Lahmacun With Herbs

Instructions

1. Step 1

   Combine 280 gr wheat flour, the yeast, and 5 gr salt in the bowl. Add the water and knead until the dough is smooth and elastic.

   Timer: 8 min (fixed)

   Ingredients used: 3.0 gr Active Dry Yeast, 5.0 gr Salt, 180.0 ml Water, 280.0 gr Wheat Flour

   Cookware: Large Mixing Bowl

2. Step 2

   Cover the bowl and let the dough rise until noticeably puffy and roughly doubled in volume.

   Timer: 60 min (fixed)

   Cookware: Large Mixing Bowl

3. Step 3

   Place the baking sheet in the oven and preheat the oven to 250°C.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Process the tomato, bell pepper, onion, garlic, and 20 gr parsley until very finely chopped but not completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Garlic, 100.0 gr Onion, 20.0 gr Parsley, 100.0 gr Red Bell Pepper, 150.0 gr Tomato

   Cookware: Chef Knife, cutting board, food processor

5. Step 5

   Add the lamb, tomato paste, olive oil, paprika, sumac, cumin, red pepper, black pepper, and remaining 4 gr salt. Pulse briefly until evenly combined into a spreadable topping.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 2.0 gr Ground Cumin, 300.0 gr Ground Lamb, 15.0 ml Olive Oil, 4.0 gr Paprika, 4.0 gr Salt, 4.0 gr Sumac, 30.0 gr Tomato Paste, 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: food processor

6. Step 6

   Divide the risen dough into four equal pieces. Using the remaining 20 gr wheat flour for dusting, roll each piece into a very thin oval about 25 cm long.

   Timer: 10 min (fixed)

   Ingredients used: 20.0 gr Wheat Flour

   Cookware: cutting board, rolling pin

7. Step 7

   Set two dough ovals on parchment paper and spread each with one-quarter of the lamb topping, reaching close to the edges. Repeat with the other two ovals on a second sheet of parchment.

   Timer: 5 min (fixed)

   Cookware: parchment paper

8. Step 8

   Slide the first parchment sheet and its lahmacun onto the hot baking sheet. Bake until the crust is crisp and the lamb reaches 71°C internally, then repeat with the second batch.

   Timer: 16 min (fixed)

   Cookware: baking sheet, oven, parchment paper

9. Step 9

   Top the hot lahmacun with the remaining 30 gr parsley and the mint. Serve immediately with the lemon wedges for squeezing over the top.

   Ingredients used: 2.0 piece Lemon, 15.0 gr Mint, 30.0 gr Parsley

   Cookware: Chef Knife, cutting board