Ingredients

• 500 g all-purpose flour
• 300 ml warm water
• 3 tbsp olive oil
• 1 tsp salt
• 400 g ground lamb
• 1 piece onion
• 2 piece tomatoes
• 1 piece red bell pepper
• 1 bunch fresh parsley
• 3 clove garlic
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp black pepper

Instructions

1. Make the dough

   Combine flour and salt in a large bowl. Add warm water and olive oil gradually while mixing. Knead on a floured surface over medium pressure for 8-10 minutes until the dough becomes smooth and elastic. The dough should not stick to your hands when ready. Do not add too much flour or the dough will become tough.

2. Rest the dough

   Cover the dough with a damp cloth and let it rest at room temperature for 30-45 minutes. The dough should become softer and easier to roll when ready. Do not skip this step as unrested dough will spring back and tear when rolled thin.

3. Prepare the topping

   Finely chop onion, tomatoes, red pepper, parsley, and garlic into very small 3mm pieces. Mix with ground lamb, tomato paste, paprika, cumin, black pepper, and 1 teaspoon salt. Combine thoroughly by hand for 3-4 minutes until the mixture becomes cohesive and aromatic. Do not overmix or the meat will become tough.

4. Preheat oven

   Preheat your oven to its highest temperature, typically 250°C (480°F), for 15-20 minutes with a baking sheet inside. The oven must be extremely hot for proper crisping. Do not attempt to bake at lower temperatures as the dough will not achieve the characteristic crispiness.

5. Roll the dough

   Divide dough into 8 equal portions. Roll each piece paper-thin on a floured surface, about 2mm thick and 25cm diameter. The dough should be translucent when held up to light. Work quickly and do not let the rolled dough dry out or it will crack when baking.

6. Add the topping

   Spread a thin, even layer of meat mixture over each dough circle, leaving a 1cm border. Use your hands to press the mixture gently into the dough for 1-2 minutes. The topping should be thin enough to see the dough underneath. Do not pile the mixture too thick or it will not cook evenly.

7. Bake the lahmacun

   Carefully transfer each lahmacun onto the hot baking sheet using a large spatula. Bake for 8-12 minutes until the edges are golden brown and crispy and the meat is fully cooked. The surface should sizzle when removed from oven. Do not overbake or the dough will become too hard to roll.

Tips

Comments (0)