Traditional Turkish Lahmacun

• •2.8 cup all-purpose flour
• •1 cup warm water (105-115°F / 40-46°C)
• •1 teaspoon active dry yeast
• •0.5 teaspoon granulated sugar
• •1.5 teaspoon salt, divided
• •3 tablespoon olive oil, divided
• •1 lb ground lamb or beef (or a mix)
• •2 medium ripe tomatoes, finely chopped or grated
• •1 small red bell pepper, finely chopped
• •1 small onion, finely chopped
• •3 garlic cloves, minced
• •0.5 cup fresh flat-leaf parsley, finely chopped
• •1 tablespoon tomato paste
• •1 tablespoon red pepper paste (biber salçası), optional but traditional
• •1 teaspoon pul biber (Turkish red pepper flakes) or mild red pepper flakes
• •0.5 teaspoon ground cumin
• •0.5 teaspoon black pepper
• •2 tablespoon water, for topping if needed
• • to taste lemon wedges, for serving
• • to taste fresh flat-leaf parsley, extra for serving

Instructions

1. 1

   Prepare the Dough: In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until foamy. Add 0.5 teaspoon salt and 1 tablespoon olive oil. Gradually add flour, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

2. 2

   Prepare the Topping: While the dough is rising, finely chop the tomatoes, red bell pepper, onion, garlic, and 0.5 cup parsley. A food processor can be used for a very fine consistency, but be careful not to make it a puree. In a large bowl, combine the ground meat, chopped vegetables, tomato paste, red pepper paste (if using), 1 teaspoon salt, pul biber, cumin, black pepper, and 2 tablespoons olive oil. Mix thoroughly with your hands until all ingredients are well combined. If the mixture seems too thick, add 1-2 tablespoons of water to loosen it slightly; it should be spreadable but not watery.

3. 3

   Preheat Oven and Prepare Baking Surface: Preheat your oven to its highest temperature (500-550°F / 260-290°C). If you have a pizza stone or steel, place it in the oven during preheating. Otherwise, use an inverted baking sheet.

4. 4

   Assemble the Lahmacun: Punch down the risen dough and divide it into 4-6 equal pieces. On a lightly floured surface, roll each piece into a very thin, round or oval shape, about 8-10 inches (20-25 cm) in diameter. The thinner the dough, the more traditional the lahmacun will be. Spread a thin, even layer of the meat topping over each dough circle, extending almost to the edges.

5. 5

   Bake the Lahmacun: Carefully transfer one or two lahmacuns (depending on your oven size) to the preheated pizza stone or inverted baking sheet using a pizza peel or parchment paper. Bake for 5-8 minutes, or until the edges of the dough are golden brown and crispy, and the meat topping is cooked through and lightly browned. The cooking time will be very quick due to the high heat.

6. 6

   Serve: Remove the lahmacun from the oven. Repeat with the remaining dough and topping. Serve immediately, traditionally with fresh lemon wedges to squeeze over and extra fresh parsley to sprinkle on top. You can roll them up with the parsley and a squeeze of lemon juice before eating.

Chef's Tips

• 💡Achieving a very thin dough is key to authentic lahmacun. Don't be afraid to roll it out until it's almost translucent.
• 💡Ensure your oven is as hot as possible. High heat cooks the lahmacun quickly, resulting in a crispy crust and juicy topping.
• 💡Do not over-apply the meat topping; a thin, even layer is best for proper cooking and traditional flavor balance.
• 💡If you don't have a food processor, finely mince all the topping vegetables by hand. The smaller the pieces, the better the texture.
• 💡For convenience, you can prepare the dough and topping ahead of time. Keep the dough refrigerated after its first rise (punch down first), and the topping can be stored in the fridge for up to 24 hours.