LAHMACUN
Categories Beef Lamb Tomato Bake Dinner Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 28
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.
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