Lahmacun

Instructions

1. 1

   Combine flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rise in a warm place for 45 minutes.

2. 2

   While dough rises, prepare the topping by combining ground lamb, grated onion, tomatoes, bell pepper, garlic, tomato paste, cumin, paprika, Aleppo pepper, allspice, parsley, salt, and black pepper in a bowl. Mix thoroughly with your hands until well combined and slightly paste-like.

3. 3

   Preheat your oven to the highest setting, ideally 500°F (260°C), with a baking stone or inverted baking sheet inside for at least 30 minutes.

4. 4

   Divide the risen dough into 8 equal portions. On a lightly floured surface, roll each portion into a very thin oval or circle, about 10 inches in diameter—the dough should be nearly translucent.

5. 5

   Spread a thin layer of the meat mixture evenly over each dough round, pressing it gently to adhere and extending it all the way to the edges.

6. 6

   Carefully transfer the lahmacun to the preheated baking stone and bake for 3-4 minutes until the edges are crispy and slightly charred and the meat is cooked through.

7. 7

   Remove from oven and immediately top with fresh parsley, mint leaves, and a sprinkle of sumac. Serve with lemon wedges on the side for squeezing over the top before rolling up and eating.