Ingredients
Topping Ingredients
- 2 yellow onions, peeled and cut into chunks
- 5 cloves garlic
- 1/4 cup extra virgin olive oil, divided
- 1 red bell pepper, cored and cut into pieces
- 2 Italian green peppers, cored and cut into pieces
- 2 Roma tomatoes, cut into chunks
- 2 cups fresh parsley, washed and thick stems removed
- 1/2 lb ground lamb
- 1/2 lb ground beef
- 2 tbsp tomato paste
- 1 tsp Aleppo pepper
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp salt
Dough Ingredients
- 2 cups room temperature water
- 1 tsp salt
- 5 cups flour
Optional Garnish
- Fresh tomatoes, chopped
- Fresh parsley
- Fresh lemon juice
- Sumac seasoning
Instructions
- Prepare onion and garlic puree: In a food processor, puree the yellow onions and garlic cloves with 2 tablespoons of olive oil until smooth. Transfer this mixture to a large container.
- Process peppers: Blend the Italian green peppers and red bell pepper in the food processor until finely chopped, then add them to the onion and garlic mixture.
- Add parsley and tomatoes: Blend the fresh parsley and Roma tomatoes until finely combined and mix them into the pepper and onion mixture thoroughly.
- Incorporate meats: Add the ground lamb and ground beef to the vegetable mixture and mix well until evenly combined.
- Season the topping: Stir in the tomato paste, the remaining olive oil, Aleppo pepper, black pepper, cumin, and 1 teaspoon salt until the topping is well mixed.
- Chill the topping: Cover the meat and vegetable topping mixture and refrigerate for at least 1 hour, or up to 24 hours to allow flavors to meld.
- Make the dough: Combine the room temperature water and 1 teaspoon salt in the bowl of a stand mixer. Attach the dough hook and start mixing, then gradually add the flour 1/2 cup at a time until a smooth, non-sticky dough forms.
- Divide and rest dough: Divide the dough into 12 equal pieces. Place on a baking sheet and cover with a kitchen towel. Let the dough rest for 30 minutes to relax the gluten.
- Preheat the skillet: Heat a non-stick skillet over medium heat with the lid on. Keep the meat topping nearby and give it a stir before starting to cook.
- Roll out the dough: On a floured surface, take one dough ball and roll it out into a very thin circle, about the size of the skillet, being careful it is no bigger than the pan.
- Cook the Lahmacun: Transfer the dough to the hot skillet, adjusting it to fit. Spread a thin layer of the meat topping evenly over the dough, leaving a 1/2 inch border free. Cover with the skillet lid and cook for 7-8 minutes until the crust is crispy and the topping is fully cooked.
- Repeat cooking: Repeat the rolling and cooking process with the remaining dough balls and topping until all Lahmacun are cooked.
- Serve: Top each cooked Lahmacun with fresh chopped tomatoes, parsley, a squeeze of lemon juice, and a sprinkle of sumac. Roll or fold and serve warm.
Notes
- Resting the dough is key to easy rolling and a tender crust.
- You can prepare the meat topping a day ahead to deepen the flavors.
- Use a non-stick skillet with a lid to cook the Lahmacun evenly and maintain moisture.
- For spicier flavor, increase Aleppo pepper or add chili flakes.
- Sumac adds a nice tangy finish, but can be omitted if unavailable.
- Lahmacun is best enjoyed immediately once cooked while still crispy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Turkish
- Diet: Halal
