Lahmacun Turkish Pizza

Lahmacun Turkish Pizza

A flavorful sauce of ground lamb, herbs, tomatoes, and bell peppers tops this Turkish flatbread pizza.

Preparation Time
2 hr
Cooking Time
20 mins
Total Time
2 hr 20 mins
Calories
480 Calories

Recipe Instructions

Step 1
Make lamb sauce: Combine onion, parsley, bell peppers, basil, mint, lemon juice, olive oil, garlic, paprika, coriander seed, and cumin. Pulse until vegetables are finely chopped. Add tomatoes and process until mixture is a thick puree.
Step 2
Heat a large skillet over medium heat. Add lamb, pureed vegetable mixture, and tomato paste; mix well. Cook and stir until lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Step 3
Make dough: Dissolve yeast and sugar in 1 cup warm water. Combine flour and salt in a large bowl and stir well. Add 1/2 cup water and oil to yeast mixture and pour over flour mixture. Use your hands to mix dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Step 4
Shape dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove lamb sauce from the refrigerator and allow to come up to room temperature.
Step 5
Meanwhile, make garlic sauce: Combine yogurt, parsley, and garlic in a small bowl. Season with salt and pepper. Stir well and set aside.
Step 6
Punch dough down, transfer it to a floured work surface, and cut into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
Step 7
Preheat the oven to 500 degrees F (260 degrees C). Line baking sheets with parchment paper.
Step 8
Stir lamb sauce and spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks. Place on the prepared baking sheets.
Step 9
Bake pizzas on the lowest oven rack in the preheated oven until the edges are a light tan color, 8 to 10 minutes. Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for 3 days or in the freezer for 3 months. To reheat, place pizzas in a 350 degrees F oven (175 degrees C) for 8 minutes.
Step 10
Assemble lahmacun: Drizzle pizzas with garlic sauce, top with shredded cabbage, and roll up to eat.

Ingredients

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

Categories

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