Lahmacun Turkish Pizza
 
Preparation time
Cooking time
Total time
 
A delicious cross between a pizza and a wrap. Easy to make and a delicious, different mid-week meal or feed a crowd party option.
Marissa:
Recipe type: Light Lunches
Cuisine: Middle Eastern
Servings: 4
Ingredients
  • Pizza Dough
  • 1½ cups Plain Flour, plus more as needed
  • 1 teaspoon Instant Yeast
  • 1 teaspoon Salt
  • ½ cups Warm Water
  • 1 Tablespoon Olive Oil
  • Meat Filling
  • 1 Onion, white or red
  • 2 Green Peppers,deseeded
  • 1 teaspoon Ground Cinnamon
  • 2 Tablespoons Pomegranate Molasses
  • ½ teaspoon All Spice
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chilli Flakes (omit or increase for a spicier lahmacun)
  • 4 Tablespoons Tomato Paste
  • Small bunch fresh Parsley
  • 200g Beef Mince
  • Sumac to sprinkle on cooked lahmacun
  • Salad Topping: Chop tomatoes, cucumbers, lettuce, red onion - dressed in olive oil and lemon juice
Method
  1. You can use ready made dough or ready pizza bases they are thick but you would serve them as a pizza as opposed to a wrap
  2. Dough
  3. Food Processor Method
  4. In a food processor add the flour, water, yeast, oil and salt.
  5. Process until the mixture forms a dough.
  6. Add more flour if the dough is too wet, it should form a smooth ball.
  7. Remove from the bowl knead for a few minutes and allow the dough to double in size.
  8. Or
  9. Add the recipe to a bread maker and choose the dough function, it needs to be the longer cycle at least 1 hour 15 minutes.
  10. Lachmacun Topping
  11. In a food processor add the onion, green peppers, cinnamon, pomegranate molasses, all spice, cumin, parsley, chilli flakes and tomato paste.
  12. Blend until everything is finely chopped almost pulp-like.
  13. Pour the vegetable mixture over the meat.
  14. Using a fork mix the ingredients together.
  15. Don't be tempted to use your hands you need the meat to be able to separate into small granules. If you use your hands to mix the meat and vegetables you will not achieve the texture required.
  16. Roll the dough as thin as you can, it needs to resemble a wrap rather than a pizza, but if you prefer you can make it into a thin crust pizza base.
  17. Dollop the raw mince onto the pizza dough, add the mixture in a thin even layer using a fork to the spead mixture evenly.
  18. Bake at 220 degrees for 10-15 minutes or until the meat is golden brown.
  19. Serve topped with the dressed salad ingredients and if you have made them in the traditional style roll the lahmacun and eat it like a wrap.
Tips
Notes

You can make and knead the dough by hand and chop the vegetables into a very fine dice by hand too.

You can use ready made dough or ready pizza bases, they are thicker but you would serve the lahmacun as a pizza, as opposed to a wrap, it is just as tasty.

The prepared dough can be stored covered in an oiled bowl in the fridge for up to two days. Do punch it down often as it will still rise in the fridge.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/lahmacun-turkish-pizza/