Lahmacun

For the Lahmacun, first prepare the dough:

To do this, dissolve the yeast in 175 ml of lukewarm water. Mix flour, sugar and salt in the bowl of a food processor. Pour in the yeast water, add the oil and knead everything with the dough hook for 4-5 minutes at medium speed to form an elastic dough. (It should come away from the bowl – otherwise add water or flour by the tablespoonful).

Let the dough rise, covered, in a warm place for 30-45 minutes, until almost doubled in volume. (Of course, the dough can also be kneaded by hand).

Preheat the oven and the baking tray (at the bottom) to 250 °C. Place the dough on a floured work surface and press out the air. Divide dough into fifths, form into balls, cover and let rise for another 15 minutes.

For the topping, clean, wash and coarsely chop pointed peppers. Peel onion and garlic, chop coarsely. Rinse the parsley, shake dry and pluck off the leaves. Finely chop everything in a food processor (with blade insert). Then add the minced lamb, paprika, pulbiber, salt and pepper and pulse until everything is well blended.

Flatten 1 ball of dough on floured work surface, roll out to 2-3 mm thickness and pull out onto a sheet of baking paper. Spread a fifth of the topping thinly on top, leaving a small border all around.

Pull lahmacun together with baking paper onto hot baking sheet and bake for 7 – 10 minutes, the bottom should be so crispy that you can lift the lahmacun out of the oven with a spatula. Serve with pulbiber and sumac.

Prepare the other lahmacun in the same way.

Preparation Tip:

Lahmacun (pronounced "lach-ma-dschuun") is very similar to pizza and can also be varied with different toppings.

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