Lahmacun (Turkish Flatbread with Meat Topping)

• Garlic2 cloves garlic
• Olive oil2 tbsp olive oil
• Parsley1/2 bunch fresh parsley
• Tomato paste1 tbsp tomato paste
• Cumin1 tsp ground cumin
• Red pepper paste1 tbsp red pepper paste (biber salçası)
• Salt1 tsp salt
• Sugar1 tsp sugar
• Water300ml lukewarm water
• Onion1 medium onion
• Flour500g all-purpose flour
• Black pepper1/2 tsp black pepper
• Lemon1-2 lemons (for serving)
• Tomato2 medium tomatoes
• Yeast7g dry yeast
• Ground meat300g ground beef or lamb
• Red pepper flake1 tsp red pepper flakes (pul biber)
• Red pepper1 small red bell pepper
• Green pepper1 small green bell pepper

How to Make It

• 1

  First, prepare the dough: In a large bowl, dissolve 1 teaspoon of active dry yeast and 1 teaspoon of sugar in 1 cup (240ml) of warm water (around 105-115°F or 40-46°C) and let it bloom for 5 minutes. Then, add 2.5 cups (300g) of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil. Knead for 5-7 minutes until smooth and elastic. Cover the bowl and let it rest for 30 minutes in a warm place.

• 2

  While the dough rests, prepare the meat topping: In a food processor, finely chop 1 medium onion, 1 red pepper, 1 green pepper, 2 ripe tomatoes (peeled and seeded), 1/2 bunch of fresh parsley, and 2 cloves of garlic. Ensure the mixture is very fine but not puréed.

• 3

  Transfer the chopped vegetables to a large mixing bowl. Add 1 lb (450g) of ground lamb or beef (or a mix), 1 tablespoon of red pepper paste, 1 tablespoon of tomato paste, 1 teaspoon of cumin, 1 teaspoon of red pepper flakes (or more to taste), and 1/2 teaspoon of black pepper. Season with 1 teaspoon of salt.

• 4

  Mix the meat and vegetable mixture thoroughly with your hands until well combined and somewhat paste-like. This ensures the flavors meld beautifully and the topping spreads easily.

• 5

  Preheat your oven to its highest setting (220-250°C / 425-475°F) with a pizza stone or an inverted baking sheet inside, if possible. Divide the rested dough into 6 equal pieces and roll each piece very thinly into an oval or round shape, approximately 8-10 inches (20-25 cm) in diameter. The thinner, the crisper your lahmacun will be!

• 6

  Carefully spread a thin, even layer of the meat mixture over each rolled-out dough, leaving a small border around the edges. Don't overload them; a thin layer ensures even cooking and a crispy crust.

• 7

  Carefully transfer one or two lahmacuns (depending on your oven size) onto the hot pizza stone or baking sheet. Bake for 5-8 minutes, or until the edges of the dough are golden and crispy, and the meat topping is cooked through and slightly browned. You'll see the dough puff up and char slightly in spots, which is perfect.

• 8

  Remove the baked lahmacun from the oven and stack them on a plate. Serve immediately with plenty of fresh parsley and lemon wedges. To eat, squeeze fresh lemon juice over it, sprinkle with parsley, and roll it up for the authentic street food experience.