Turkish cuisine · Dough, Pasta & Rice

Lahmacun

Ultra-thin flatbread with a spiced topping, rolled up with lemon.

Ingredients · for 4 servings

• 400 g flour
• 250 g ground beef
• 2 tbsp red pepper paste
• 1 tomato
• Parsley
• Lemon

Instructions

1. Mix flour, 1 tsp dry yeast and a pinch of salt, knead with about 220 ml lukewarm water into a smooth dough for 5 min and let rise covered for 20 min.
2. Dice the tomato very finely, chop the parsley and work with the ground beef, red pepper paste, salt and pepper into a spreadable mixture (add 1–2 tbsp water if needed).
3. Preheat the oven with a tray on the highest setting (250 °C or more).
4. Divide the dough into 4 portions and roll each out paper-thin on a little flour.
5. Spread the topping in a thin layer right to the edge and bake each lahmacun for 6–8 min until the rim is crispy and the topping is browned.
6. Serve hot with lemon wedges – classically rolled up and eaten by hand.