Lahmacun Made Simple: Thin Crust with Seasoned Lamb
Learn to bake lahmacun at home with thin dough and tasty spiced lamb topping. Pair it with herbs and lemon for a mouthwatering dish.
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Cooking tools:
- Food processor
- Stand mixer
- Pizza stone
- Pizza cutter
- Rolling pin
- Baking sheet
- Oven
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Serving platter
- Refrigerator
- Plastic wrap
- Spoon
Ingredients
- 300g plain flour, with extra for dusting
- 5g salt
- 30ml olive oil, plus more for brushing later
- 240ml warm water, around 40-46°C
- 10g active dry yeast
- 5g sugar
- 450g minced lamb or beef, or a mix of both
- 2 tomatoes, peeled, seeded, and chopped finely
- 1 small onion, finely diced or grated
- 1 green bell pepper, finely diced
- 60g tomato paste
- 15g chopped fresh parsley
- 1.5g cinnamon powder
- 5g cumin powder
- 5g paprika
- 15g red pepper flakes (adjust to your taste buds)
- 2.5g allspice
- Salt
- freshly ground pepper
- Lemon slices for squeezing over
- Parsley or mint leaves for freshness
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