Lahmacun

🔥 Prep

• Measure out 3 cups of flour into a large mixing bowl.
• Weigh 250 g of minced lamb and place in a separate bowl.
• Dice the 2 tomatoes into small pieces.
• Peel and finely chop the 1 onion.
• Roughly chop the 0.5 cup of parsley.
• Measure 1 tbsp of tomato paste.
• Measure 1 tsp of salt.

🔥 Cook

• 1. Combine the measured flour, salt, and gradually add water while Kneading until a smooth, elastic dough forms; Cover and Let rest for 15 minutes.
• 2. Heat a skillet over medium-high heat, add a drizzle of oil, then Sauté the chopped onion for 3 minutes until translucent.
• 3. Add the minced lamb to the skillet, breaking it up, and Cook for 5 minutes until it loses its pink color.
• 4. Stir in the diced tomatoes, tomato paste, and chopped parsley; continue Cooking over medium heat for 4 minutes until the mixture thickens and most liquid evaporates.
• 5. Preheat the oven to 250°C (482°F) while the meat topping cools slightly.
• 6. Divide the rested dough into 8 equal portions, Shape each into a ball, and Roll out on a lightly floured surface to a thin circle about 3 mm thick.
• 7. Spread a thin layer of the meat mixture over each rolled dough circle, leaving a small border.
• 8. Place the topped dough on a baking sheet and Bake in the preheated oven for 8-10 minutes until the edges are crisp and the meat is fully cooked.
• 9. Remove from the oven and Let rest the lahmacun for 2 minutes before serving.

🔥 Serve

• Serve the lahmacun hot, optionally squeezing fresh lemon juice over the top.
• Garnish with extra chopped parsley and a side of sliced tomatoes or cucumber.
• Accompany with ayran or a light yogurt drink and warm flatbread if desired.