Turkish Lahmacun

Name: Turkish Lahmacun
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 500 g All-purpose wheat flour; 10 g Instant yeast; Cornmeal; 2 pcs Tomatoes; 2 pcs Green hot pepper; 4 pcs Green onions; bunch Parsley; 250 g Ground beef; 2 tsp Red pepper flakes; 1 pinch Ground cumin; 1 tsp Ground cloves; 2 tbsp Olive oil; 0.5 pcs Lemon; 1 pcs Red onion

Crispy thin flatbreads with a fragrant filling of ground beef, tomatoes, and aromatic spices. Served hot with lemon and fresh herbs — the perfect appetizer for any table.

Ingredients

500 g All-purpose wheat flour
10 g Instant yeast
Cornmeal
2 pcs Tomatoes
2 pcs Green hot pepper
4 pcs Green onions
bunch Parsley
250 g Ground beef
2 tsp Red pepper flakes
1 pinch Ground cumin
1 tsp Ground cloves
2 tbsp Olive oil
0.5 pcs Lemon
1 pcs Red onion

Instructions

Sift the flour into a large bowl, make a small well in the center, and sprinkle the yeast into it. Pour in 125 ml of warm water and cover the yeast with flour to hide it. Cover the bowl and let it rise in a warm place for about 15 minutes until cracks appear on the surface.
Add another 250 ml of warm water, add 1 teaspoon of salt, and knead the dough thoroughly for about 10 minutes until it becomes smooth and elastic. If the dough is sticky, add a little more flour. Cover again and let it rise in a warm place for 30 minutes — the dough should double in size.
Preheat the oven to maximum temperature (around 240°C or 220°C in convection mode). Prepare one or two baking sheets by lightly sprinkling them with cornmeal.
Pour boiling water over the tomatoes for a few seconds, then drain and peel off the skin. Cut the tomatoes in half, remove the core, scoop out the seeds and center, and cut the flesh into small pieces.
Cut the hot peppers in half lengthwise, remove the core, seeds, and white inner membrane, and rinse. Cut into thin lengthwise strips, then finely chop crosswise.
Place the prepared tomatoes, hot pepper, green onions, finely chopped parsley, ground beef, spices (cumin, cloves, and red pepper flakes), 1 teaspoon of salt, and half a teaspoon of ground black pepper in a bowl. Mix the filling thoroughly with your hands.
Lightly knead the dough, divide it into four equal parts, and shape them into balls. Roll each ball into a thin circle, place on the prepared baking sheet, and spread the filling thinly over the top.
Bake the lahmacun in the preheated oven for 10–15 minutes until the edges turn golden. Remove the finished flatbreads from the oven, sprinkle with chopped parsley and sliced red onion, drizzle with lemon juice, and serve immediately while hot.