Lahmacun Turkish Pizza
Lahmacun is thin and crispy flatbread bursting with flavor. Topped with meat, parsley, peppers, tomatoes and a mixture of delicious spices, this Turkish pizza is a must-try!
- Prep time
- 45 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 yellow onions (peeled and cut into chunks)
- 5 cloves garlic
- 1/4 cup olive oil (extra virgin)
- 1 red bell pepper (cored and cut into pieces)
- 2 Italian green peppers (cored and cut into pieces)
- 2 Roma tomatoes (cut into chunks)
- 2 cups fresh parsley (washed and thick stems removed)
- 1/2 lb ground lamb
- 1/2 lb ground beef
- 2 tbsp tomato paste
- 1 tsp Aleppo pepper
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp salt
- 2 cups water (room temperature)
- 1 tsp salt
- 5 cups flour
Instructions
- 1
In a food processor, puree onions and garlic with 2 tablespoons olive oil. Transfer to a container.
- 2
Blend the Italian green peppers and red bell pepper in the food processor and add it to the onion and garlic.
- 3
Blend parsley and tomatoes in the food processor and mix it with the onion and pepper mixture.
- 4
Add the ground lamb and ground beef to the mixture and mix until well combined.
- 5
Add in tomato paste, the remaining olive oil, Aleppo pepper, black pepper, cumin and salt. Mix well.
- 6
Cover and refrigerate for at least 1 hour up to 24 hours.
- 7
Meanwhile, make the dough by mixing water and salt in the bowl of a stand mixer.
- 8
Attach the dough hook and start mixing, add in the flour, 1/2 cup at a time until the dough forms and it doesn't stick.
- 9
Divide the dough into 12 pieces and place them on a baking sheet. Cover with a kitchen towel and let it rest for 30 minutes.
- 10
Heat a non stick skillet with the lid on over medium heat and place the topping container on the counter top next to the pan and give it a stir.
- 11
Take one of the dough balls and keep the rest covered with a kitchen towel. On a floured surface, roll out the dough into a very thin circle no bigger than the pan.
- 12
Transfer the dough into the hot pan and adjust it. Spread a thin layer of topping on the crust using a serving spoon and leave 1/2 inch from the edges.
- 13
Put the lid on and cook for 7-8 minutes until the dough and the topping are cooked. The dough will be crispy.
- 14
Repeat with the remaining dough and topping.
- 15
Top cooked lahmacun with tomatoes, parsley and squeeze some lemon juice and season with sumac. Wrap it and serve.