LAHMACUN

Lahmacun image

Categories Beef Lamb Tomato Bake Dinner Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 28

Ingredients

Tomato sauce:
1 tablespoon olive oil
1/2 small onion, chopped
1 garlic clove, chopped
1/2 serrano chile, seeded, chopped
1 14-ounce can whole peeled tomatoes
1/4 cup canned piquillo peppers, chopped
2 teaspoons light brown sugar
2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
Meat:
1/2 cup (1 stick) unsalted butter
1 small onion, finely chopped
4 garlic cloves, finely chopped
1/2 pound ground lamb
1/4 pound ground beef
1 teaspoon Aleppo pepper
1 teaspoon ras-el-hanout
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
Assembly:
1/2 pound pizza dough, room temperature
Kosher salt, freshly ground black pepper
1 cup fresh flat-leaf parsley leaves
1 tablespoon fresh lemon juice
Olive oil (for drizzling)
Ingredient info: Ras-el-hanout, a Moroccan spice blend, and Aleppo pepper are available at specialty foods stores and some supermarkets.

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.