Lahmacun

Lahmacun, also known as Lahmajoun, is a widely beloved dish across multiple cultures. This thin flatbread, topped with a savory mix of ground meat and spices, enjoys popularity in Turkey, Armenia, Lebanon, and various Middle Eastern communities around the world. Often referred to as "Turkish pizza," I prefer to call it "crispy flatbread" to better capture its unique texture and flavor. Regardless of its name, Lahmacun is an incredibly tasty and versatile dish. In Turkey, it ranks among the most favored street foods, with each one freshly made to order.

Serves 6

Ingredients

For the Dough:

• 2 cups all-purpose flour

• 1 1/2 teaspoons salt

• 1 teaspoon yeast

• 1 cup warm water

• 1 tablespoon olive oil

For the Topping:

• 1 pound ground beef

• 1 medium yellow onion, finely chopped

• 3 tablespoons tomato paste

• 1 1/2 teaspoons salt, or to taste

• 1 teaspoon paprika

• 1 teaspoon sumac

• 1 teaspoon Aleppo pepper or dried chili flakes

• 1/4 cup vegetable oil

For Serving:

• 2 large tomatoes, thinly sliced

• 1 small red onion, thinly sliced

• 1 bunch parsley

• 1 lemon, cut into wedges

Instructions

1. In a large bowl, mix together the flour, 1 1/2 teaspoons salt, and yeast. Add the warm water and olive oil, then knead for a few minutes until the dough is smooth and elastic. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.

2. Meanwhile, prepare the meat topping by combining the ground beef, chopped onion, tomato paste, 1 1/2 teaspoons salt, paprika, sumac, and Aleppo pepper in a medium bowl. Set aside until ready to use.

3. Place a baking stone or a baking sheet in the oven and preheat to 500°F (260°C). On a lightly floured surface, divide the dough into 6 even balls. Work with one piece at a time, rolling it out into a very thin oval, similar in thickness to a tortilla or lavash.

4. Spread a thin, even layer of the meat mixture over each piece of dough and lightly drizzle with vegetable oil. Transfer the lahmacun to the preheated oven and bake for 3 to 4 minutes, or until very crispy and golden.

5. Remove from the oven and continue with the remaining dough and filling.

6. Serve the lahmacun hot, garnished with fresh parsley, sliced tomatoes, and onions, alongside lemon wedges for squeezing.