Lahmacun

Ingredients

• 3 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm water
• 2 tbsp olive oil
• 1 lb ground lamb
• 1 medium onion, finely grated
• 2 medium tomatoes, finely chopped
• 1 red bell pepper, finely diced
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp Aleppo pepper or red pepper flakes
• 1/2 tsp allspice
• 1/4 cup fresh parsley, finely chopped
• Salt and black pepper to taste
• Fresh parsley and mint for serving
• Lemon wedges for serving
• Sumac for garnish

Instructions

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. 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. 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. 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. 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. 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. 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.