
- Allow brief cooling before serving, accompanied by citrus wedges and optional fresh herb garnishes.
Notes
- Use instant yeast for quicker rising and consistent results in the dough preparation.
- Ensure the water temperature is lukewarm (around 110°F) to activate the yeast without killing it.
- Roll the dough as thin as possible for an authentic crispy texture typical of traditional lahmacun.
- For a gluten-free version, substitute wheat flour with a gluten-free flour blend and add xanthan gum for better binding.
- Mix the meat topping thoroughly to distribute spices evenly and enhance overall flavor profile.
- Choose lean ground meat like lamb or beef with 80/20 fat content for optimal juiciness and taste.
- Preheat the baking sheet to create a crisp bottom crust and help the dough cook more evenly.
- Add fresh herbs like cilantro or mint to the meat mixture for an extra layer of freshness.
- Store leftover lahmacun in an airtight container and reheat in a hot oven to maintain crispiness.
- For a vegetarian option, replace meat with finely chopped mushrooms or lentils seasoned similarly.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg