Village Woman's homemade lahmacun recipe - How to make Turkish pizza?

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: honey

Balsamic vinegar offers acidity, while honey provides sweetness.

In a large mixing bowl, combine the flour, yeast, and salt. Make a well in the center and pour in the olive oil and warm water. Mix with a spoon until the dough starts to come together.

Transfer the dough onto a floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. Place the dough back into the bowl, cover it with a clean cloth, and let it rest in a warm place for about 1-2 hours, or until it doubles in size.

Meanwhile, prepare the topping. In a large bowl, mix together the ground lamb or beef, chopped onions, tomatoes, tomato paste, olive oil, minced garlic, ground cumin, paprika, chili flakes (if using), salt, and pepper. Ensure that all the ingredients are well combined.

Preheat your oven to the highest temperature setting (usually around 500°F or 260°C). If you have a pizza stone, place it in the oven to heat as well.

Once the dough has risen, punch it down to release any air bubbles. Divide the dough into small portions (about the size of a tennis ball) and roll each piece into a thin, round shape on a floured surface.

Place the rolled dough onto a baking sheet or a preheated pizza stone. Spread a thin layer of the prepared topping mixture onto the dough, leaving a small border around the edges.

Repeat the process for the remaining dough portions and topping mixture.

Bake the lahmacun in the preheated oven for about 8-10 minutes, or until the edges are crispy and the topping is cooked through.

Once baked, remove the lahmacun from the oven and garnish with freshly chopped parsley. Squeeze some lemon juice over the top and sprinkle with sumac, if desired.

Serve the lahmacun hot, either rolled up or folded in half.

Cooking Techniques

Equipment Needed

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Dietary

Allergens