Lahmacun Turkish Pizza Recipe

Lahmacun Turkish Pizza

Ingredients for Dough:

1. 3/4 teaspoon dried yeast
2. 1/2 teaspoon sugar
3. 1 1/2 cups lukewarm water
4. 2 1/4 cups flour
5. 1/2 teaspoon salt
6. Olive oil for bowl & brushing dough

Ingredients for Filling:

1. 1 tablespoon butter
2. 1 onion, finely chopped
3. 3 cloves garlic, minced
4. 8 ounces ground lamb or chuck
5. 1 tomato, peeled, seeded and chopped
6. 1 jalapeno, seeded and finely chopped
7. 1/2 teaspoon kirmizi biber, or combination sweet paprika and cayenne pepper
8. 1/4 cup finely chopped fresh mint
9. 1/4 cup finely chopped fresh parsley
10. Salt and freshly ground black pepper
11. Juice of 1 lemon

Directions:

• Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy.
• Sift the flour and salt into a large bowl, and make a well in the center.
• Add the yeast mixture, along with the remaining warm water.
• Using your hands, work the mixture into a dough, adding more water if necessary.
• Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes.
• Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
• Punch down risen dough and knead on a lightly floured surface.
• Roll into a log and cut into 2 to 3 equal pieces.
• Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel.
• Preheat oven to 450 degrees F, and preheat baking sheets, tiles, or a baking stone.

Prepare the filling:

• Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes.
• Add the garlic and saute another minute.
• Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips.
• If mixture seems too dry, add a teaspoon of water.
• Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick.
• Place the round on the oiled, preheated baking sheets or tiles.
• Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge.
• Repeat with remaining dough and filling.
• Bake for 12 to 15 minutes.
• The dough should still be soft enough to roll up.
• Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones.

CHEESE  FILLING ALTERNATIVE:

1. 2 1/2 cups white Turkish cheese or feta cheese, crumbled
2. 2 eggs, lightly beaten
3. 1/4 cup unsalted butter, softened
4. 1/2 cup finely chopped fresh parsley

Method:

• Mix all the filling ingredients in a bowl and blend thoroughly.
• Spread a thin layer on each circle of dough.
• Proceed with recipe, but bake for only 6 to 8 minutes.