Lahmacun – Turkish Pizza

Ingredients

• 900 g Type 550 flour (for the dough)
• 100 g semolina (for the dough)
• 1 EL salt (for the dough)
• 550 ml water (for the dough)
• 2 EL olive oil (for the dough)
• 650 g ground meat (for the meat mixture; the type of meat is not specified)
• 2 red pointed peppers (for the meat mixture)
• 3 green pointed peppers (for the meat mixture)
• 3 tomatoes (medium-sized)
• 3 onions (small)
• 1 Bund parsley (for the meat mixture)
• 1 TL salt (for the meat mixture)
• 1 TL paprika (for the meat mixture)
• 2 TL chili flakes (for the meat mixture)
• 1 EL pepper paste (for the meat mixture)
• 2 EL tomato paste (for the meat mixture)
• 80 ml neutral oil (for the emulsion and meat mixture)
• onion salad (mentioned for serving, no quantity specified)
• lemon (mentioned for serving, no quantity specified)

Steps

1. 1

   Mix the Type 550 flour, semolina, and salt in a bowl. Add the water and olive oil, then knead everything by hand until a smooth dough forms.

2. 2

   Cover the dough and let it rest for at least 1 hour.

3. 3

   While the dough is resting, place the red and green pointed peppers, tomatoes, onions, and parsley in a blender. Add the salt, paprika, and chili flakes.

4. 4

   Add the pepper paste, tomato paste, and neutral oil to the vegetable and spice mixture, then blend everything into a fine, homogeneous paste. The oil is used to create the emulsion.

5. 5

   Mix the vegetable paste with the ground meat until an evenly combined meat mixture forms.

6. 6

   Divide the dough into portions of approximately 80 g and shape them into balls. Let the dough balls rest for another 1 hour.

7. 7

   Preheat the oven to its highest setting, ideally using conventional top and bottom heat at 270–280 °C.

8. 8

   Roll out each dough ball very thinly.

9. 9

   Use a spoon to spread the meat mixture thinly and evenly over the rolled-out dough.

10. 10

    Place the lahmacun in the very hot oven and bake for approximately 5 minutes, until the dough is fully baked.

11. 11

    Serve the finished lahmacun with onion salad and lemon.

Notes

The description states 10–12 lahmacun, while the transcript mentions dough portions of approximately 80 g. Based on the total amount of dough, using 80-g portions would yield considerably more pieces; the source information is therefore not fully consistent. No quantities were provided for the onion salad or lemon.

Nutrition per serving

• Main course
• Turkish cuisine
• Lahmacun
• Ground meat
• Oven-baked dish
• Street food
• Spicy