Lahmacun Recipe (Lahmacun)

Directions

In a large mixing bowl, combine the flour, yeast, sugar, salt, and warm water. Knead the dough until smooth and elastic, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

Meanwhile, prepare the topping by mixing the ground beef or lamb, finely chopped onion, finely chopped tomatoes, minced garlic, finely chopped parsley, red pepper paste, tomato paste, paprika, cumin, salt, and pepper in a bowl.

Preheat the oven to 475 degrees F (245 degrees C). Divide the dough into small balls and roll each ball into a thin circle. Place the dough circles on a baking sheet lined with parchment paper. Spread a thin layer of the meat mixture evenly over each circle of dough.

Bake in the preheated oven for 8-10 minutes, or until the edges are crispy and the topping is cooked. Remove from the oven and squeeze fresh lemon juice over each lahmacun. Serve hot, with additional lemon wedges and fresh parsley if desired.