Turkish Flatbread with Lamb and Tomatoes (Lahmacun)
These chewy lamb and tomato flatbreads are spiced with garlic, parsley, cayenne, cumin, paprika, and cinnamon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pizza stone
- Oven
- Instant-read thermometer
- Mixing bowl
- Baking sheet
- Plastic wrap
- Kitchen towel
- Rolling pin
- Parchment paper
- Fork
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pastry brush
- Spatula
Ingredients
- 1 tsp. sugar
- 1 (1/4-oz.) package active dry yeast
- 2 cups flour, plus more
- 1 1⁄2 tsp. Kosher salt, plus more
- 1⁄4 cup extra-virgin olive oil
- 3 tbsp. tomato paste
- 1 tbsp. minced flat-leaf parsley
- 1⁄2 tsp. cayenne pepper
- 1⁄4 tsp. ground cumin
- 1⁄4 tsp. sweet paprika
- 1⁄8 tsp. ground cinnamon
- 3 oz. ground lamb
- 2 cloves garlic, minced
- 1 plum tomato, grated
- 1 small onion, grated
- 1⁄2 serrano chile, stemmed, seeded, and minced
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