Lahmacun Turkish Pizza (Print Version)
# Ingredients:
→ For the dough
01 -
2 cups all-purpose flour
02 -
1 teaspoon kosher salt
03 -
1 ½ teaspoons cane sugar
04 -
2 teaspoons dried instant yeast
05 -
1 cup lukewarm water
→ For the meat mixture
06 -
250g ground beef or lamb
07 -
⅓ cup small-diced red bell pepper, packed
08 -
½ cup small-diced onion, lightly packed
09 -
⅓ cup finely chopped parsley, lightly packed
10 -
2 cloves garlic, finely chopped
11 -
1 teaspoon dried oregano
12 -
½ teaspoon dried mint
13 -
1 teaspoon cumin
14 -
½ teaspoon kosher salt (non-iodized)
15 -
¼ teaspoon ground black pepper
16 -
2 tablespoons Turkish red pepper paste
17 -
⅔ cup water
18 -
½ teaspoon additional kosher salt
# Instructions:
01 -
In a large mixing bowl, combine flour, salt, sugar, and yeast. Mix thoroughly to incorporate all ingredients. Gradually add the lukewarm water while mixing. Knead until a cohesive dough forms. Transfer the dough to a floured surface, dust with additional flour, and knead continuously for five minutes.
02 -
Place the kneaded dough in a bowl, cover with a cloth or plastic wrap, and let rest at room temperature for one hour or until doubled in size.
03 -
In a large bowl, combine ground meat, diced bell pepper, onion, parsley, garlic, oregano, mint, cumin, salt, black pepper, red pepper paste, and water. Mix thoroughly with your hands for 5 minutes until fragrant. Set aside.
04 -
Preheat the oven to 260°C (500°F). Divide the proofed dough into 6 equal portions.
05 -
On a floured surface, roll each piece of dough into a thin circle, ensuring even thinness throughout, including the edges. Dust off excess flour once shaped.
06 -
Transfer the rolled dough to a nonstick baking sheet. Spread 4 tablespoons of meat mixture over each dough circle, extending to the edges using your fingertips. Apply gently to avoid creating holes.
07 -
Place in the preheated oven and bake for 6-8 minutes until golden. Avoid opening the oven during baking. Transfer finished lahmacun to a heat-safe serving tray.
08 -
Serve hot with onion salad, fresh parsley sprigs, and lemon wedges.
# Notes:
01 -
Do not use parchment paper when baking as it may burn at this high temperature.
02 -
The dough should be rolled very thin for authentic texture.
03 -
Extending the meat mixture to the edges helps create golden, flavorful crust.