Best Lahmacun Recipes

LAHMACUN TURKISH PIZZA

Steps:

• Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
• Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
• Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
• Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
• Preheat an oven to 500 degrees F (260 degrees C).
• Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
• Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.
• To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas.

LAHMACUN [ TURKISH SPICED LAMB FLATBREAD]

Steps:

• 1. Prepare the spicy lamb: Place a skillet over medium heat and add the olive oil and chopped onion. Cook stirring until onion is soft but not brown. Add the spices and cook 1 minute, then add the ground lamb. Cook the lamb until it is evenly browned, breaking it up as it browns. Stir in the tomato paste, salt, and parsley. Set aside to cool before topping the flatbread.
• 2. Preheat a baking stone [pizza stone is fine] to 500 degrees for at least 30 minutes. Sprinkle a pizza cutter with flour. Dust the surface of the refrigerate dough with flour and cut off a peach sized piece. [1/4 pound]. dust with more flour and quickly shape into a ball stretching the surface of the dough around turning it as you go.
• 3. Stretch the flat bread: flatten the dough with your hands on a floured work surface. Spread meat over the surface of the dough.
• 4. Slide onto pizza stone. Cook 5 - 8 minutes. The crust should be baked through but remain pale and soft.

LAHMACUN (TURKISH SPICED LAMB PITA)

Steps:

• Heat the olive oil in a large skillet, add the onions and cook until they are soft. Add the spices and ground lamb, cook until the meat is evenly browned, breaking it up as it cooks.
• Stir in the tomato paste, salt and parsley, cook for another minute. Set aside to cool. Can be made ahead.
• When ready to cook, heat a griddle or large cast iron pan very hot. To four pitas, divide lamb mixture and top each pita with mixture, leaving a 1/2-inch border around the edge. One at a time, place on grill and heat for 5 minutes. Remove to plate.
• Put 1/4 of the parsley, onions and tomatoes on the pita. Squeeze a lemon wedge over the top. Roll the pita up like a crepe. Wrap it in parchment to make it easier to eat or spear it with a toothpick to keep it closed.

HERBED CHEESE PIZZA (LAHMACUN)

Steps:

• To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.
• Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.
• To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.
• Preheat oven to 450°.
• Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
• Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.

LAHMACUN TURKISH FLATBREAD

Steps:

• Form Flatbread 1. Combine yeast, sugar and 3/4 cup boiled water in a bowl, let it sit until foamy, about 5-7 minutes. 2. Combine flour and salt separately, fold in the yeast mixture, and knead until soft, smooth dough ball forms. Cover the dough in a bowl with plastic wrap and let it rise for about an hour. 3. Punch down dough, divide into 4 portions, and form them into a ball. Transfer dough balls to a floured baking sheet. Cover with a damp tea towel and let rest for another 45 minutes, or refrigerate until needed. Create Sauce 1. In a large bowl, combine oil and tomato paste with the Baharat blend packet. Add in lamb, garlic, tomatoes, onions, and season with salt (optional). Add Toppings 1. Preheat oven to 475°, use a pizza stone in bottom third of oven. 2. Roll out each dough ball fairly thin, into a 10” disk. Transfer dough to a parchment paper, spoon about 4 tablespoons of topping onto dough, spread evenly with your fingers. 3. Bake until the crust is golden brown and topping is cooked, between 6-10 minutes, depending on the thickness of your crust and topping layer.

LAHMACUN TURKISH FLATBREAD

Steps:

• Combine yeast, sugar and 3/4 cup boiled water in a bowl, let sit until foamy, about 5-7 minutes.
• Combine flour and salt separately, fold in the yeast mixture, and knead until soft, smooth dough ball forms. Cover the dough in a bowl with plastic wrap and let it rise for about an hour.
• Punch down dough, divide into 4 portions, and form them into a ball. Transfer dough balls to a floured baking sheet. Cover with a damp tea towel and let rest for another 45 minutes, or refrigerate until needed.
• In a large bowl, combine oil and tomato paste with the Baharat blend packet. Add in lamb, garlic, tomato, onion, and season with salt (optional).
• Preheat oven to 475°, use a pizza stone in bottom third of oven.
• Roll out each dough ball fairly thin, into a 10" disk. Transfer dough to a parchment paper, spoon about 4 tablespoons of topping onto dough, spread evenly with your fingers.
• Bake until the crust is golden brown and topping is cooked, between 6-10 minutes, depending on the thickness of your crust and topping layer. Repeat with remaining dough and toppings.

LAHMACUN WITH MEAT

Steps:

• Divide the dough into as many balls as you would like; small ones are traditional, and this recipe will conveniently make 12. Cover the balls with plastic wrap and allow to rest. Preheat the oven to 450°F; put a baking stone in it if you have one, on a rack set low in the oven.
• Put the olive oil in a large skillet over medium-high heat. A minute later, add the onion and cook, stirring occasionally, until it softens, about 5 minutes. Add the garlic and stir; add the lamb and cook, stirring to break up any clumps, until it loses its color, about 5 minutes. Add the Aleppo pepper, some salt and black pepper, and the pine nuts; stir. Add the tomato, bring to a boil, and cook, stirring occasionally, until the mixture is saucy, 5 to 10 minutes. Stir in the herbs and lemon juice, taste and adjust the seasoning, then turn off the heat. Cool for a few minutes.
• If you have a peel and a baking stone, roll or pat out the dough on the peel, as thinly as you like, turning occasionally and sprinkling it with flour as necessary. If you are using baking sheets, oil them lightly, then press each dough ball into a flat round directly on the oiled sheets. Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. Then roll or pat out the dough, as thin as you like, flouring or oiling your hands if necessary. Roll out as many of the dough balls as will fit in your oven at a time.
• Spoon a portion of the topping onto each of the pies, leaving a small border. Brush with melted butter if you wish and bake for about 10 minutes, until the crust just begins to brown. Serve hot or at room temperature, flat or rolled up.
• My favorite; you can omit the meat or not (just use a simple tomato sauce if you like) as you prefer: After topping the pies, carefully break an egg onto the top of each. Bake as directed.

LAHMACUN

Steps:

• For tomato sauce:
• Heat oil in a large skillet over medium-high heat. Add onion, garlic, and serrano chile and cook, stirring often, until beginning to brown, about 4 minutes. Add tomatoes, breaking them up with your hands, piquillo peppers, brown sugar, vinegar, and cumin; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring often and mashing with a potato masher (or a spoon), until thickened, 15-20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper to taste.
• For meat:
• Heat butter in a large skillet over medium-high heat until golden brown, about 3 minutes. Add onion and garlic and cook, stirring often, until softened, 5-8 minutes. Add lamb, beef, Aleppo pepper, ras-el-hanout, and cumin; season with salt and pepper. Cook, breaking up with a spoon, until browned, 6-8 minutes. Transfer to a plate and let cool.
• For assembly:
• Place a rack in lower third of oven and preheat to 500°F. Cut dough into 4 pieces. Working with 1 piece at a time and keeping remaining pieces covered, gently stretch dough into 12" rounds and transfer to parchment-lined baking sheets. (If dough springs back, let rest 10 minutes, then stretch again, resting as needed, until dough is thin).
• Spread each round of dough with a layer of tomato sauce; season with salt and pepper and top with a thin layer of meat mixture. Working in batches, cook lahmacun until crusts are browned and crisp, 10-12 minutes.
• Toss parsley and lemon juice in a small bowl. Top each lahmacun with parsley mixture and drizzle with oil.
• DO AHEAD: Sauce and meat mixture can be made 1 day ahead. Cover separately and keep chilled.

LAHMACUN

Steps:

• Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy. Sift the flour and salt into a large bowl, and make a well in the center. Add the yeast mixture, along with the remaining warm water. Using your hands, work the mixture into a dough, adding more water if necessary. Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes. Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
• Punch down risen dough and knead on a lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces. Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel.
• Preheat oven to 450 degrees F, and preheat baking sheets, tiles, or a baking stone.
• Prepare the filling: Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes. Add the garlic and saute another minute. Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water.
• Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick. Place the round on the oiled, preheated baking sheets or tiles. Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge. Repeat with remaining dough and filling.
• Bake for 12 to 15 minutes. The dough should still be soft enough to roll up.
• Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones.
• For the alternative filling: Mix all the filling ingredients in a bowl and blend thoroughly. Spread a thin layer on each circle of dough. Proceed with recipe, but bake for only 6 to 8 minutes.