Homemade Crispy Lahmacun

Ingredients

• 2 su bardağı Water (At room temperature)
• 5 su bardağı Flour (Add gradually as needed)
• 1 tatlı kaşığı Salt (For the dough)
• 2 yemek kaşığı Vegetable oil (For the dough)
• 400 g Ground beef (For the topping)
• 2 Onions (Process in a food processor)
• 1 Kapya pepper (Process in a food processor)
• 2 Green peppers (Process in a food processor)
• 1 Tomato (Large; process in a food processor)
• 3 diş Garlic (The source states 3–4 cloves; the shared version specifies 2 large cloves. Process in a food processor.)
• 0.5 demet Parsley (Process in a food processor)
• 1 yemek kaşığı Red pepper paste (For the topping)
• 1 yemek kaşığı Tomato paste (For the topping)
• Salt (For the topping, to taste)
• Black pepper (For the topping; amount not specified)
• Ground red pepper (For the topping; amount not specified)
• Aleppo pepper flakes (For the topping; amount not specified)
• 0.6 çay bardağı Vegetable oil (Slightly more than half a tea glass; for the topping)

Steps

1. 1

   To prepare the dough, place the room-temperature water, salt, and 2 tbsp vegetable oil in a bowl.

2. 2

   Knead while adding the flour gradually. The dough should not be too soft or sticky.

3. 3

   Rest the dough for 10 minutes.

4. 4

   Divide the dough into mandarin-sized portions. Cover them and let them rest for at least 30 minutes.

5. 5

   For the topping, process the onion, Kapya pepper, green peppers, tomato, garlic, and parsley in a food processor.

6. 6

   Add the processed vegetables to the ground beef.

7. 7

   Add the red pepper paste, tomato paste, salt, black pepper, ground red pepper, Aleppo pepper flakes, and the vegetable oil reserved for the topping, then mix. Do not add additional water; the liquid released by the vegetables is sufficient.

8. 8

   Roll out one portion of dough to the size of a dinner plate.

9. 9

   Place 1.5–2 tbsp of the topping on the dough and spread it into a thin, even layer over the entire surface.

10. 10

    If baking in a home oven, preheat it thoroughly on the convection setting to the highest possible temperature (usually 250°C or higher).

11. 11

    Bake the lahmacun in a preheated 250°C oven for approximately 7–10 minutes.

12. 12

    If using a stone oven, bake at 300–400°C for approximately 3–5 minutes.

Notes

The source provides separate baking options for a stone oven and a home oven. The oven temperature and baking time may vary depending on the oven's performance; the source states that the convection setting will cook the lahmacun without drying out the meat.

Nutrition per serving

• main course
• Turkish cuisine
• lahmacun
• oven-baked
• stone oven
• with ground beef
• homemade