Lahmacun

Ingredients

• 700 g Flour (Also use a little extra for dusting the work surface; this amount is not listed separately.)
• 1 TL Salt (For the dough; additionally, salt to taste for the meat mixture.)
• 1 TL Sugar (For the dough.)
• 1 Päckchen Dried yeast
• 400 ml Water (Approximately 350–450 ml; add as needed.)
• 2 EL Olive oil (For the dough; the transcript also mentions a drizzle for greasing the bowl and dough, as well as for the meat mixture, without specifying an exact amount.)
• 400 g Ground beef
• 1 Onion (Cut into pieces.)
• 2 Red pointed peppers (Cut into pieces.)
• 2 Green pointed peppers (Cut into pieces.)
• 2 Tomatoes (Cut into pieces.)
• 1 EL Tomato and pepper paste (The source lists tomato and pepper paste as a combined ingredient.)
• 1 Handvoll Parsley (Fresh; roughly chop. The amount is given as a handful.)
• 1 Chili pepper (Cut into pieces.)
• 1 TL Ground cumin (For the meat mixture.)
• 1 TL Isot (Turkish chili flakes; for the meat mixture.)
• Salt (For the meat mixture, to taste.)
• Pepper (To taste.)

Steps

1. 1

   Mix the flour, dried yeast, salt, sugar, olive oil, and initially some of the water. Add more water as needed until a sticky dough forms.

2. 2

   Knead the dough thoroughly by hand until it comes together. Dust the work surface with a little flour and continue kneading until a smooth, supple dough ball forms.

3. 3

   Brush a bowl and the dough ball with a little olive oil. Cover the dough and let it rest or rise for about 1 hour.

4. 4

   Cut the onion, tomatoes, red and green pointed peppers, and chili pepper into pieces. Add the parsley and roughly purée everything in a blender.

5. 5

   Place the puréed vegetables in a bowl together with the ground beef. Add the tomato and pepper paste, isot, cumin, salt, and pepper. According to the transcript, also add a drizzle of olive oil.

6. 6

   Mix the meat mixture thoroughly until evenly combined, then refrigerate.

7. 7

   Preheat the oven to 250 °C using conventional top-and-bottom heat, or to the highest temperature possible for your oven.

8. 8

   Remove the risen dough from the bowl and knead it vigorously once more.

9. 9

   Divide the dough into equal-sized pieces weighing approximately 80–100 g each. Shape the pieces into balls and let them rest for 10 minutes.

10. 10

    Dust the work surface with flour. Flatten each piece of dough by hand first, then roll it out with a rolling pin into a thin circle.

11. 11

    Spread the meat mixture thinly and evenly over each dough circle and press it down firmly.

12. 12

    Line a baking sheet with parchment paper and place the topped lahmacuns on it.

13. 13

    Place the baking sheet in the preheated oven and bake the lahmacuns on the lower rack for about 4 minutes initially.

14. 14

    Then move the baking sheet to the upper rack and bake the lahmacuns for a further approximately 2–3 minutes, until the dough is crisp and lightly browned.

Notes

The description mentions about 3 minutes in the upper part of the oven, while the transcript states approximately 2–3 minutes. Herbs and a drizzle of lemon juice are mentioned as suitable serving suggestions but are not listed as specific recipe ingredients. The exact amount of additional olive oil for the bowl and meat mixture is not specified.

Nutrition per serving

• Main course
• Turkish
• Baked
• Ground beef
• Oven dish
• Street food
• Savory