Gaziantep Lahmacun
Description
It was such a hit that my family begged me to make it again later that week! One of the great things about lahmacun is that both the dough and the filling can be prepared ahead of time and refrigerated until you're ready to roll out the dough and bake the lahmacun just before serving. But beware: the trick to rolling out the dough very thinly is to make sure it has reached room temperature before you start. If the dough is too cold, it will be too elastic and difficult to work with!
Equipment
- pizza stone or sheet or alternatively, half an hour prior to baking, place the oven sheet you are going to be using, and preheat to the highest heat setting available in your oven, so it’s screaming hot.
Ingredients
For the Dough
- 500 g 1 lb 2 oz all-purpose flour
- 300 ml 1¼ cups lukewarm water (you may need a little more, as different brands of flour absorb different amounts of water)
- 1 teaspoon granulated sugar
- 1 teaspoon instant dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Topping
- 750 g 1 lb 10.5 oz minced lamb with 30% fat
- 1½ heaped tablespoons tomato paste
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 1 cup finely chopped parsley stems removed
- 7 large garlic cloves
- 1 large tomato
- 1½ teaspoons sumac
- 1½ teaspoons ground cumin
- 1½ teaspoons Turkish pepper paste biber salçası, or paprika
- 2 teaspoons salt or to taste
- Hot red pepper to taste (optional but recommended)
- A dash of freshly ground black pepper
Instructions
- To make the dough: In a large bowl, combine the flour, instant dry yeast, sugar, salt, and oil. Add the lukewarm water and mix well. Knead until you have a smooth, pliable dough with an even texture. Slam it against the countertop a couple of times to strengthen the gluten, resulting in a lighter, fluffier dough. Transfer the dough to a lightly greased bowl, cover with cling film, and set aside for 1½ hours. Allowing the dough to rest makes it easier to work with.
- Half an hour before baking, place a pizza stone or baking sheet in the oven and preheat it to the highest temperature possible. You want it screaming hot! This ultra-hot environment is what gives you the kind of crust you would expect from a bakery.
- Meanwhile, prepare the topping: Finely dice the red bell pepper, green bell pepper, tomato, garlic cloves, red chili pepper (if using), and parsley. Mix everything together, then finely chop the mixture once more with a chef's knife until you achieve a chunky purée.
- Now add the meat, tomato paste, sumac, salt, ground cumin, paprika, black pepper, and red chili pepper (if using). Mix well until all the ingredients are thoroughly combined. The mixture should have a paste-like consistency.
- Once the dough has rested, lightly dust your work surface with flour. Divide the dough into 8 equal portions and shape each portion into a ball. Cover with a kitchen towel and set aside to rest for 15 minutes.
- Dust your rolling pin with flour and roll out one dough ball on a lightly floured countertop into a thin oval measuring 6 × 9 inches (15 × 22 cm) and about 1.5 mm thick. Transfer it to a piece of parchment paper or a silicone baking mat, then spread one-eighth of the topping mixture evenly over the dough. Make sure the entire surface, including the edges, is well coated. Carefully transfer the lahmacun to the preheated baking sheet in the oven, taking care not to burn your hands.
- Bake for 8–9 minutes, until the edges are lightly browned and crispy. Repeat with the remaining dough and topping mixture.
- To serve: Top your lahmacun with a handful of arugula or parsley and drizzle with freshly squeezed lemon juice for a serious punch of flavor. Add a few onion wedges, wrap it up, and serve piping hot straight from the oven.
Video
Notes
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