Lahmacun (Turkish pizza)

Step 1/4

• 1⅔ g active dry yeast
• 83⅓ ml water (lukewarm)
• ⅛ tsp sugar
• 133⅓ g flour
• 1 tbsp olive oil
• ⅔ tsp salt
• olive oil (for greasing)

• liquid measuring cup
• bowl (large)
• kitchen towel (damp)

Dissolve the dry yeast in water with the sugar in a measuring cup or small bowl. Let the yeast water sit for approx. 5 min. to activate the yeast. Place the flour, olive oil and salt in a mixing bowl. Pour in the yeast water, knead into a smooth dough and then shape into a ball. Then rub the dough ball in the bowl with a little bit of additional olive oil. Cover with a damp cloth and leave to rise in a warm place for about 45 min. until it has doubled in volume.

Step 2/4

• 1 red onions
• ⅓ clove garlic
• ⅓ green bell pepper
• ⅔ tomatoes
• ⅔ tbsp biber salcasi (Turkish pepper paste)
• ½ tbsp tomato paste
• ⅓ tbsp ground cumin
• ½ tbsp sumac
• salt
• pepper

• knife
• cutting board
• food processor (optional)
• bowl (large)

Peel the onions and quarter ⅓ of them. Peel the garlic. Remove the core from the bell pepper and chop roughly. Quarter the tomatoes. Then, finely chop the onion quarters, bell peppers and garlic and mix together with biber salçası, tomato paste, ground cumin, sumac, a little salt and pepper. You can alternatively use a food processor. Combine the mixture with the ground beef, salt and pepper in a mixing bowl and mix thoroughly.

Step 3/4

• flour (for dusting)

• oven
• baking sheet
• parchment paper
• rolling pin

Preheat the oven to 250°C/482°F top/bottom heat. Divide the dough into 6 portions and shape into balls. Cover the balls and leave to rest on a lightly floured baking sheet for approx. 10—15 min. Roll out each dough ball into a very thin round about the size of a baking sheet, place on a baking sheet lined with parchment paper and spread with approx. 3—4 generous tablespoons of the minced meat mixture. The meat mixture should be spread thinly but evenly and right up to the edges. Bake the lahmacun for approx. 6—10 min. until lightly colored but not too crispy. You can also put 2 baking sheets in the oven at the same time to speed up the process.

Step 4/4

• 5 g parsley
• ⅓ lemon

While the lahmacun is baking, pluck the parsley leaves and chop them roughly. Finely slice the remaining red onions. Cut the lemon into wedges. Remove the lahmacun from the oven and drizzle with a little lemon juice. Serve with the parsley and onions.

Enjoy your meal!