Easy Way To Make Lahmacun
- 250g uncooked store-bought organic pizza dough
- 1/2 sweet red pepper, cored, cut into chunks
- 1 shallot, halved
- 2 garlic cloves, peeled
- 1/2 oz fresh parsley leaves with some stem
- 7 oz ground lamb or ground beef
- 1 tsp paprika
- 1 tsp allspice
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- salt and pepper
- 4 tbsp tomato paste
- 2 tbsp extra virgin olive oil
- Lemon wedges for later
Heat oven to 230 degrees.
Prepare the meat mixture. In the large bowl add red peppers, shallot, garlic, and parsley. Using a food processor chop a few times. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Whizz a few times until well mixed.
Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that’s about 8 or 9 inches in diameter.
Assemble Lahmacun. Place one flatbread disk on one of the prepared pans.
Reshape as needed. Spoon 3–4 tbsp topping onto dough and spread topping evenly to edges, leaving a thin boarder.
Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.)
Repeat steps 5 and 6 with the remaining dough.
Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature.