Lahmacun

Method8 steps

1. 1

   Step 1: Put the flour in a bowl and add yeast, salt (1 teaspoon) and sugar (1 teaspoon). Stir olive oil (2 tbsp) with the warm water (1 cup) and make a pool at the center of the flour and pour the olive oil and warm water mixture to the center of the flour pool and mix them with your hand.

   Uses 2 cups whole wheat flour · 1 teaspoon dry yeast · 1 teaspoon salt · 1 teaspoon sugar · 1 cup lukewarm water · 2 tbsp olive oil

2. 2

   Step 2: Knead it with your hand for some minutes until you reach non-sticky and soft dough. You can add extra little extra water or flour if you feel it necessary.

   Uses Mixed lahmacun dough · A little extra flour for dough adjustment and dusting · A little extra water for dough adjustment, if needed

3. 3

   Step 3: Give it a ball shape to the dough and cover it with moisturized clean cloth or towel and wait about 40 minutes.

   Proof dough · 40 minUses Soft kneaded lahmacun dough

4. 4

   Step 4: While dough rises, mix ground beef (350 g), finely chopped onion (1) and parsley (1/2 cup), grated tomatoes (2) and garlic (3 cloves), tomato paste (1 tbsp), red-pepper paste (1 tbsp), black pepper (1/2 teaspoon), cumin, filling salt (1 teaspoon) and the separate quarter-cup filling olive oil (1/4 cup) until evenly combined. Keep filling refrigerated until topping.

   Uses 350 g ground beef · 1 onion (finely chopped) · 1/2 cup parsley (finely chopped) · 2 tomatoes (finely grated) · 3 cloves garlic (finely grated) · 1 tbsp tomato paste · 1 tbsp red pepper paste · 1/2 teaspoon black pepper

5. 5

   Step 5: Dust the counter with extra flour. Divide risen dough into 10–12 equal portions and roll each very thinly.

   Uses Risen lahmacun dough · A little extra flour for dough adjustment and dusting

6. 6

   Step 6: Preheat the oven to 220°C. Arrange rolled rounds on a baking tray in batches that fit without crowding.

   Uses Thin rolled lahmacun rounds

7. 7

   Step 7: Distribute the prepared filling across all 10–12 rounds, spreading it thinly and evenly with a spoon.

   Uses Rolled rounds arranged for baking · Prepared raw-beef filling

   
8. 8

   Step 8: Increase the oven to 230°C and bake each batch about 10 minutes, until bread is cooked and minced-beef topping reaches 71°C/160°F. Repeat for every topped round. Serve with optional extra raw onion, lemon slices and tomato slices from the source note.

   Bake lahmacun · 10 minUses Thin raw-beef-topped lahmacun · Extra raw onion for serving, optional · Lemon slices for serving, optional · Extra sliced tomato for serving, optional