Turkish Flatbread with Lamb and Tomatoes (Lahmacun) | Saveur
These chewy lamb and tomato flatbreads are spiced with garlic, parsley, cayenne, cumin, paprika, and cinnamon.
Ingredients
- 1 tsp. sugar
- 1 (1/4-oz.) package active dry yeast
- 2 cups flour, plus more
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. Kosher salt, plus more
- <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
- 3 tbsp. tomato paste
- 1 tbsp. minced flat-leaf parsley
- <sup>1</sup>⁄<sub>2</sub> tsp. cayenne pepper
- <sup>1</sup>⁄<sub>4</sub> tsp. ground cumin
- <sup>1</sup>⁄<sub>4</sub> tsp. sweet paprika
- <sup>1</sup>⁄<sub>8</sub> tsp. ground cinnamon
- 3 oz. ground lamb
- 2 cloves garlic, minced
- 1 plum tomato, grated
- 1 small onion, grated
- <sup>1</sup>⁄<sub>2</sub> serrano chile, stemmed, seeded, and minced
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