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Giới thiệu
Turkish pizza.” It’s a thin, crisp flatbread topped with a spiced minced-meat mixture and served with fresh herbs and lemon for rolling up and eating by hand.
Ingredients (Makes 6–8 flatbreads)
For the Dough
3 cups (375 g) all-purpose flour
1 tsp salt
2 tsp instant yeast (or 1 packet active dry yeast)
1 tsp sugar
1 cup (240 ml) warm water (plus a little if needed)
2 tbsp olive oil
Meat Topping
12 oz (350 g) ground lamb (or half lamb/half beef)
1 small onion, finely grated or minced
1 small red bell pepper, finely chopped
2 medium tomatoes, grated or pureed
2 tbsp tomato paste
2 cloves garlic, minced
¼ cup flat-leaf parsley, finely chopped
1 tsp ground cumin
1 tsp sweet paprika
½ tsp ground cinnamon (optional but traditional in some regions)
1 tsp salt, or to taste
½ tsp black pepper
Pinch of red-pepper flakes (optional)
To Serve
Lemon wedges
Fresh parsley or arugula
Sliced onions tossed with sumac (optional)
Method
Make the Dough
In a large bowl, whisk flour, salt, yeast, and sugar.
Add warm water and olive oil; mix until a soft dough forms.
Knead on a lightly floured surface 8–10 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover, and let rise until doubled—about 1 hour.
Prepare the Topping
While the dough rises, combine all topping ingredients in a large bowl.
Mix well until it becomes a thick, spreadable paste.
Shape the Flatbreads
Preheat oven to 475 °F / 245 °C. If you have a baking stone or steel, heat it as well.
Punch down dough and divide into 6–8 pieces.
Roll each piece into a very thin round or oval (about 9–10 in / 23–25 cm).
Tip: Lahmacun should be paper-thin for a crisp base.
Assemble & Bake
Spread a thin layer of the meat mixture over each round, all the way to the edges.
Transfer to a hot baking stone or an inverted baking sheet.
Bake 6–8 minutes, until the edges are crisp and browned and the topping is cooked.
5️⃣ Serve
Squeeze fresh lemon over the hot lahmacun.
Top with parsley, arugula, or sumac onions.
Roll up and enjoy immediately.
💡 Tips & Variations
For a shortcut, you can use store-bought pizza dough or pita rounds, but roll them thinner for authenticity.
Add a spoonful of pomegranate molasses to the topping for a subtle sweet-tart note.
Leftovers reheat best in a hot skillet for a few minutes to re-crisp.
Enjoy your Lahmacun warm, wrapped, and bursting with Turkish flavors!
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