Lahmacun is the most popular turkish street food and an absolute delight. If you don't try this thin, crispy crust with a perfectly seasoned meat toppin, you are missing out! The lahmacun dough doesn´t require any proving!
Unlike pizza dough, lahmacun dough is made without yeast and needs to be a little firmer. If you prefer, you can of course add a little yeast to the dough.
It´s important that the topping is not too liquid, otherwise the meat will not cook properly and the crust will not be crispy.
The ingredients for the topping should be finely diced individually (not together!) or chopped in a food processor.
The onions must then be rinsed and drained so that the onion flavor doesn´t become too dominant.
It´s best to squeeze out the juice from all the vegetables and use it for soups or sauces.
If you don´t squeeze out the juice from the vegetables, they will release too much juice after adding salt to the topping. In bakeries, they therefore often keep the meat mixture in a sieve.
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‍ Ingredients:

For the dough:
3 ⅓ cup (400 gr) flour
½ tsp sugar
1 tsp salt
¾ cup + 2 tbsp lukewarm water
1 tbsp olive oil

For the topping:
2 onions
3 red + 2 green pointed peppers (about 10 oz)
2 tomatoes (about 10 oz)
1 lb (500 gr) minced lamb from the breast
5 tbsp Oil. Better: about 2 oz lamb fat or tail fat.
About 1 oz (20 30 gr) parsley
1 clove of garlic
2 tbsp tomato paste
1 tbsp pepper paste
1 tsp salt
black pepper
¼ tsp baharat (7 spice mix), optional
2 tsp paprika powder or chili flakes
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