Mediterranean 15 min

Lahmacun

Name: Lahmacun
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 cups all-purpose flour; 1 teaspoon active dry yeast; 1 teaspoon sugar; 3/4 cup warm water; 1/2 teaspoon salt; 1 tablespoon olive oil; 1/2 lb ground lamb; 1 medium tomato, grated; 1 small red onion, grated; 2 cloves garlic, minced; 1/4 cup fresh parsley, finely chopped; 1 teaspoon cumin; 1 teaspoon paprika; 1/4 teaspoon cayenne; Salt and pepper to taste; Lemon wedges, parsley, and sliced tomatoes for serving

comfort-foodhigh-proteinspicy

Ingredientsfor 2

320

Cal

18g

Protein

36g

Carbs

12g

Fat

12 cups all-purpose flour
21 teaspoon active dry yeast
31 teaspoon sugar
43/4 cup warm water
51/2 teaspoon salt
61 tablespoon olive oil
71/2 lb ground lamb
81 medium tomato, grated
91 small red onion, grated
102 cloves garlic, minced
111/4 cup fresh parsley, finely chopped
121 teaspoon cumin
131 teaspoon paprika
141/4 teaspoon cayenne
15Salt and pepper to taste
16Lemon wedges, parsley, and sliced tomatoes for serving

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Instructions

1
Dissolve yeast and sugar in warm water, rest 5 minutes until foamy. Mix flour and salt in a bowl, add yeast mixture and olive oil. Knead for 8 minutes until smooth and elastic. Cover and rise in a warm spot for 45–60 minutes until doubled.
2
Combine ground lamb with grated tomato (squeezed of liquid), grated onion, garlic, parsley, cumin, paprika, cayenne, salt, and pepper. Mix thoroughly until the topping is uniform and paste-like.
3
Preheat oven with a pizza stone or inverted baking sheet to 500°F for at least 30 minutes. Divide dough into 6 balls. Roll each into a very thin oval, about 10 inches long. Spread a thin, even layer of the lamb topping across the entire surface — it should be almost transparent.
4
Bake for 6–8 minutes until the edges are crispy and the lamb is cooked through. Top with fresh parsley and sliced tomatoes. Squeeze lemon juice over the top and roll up the lahmacun before eating in the traditional style.