Ingredients

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

Instructions

1. Make the dough

   Combine flour and salt in a large bowl. Add warm water and olive oil, mixing with your hands for 8-10 minutes until smooth and elastic. The dough should feel soft but not sticky. Cover with damp cloth and rest for 30 minutes at room temperature. Do not skip the resting time or the dough will tear when rolling.

2. Prepare meat mixture

   Very finely chop onion, tomatoes, garlic, and parsley using a sharp knife or food processor. Mix with ground lamb, red pepper paste, paprika, cumin, red pepper flakes, pomegranate molasses, salt, and black pepper in a large bowl for 3-4 minutes until well combined and slightly sticky. The mixture should be spreadable and deep red in color. Do not overmix or the meat will become tough.

3. Preheat oven

   Preheat your oven to maximum temperature (usually 250°C/480°F) with a baking stone or inverted baking sheet inside for 20-25 minutes. The surface must be scorching hot to achieve the proper crispy texture. Do not attempt to bake on a cold surface or the bread will be soggy.

4. Roll the dough

   Divide dough into 8 equal pieces. On a floured surface, roll each piece paper-thin using a rolling pin, working from center outward for 2-3 minutes per piece. The dough should be almost transparent and about 25cm in diameter. Roll immediately before topping to prevent drying. Do not let rolled dough sit or it will become difficult to handle.

5. Add toppings

   Spread a thin, even layer of meat mixture over entire surface of each rolled dough using the back of a spoon for 1-2 minutes. Leave no bare spots and spread right to the edges. The topping should be thin enough that you can almost see through it in places. Do not pile too much topping or the base won't crisp properly.

6. Bake lahmacun

   Carefully transfer topped lahmacun onto the hot baking surface using a large spatula or pizza peel. Bake for 8-10 minutes until edges are golden and slightly curled, and meat is cooked through with some charred spots. The bread should sound crispy when tapped. Do not overbake or the edges will become bitter and burnt.

7. Serve immediately

   Remove from oven and serve within 2-3 minutes while still crackling hot. Traditionally served with fresh parsley, sliced onions, and lemon wedges on the side for squeezing over the top. The bread should make a satisfying crunch when bitten. Do not let cool completely or the crispiness will be lost.

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