Authentic Lahmacun: Turkish Pizza Recipe

Ingredients

• 1 yellow onion, chopped
• 0.5 cup chopped fresh parsley
• 0.5 cup green bell pepper, diced
• 0.5 cup red bell pepper, diced
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 0.5 lemon, juiced
• 4 teaspoons olive oil
• 1 teaspoon chopped garlic
• 0.5 teaspoon paprika
• 0.5 teaspoon ground coriander seed
• 0.5 teaspoon ground cumin
• 4 roma (plum) tomatoes, halved
• 1 pound lean ground lamb
• 6 tablespoons double concentrated tomato paste
• cayenne pepper to taste
• salt to taste
• 3.25 teaspoons active dry yeast
• 0.5 teaspoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 5 cups all-purpose flour
• 2 teaspoons salt
• 0.5 cup water
• 0.25 cup vegetable oil
• 1 cup plain yogurt
• 0.5 teaspoon chopped fresh parsley
• 0.25 teaspoon crushed garlic
• salt and ground black pepper to taste
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage

Instructions

1. Prepare the lamb sauce: Combine the chopped onion, parsley, bell peppers, basil, mint, lemon juice, olive oil, garlic, paprika, coriander seed, and cumin in a food processor. Pulse until the vegetables are finely chopped. Add the tomatoes and process until the mixture forms a thick puree.
2. Heat a large skillet over medium heat. Add the ground lamb, pureed vegetable mixture, and tomato paste to the skillet; mix thoroughly. Cook and stir until the lamb is fully cooked, approximately 10 to 15 minutes. Incorporate the cayenne pepper and salt to achieve your desired taste. Transfer the prepared mixture to a shallow baking dish to cool to room temperature. Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
3. Prepare the dough: Dissolve the yeast and sugar in 1 cup of warm water. In a large bowl, combine the flour and salt and stir to mix. Add 1/2 cup of water and the oil to the yeast mixture, then pour it over the flour mixture. Use your hands to thoroughly combine all ingredients into a dough. Turn the dough out onto a lightly floured surface and knead until it becomes smooth and elastic, approximately 8 minutes.
4. Shape the dough into a ball and place it in an oiled bowl. Cover the bowl with a damp towel and let the dough rise in a warm place until it has doubled in size, which should take about 1 hour. Remove the lamb sauce from the refrigerator and allow it to reach room temperature.
5. While the dough rises, prepare the garlic sauce: In a small bowl, mix together the yogurt, parsley, and garlic. Season the mixture with salt and pepper to your liking. Stir well to combine and set aside until ready to serve.
6. Once the dough has doubled, punch it down to release the air. Transfer the dough to a floured work surface and divide it into 10 equal portions. Shape each portion into a round ball. Flatten each ball with your hand, then use a rolling pin to roll each piece into a thin, 10-inch circle. The dough should be very thin, similar to a crepe. Place each round of dough on a sheet of parchment paper.
7. Preheat your oven to 500 degrees F (260 degrees C). Line baking sheets with parchment paper to prevent sticking.
8. Stir the lamb sauce to ensure it's well combined. Spoon the sauce onto each dough round, spreading it thinly and evenly to the edges. Gently press the sauce onto the dough so it adheres well. Place the prepared pizzas on the lined baking sheets.
9. Bake the pizzas on the lowest rack of the preheated oven until the edges are lightly golden brown, about 8 to 10 minutes. Transfer the baked pizzas to a wire rack to cool slightly. These pizzas can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, bake the pizzas in a 350 degrees F oven (175 degrees C) for approximately 8 minutes.
10. To assemble the lahmacun: Drizzle each pizza with garlic sauce, then top with shredded cabbage. Roll up the lahmacun and enjoy!

Nutrition

• Calories: 480 kcal
• Fat Content: 20 g
• Fiber Content: 4 g
• Sugar Content: 6 g
• Sodium Content: 572 mg
• Protein Content: 17 g
• Cholesterol Content: 35 mg
• Carbohydrate Content: 58 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g