SAEDNEWS: Lahmacun, also known as “Turkish pizza,” is a popular and flavorful dish made with thin flatbread topped with minced meat and vegetables. The origins of this food trace back to the Middle East, and in Turkey it is commonly served as either an appetizer or a main course.
According to the SaedNews Cooking Service, this Turkish-style pizza is a traditional flatbread topped with a fresh mixture of tomatoes, sweet bell peppers, minced lamb, and a flavorful blend of Mediterranean spices. It is usually served with fresh salad and creamy garlic sauce or spicy red pepper sauce.
It is a very light yet filling and delicious meal, and even if you cannot buy it ready-made, it is well worth the time to prepare at home. For the best flavor, prepare the topping ingredients the night before.
Minced garlic — 1 teaspoon
Yellow onion, chopped — 1
Fresh basil, chopped — 3 tablespoons
Fresh parsley, chopped — ½ cup
Fresh mint, chopped — 2 tablespoons
Paprika — ½ teaspoon
Ground cumin — ½ teaspoon
Ground coriander seed — ½ teaspoon
Green bell pepper, chopped — ½ cup
Red bell pepper, chopped — ½ cup
Lemon juice — from ½ lemon
Olive oil — 4 teaspoons
Tomatoes, halved — 4
Lean ground lamb — 500 g
Tomato paste — 6 tablespoons
Cayenne pepper — to taste
Salt — to taste
Active dry yeast — 3¼ teaspoons
White sugar — ½ teaspoon
Warm water (45°C / 113°F) — 1 cup
All-purpose flour — 5 cups
Salt — 2 teaspoons
Vegetable oil — ¼ cup
Water — ½ cup
Plain yogurt — 1 cup
Fresh parsley, chopped — ½ teaspoon
Crushed garlic — ¼ teaspoon
Salt and ground black pepper — to taste
Shredded green cabbage — 1 cup
Shredded red cabbage — 1 cup
Prepare the topping base:
Place garlic, onion, basil, parsley, mint, paprika, cumin, coriander, chopped bell peppers, lemon juice, and olive oil into a food processor. Blend until finely chopped. Add the halved tomatoes and blend until a thick purée forms.
Cook the meat mixture:
Heat a large pan over medium-high heat. Add the ground lamb, reduce heat to medium, and stir briefly. Add the purée and tomato paste and mix well. Cook for 10–15 minutes, stirring, until the meat is fully cooked. Season with salt and cayenne pepper. Turn off the heat and let cool to room temperature. Transfer to a container, cover, and refrigerate overnight.
Prepare the dough:
Dissolve yeast and sugar in 1 cup of warm water. In a bowl, mix flour and salt. Add vegetable oil and ½ cup water to the yeast mixture, then pour into the flour. Knead by hand until a soft, smooth, non-sticky dough forms. Knead on a floured surface for about 8 minutes until elastic.
Let the dough rise:
Shape into a ball, place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour until doubled in size. Remove the topping from the fridge and let it reach room temperature.
Prepare the garlic sauce:
Mix yogurt, parsley, garlic, salt, and pepper. Stir well and set aside.
Shape the flatbreads:
Punch down the dough and divide into 10 pieces. Roll each into a ball and flatten. Roll each piece into a 10-inch circle, very thin like a crêpe. Place on parchment-lined baking trays.
Bake:
Preheat oven to 500°F (260°C). Spread a thin layer of meat topping over each flatbread, pressing lightly so it adheres. You may fold the edges like pide or leave them round. Bake on the lowest rack for 8–10 minutes until the edges are light brown. Be careful not to burn the bottom.
Cool and store:
Transfer baked lahmacun to a wire rack to cool. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat at 350°F (175°C) for 8 minutes.
ServingFold the round flatbread in half, drizzle with garlic sauce, add shredded cabbage, and fold again. Garnish to taste and enjoy.
Optional sauces: red chili sauce, harissa, or Tabasco.
Instead of cabbage, you may use shredded lettuce, thinly sliced tomatoes, cucumber or pickles, and red onion.
You can arrange the vegetables on one side of the flatbread, drizzle garlic and hot sauce, then roll it like a wrap and eat it as a sandwich.
