Introduction
Lahmacun, often referred to as "Turkish pizza," is a popular street food that features a thin, crispy flatbread topped with a savory mixture of ground meat, typically lamb or beef, combined with finely chopped vegetables, herbs, and spices. This dish is not only delicious but also highly customizable, allowing for various toppings and side dishes. Lahmacun is enjoyed across Turkey and in many Middle Eastern countries, often served rolled up with fresh vegetables and a squeeze of lemon. It’s a delightful option for lunch or dinner, packed with flavor and nutrition.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 3/4 cup warm water
- 1 tablespoon olive oil
- 250 g ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
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Prepare the Dough:
- In a large bowl, combine the flour, salt, sugar, and instant yeast. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 30 minutes.
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Make the Topping:
- In a mixing bowl, combine the ground meat, chopped onion, minced garlic, chopped tomato, red bell pepper, parsley, cumin, paprika, red pepper flakes, salt, and pepper. Mix well until all ingredients are evenly combined.
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Roll Out the Dough:
- Once the dough has risen, punch it down and divide it into 4 equal portions. Roll each portion into a thin round shape (about 1/8 inch thick) on a floured surface.
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Assemble the Lahmacun:
- Preheat your oven to 475°F (245°C). Place the rolled-out dough on a baking sheet lined with parchment paper. Spread a generous amount of the meat topping evenly over each dough round, pressing it down slightly.
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Bake:
- Bake the lahmacun in the preheated oven for about 10-12 minutes, or until the edges are crispy and the meat is cooked through.
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Serve:
- Once baked, remove from the oven and let cool slightly. Cut into wedges and serve with fresh vegetables like cucumber, tomatoes, and parsley, along with a lemon wedge for squeezing over.
Health Notes
- Lahmacun can be a healthy meal option, especially when made with lean meat and fresh vegetables. The use of whole grain flour for the dough can increase fiber content. However, be mindful of portion sizes due to the calorie content, especially if serving with rich sauces or sides.
How to Enjoy
- Lahmacun is best enjoyed fresh out of the oven, rolled up with fresh vegetables and a squeeze of lemon. It can be served as a main dish or as part of a mezze platter.
Tips
- Customizing the Topping: Feel free to add other ingredients to the topping, such as mushrooms or zucchini, for added flavor and nutrition.
- Dough Variations: For a more authentic taste, you can use whole wheat flour or add spices like za'atar to the dough.
- Storage: Leftover lahmacun can be stored in the refrigerator for a couple of days. Reheat in the oven to regain crispiness before serving.
- Freezing: You can freeze assembled but uncooked lahmacun. Simply place parchment paper between layers to prevent sticking and bake directly from frozen, adding a few extra minutes to the baking time.
