Lahmacun the Turkish Pizza: an Appetizer Loved by Everyone

Ingredients

• 2 cups (240 g) all-purpose flour

• 1 teaspoon instant dry yeast

• 1 1/2 teaspoons kosher salt

• 1 cup warm water

• 1 tablespoon olive oil

You'll Need These for the Topping:

• 3/4 pound ground beef, 70% lean

• 1 medium yellow onion, finely grated

• 3 to 4 cloves garlic, finely grated

• 1 cup finely chopped Italian parsley leaves

• 2 medium ripe tomatoes, finely grated

• 1/2 medium green bell pepper, finely grated

• 1 tablespoon red pepper paste

• 1 tablespoon tomato paste

• 1 teaspoon paprika

• 1 teaspoon red pepper flakes

• 1 teaspoon ground cumin

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• lemon wedges, for garnish

How to Make the Dought?

# Gather the ingredients.

# Add the flour to a large mixing bowl followed by the yeast and salt and combine.

# In a small bowl, stir the warm water together with the olive oil.

# Make a well in the middle of the flour with a spoon and pour the water and oil mixture into it.

# Blend the flour into the liquid by folding the dry ingredients from the sides into the center.

# Flour your work surface and your hands.

# Turn out the dough and knead it for about 15 minutes until the dough is soft and elastic.

# Drizzle a little bit of olive oil inside the mixing bowl and spread it around with your fingers to oil the inside.

# Put the dough back in the oiled bowl and cover it with a cloth or towel.

# Leave it in a warm place to rise for 30 to 45 minutes. The dough should rise to about double the size.

Time For the Topping: How It Works?

# While the dough rises, prepare the topping. Gather the topping ingredients.

# Mix all the ingredients together in a large bowl. Set aside.

# Preheat the oven to 450 F. Put a large a nonstick sheet tray into the oven to preheat.

# Turn out the dough on a floured surface and divide it into 6 even pieces.

# Roll out each piece into a very thin round or oval shape. Try to get each one as thin as possible without tearing it.

# Spread the topping thinly and evenly over the top of each dough round with your fingers. Don’t press down too hard.

# Remove the sheet tray from the oven (with oven mitts) and carefully place each lahmacun on it. Don’t allow them to overlap.

# Bake for 7 to 10 minutes, until the topping is sizzling, and the edges of the dough are brown. Always check the lahmacuns as they cook to prevent them from burning.

# Serve the lahmacuns piping hot with lemon wedges for squeezing and a plate of sliced onions mixed with sumac and sprigs of Italian parsley.

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