Step 1/4
- 400 g flour
- 250 ml water (lukewarm)
- 5 g active dry yeast
- 1 pinch sugar
- 3 tbsp olive oil
- ½ tsp salt
- liquid measuring cup
- bowl (large)
- kitchen towel (damp)
Dissolve the yeast in lukewarm water in a large bowl with a pinch of sugar and leave sit for approx. 5 min. Add flour, olive oil, and salt and knead thoroughly. Lift the dough out of the bowl and spread a little olive oil on the bottom of the bowl. Place the dough back and coat it with the olive oil. Cover with a slightly wet kitchen towel and let rise in a warm place for approx. 45 min.
Step 2/4
- 300 g ground beef
- 1 onion
- 2 tomatoes
- 1 green bell pepper
- 1 clove garlic
- 2 tbsp biber salcasi (Turkish pepper paste)
- 1½ tbsp tomato paste
- 1 tbsp ground cumin
- 1½ tbsp sumac
- 1 stalk parsley
- 2 red onions
- 1 lemon
- salt
- pepper
- cutting board
- knife
- food processor
- bowl (large)
Chop the onion, tomatoes, bell pepper, and garlic, then blend very finely together with the Turkish pepper paste, tomato paste, cumin, sumac, salt, and pepper in a food processor. Add the mixture to the minced meat and mix everything to combine. Pluck parsley leaves, slice red onion into thin rings, and cut lemon into wedges for serving.
Step 3/4
- oven
- baking sheet
- rolling pin
- parchment paper
Preheat the oven to 250°C/475°F top/bottom heat. Divide the dough into 6 portions and shape into even balls. Place the balls on a lightly floured baking sheet, cover, and let rest for approx. 10 – 15 min. Roll out one dough ball thinly, place on a baking sheet with parchment paper and spread with about 2 tbsp of the beef mixture; the beef mixture should be spread out thinly and evenly. Bake for about 6 – 10 min. or until the lahmacun is lightly golden coloured. To speed things up, you can also use two baking sheets at a time to bake two pizzas at a time.
Step 4/4
Remove the Lahmacun from the oven and drizzle with a little lemon juice. Serve with parsley and red onions. Enjoy!
