🍽 Lahmacun Recipe (With 250 g Ground Meat — Makes 4–5 Small Pieces)
For the dough:
250 g flour (about 2 cups)
1 tsp salt
1 tsp sugar
1 tsp dry yeast (or half a cube of fresh yeast)
150 ml warm water (about 2/3 cup)
1 tbsp olive oil
For the topping:
250 g medium-fat ground meat (beef or lamb, or a mix)
1 medium onion (finely chopped or processed)
1 small tomato (seeded, finely chopped)
1 small red bell pepper (or half a green pepper, finely chopped)
½ bunch parsley (finely chopped)
1 tbsp tomato paste
1 tsp pepper paste (optional)
1 tsp chili flakes
1 tsp black pepper
1 tsp salt
2 tbsp vegetable oil
½ tea glass (about 50 ml) water
📝 Instructions
1. Prepare the dough:
In warm water, dissolve yeast and sugar, let sit for 5 minutes.
Put flour and salt in a mixing bowl, make a well in the center.
Add the yeast mixture and olive oil, knead into a soft dough.
Cover and let rise for about 45 minutes.
2. Prepare the topping:
Finely chop (or process) the onion, tomato, pepper, and parsley.
Mix with the ground meat, pastes, spices, oil, and water. The mixture should be slightly loose; if it’s too dry, add a bit more water.
3. Shaping and cooking:
Divide the risen dough into small balls (slightly larger than a walnut).
Roll each one out very thinly on a lightly floured surface.
Spread a thin, even layer of topping over each piece.
Bake in a preheated oven at 230–250 °C (445–480 °F) for 6–8 minutes. Alternatively, you can cook them in a covered non-stick pan over medium heat for 5–6 minutes with the lid on.
Once cooked, cover with a clean cloth for a few minutes to soften.
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Dining and Cooking