Lahmacun

Method

1. 1

   Knead the flour, yeast, water and a teaspoon of salt into a soft dough and rise for 1 hour.

2. 2

   Mix the lamb with the grated tomato, minced pepper, onion, tomato paste, half the parsley, pepper flakes, salt and black pepper into a spreadable paste.

   💡 The topping should be almost pourable — a stiff paste bakes into dry pellets.

3. 3

   Heat the oven to its absolute maximum with a baking sheet or stone inside.

4. 4

   Divide the dough into 8 balls and roll each into a very thin round, 20 cm across.

   💡 Thinner than a pizza — you should nearly see your hand through it.

5. 5

   Spread a thin layer of topping right to the edges of each round.

6. 6

   Bake on the preheated sheet 4–5 minutes each, until the edges catch color and the meat is just done.

7. 7

   Serve hot: shower with the remaining parsley, squeeze over lemon, roll up and eat by hand.