Spicy Turkish Lahmacun

Instructions

1. 1

   In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.

   ~5 min
2. 2

   Add flour, salt, and olive oil to the yeast mixture. Mix with a whisk then knead by hand on a lightly floured surface for 5-7 minutes until a smooth, elastic dough forms.

   ~10 min
3. 3

   Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 60 minutes, or until doubled in size.

   ~60 min
4. 4

   While the dough is rising, prepare the topping. Using a food processor, finely chop the onion, red bell pepper, tomato, garlic, and fresh parsley until almost paste-like. Alternatively, chop very finely by hand with a knife and cutting board.

   ~10 min
5. 5

   In a mixing bowl, combine the minced meat, chopped vegetable mixture, tomato paste, red pepper paste, olive oil, salt, black pepper, red pepper flakes, paprika, and cumin. Mix thoroughly with your hands until well combined.

   ~5 min
6. 6

   Preheat your oven to 250°C. If you have a baking stone or inverted baking tray, place it in the oven to preheat.

   ~20 min
7. 7

   Divide the risen dough into 4 equal portions. On a lightly floured surface, use a rolling pin to roll each portion into a very thin, round or oval shape (approximately 20-25 cm in diameter).

   ~10 min
8. 8

   Spread a thin, even layer of the meat topping over each dough circle, extending almost to the edges.

   ~5 min
9. 9

   Carefully transfer one lahmacun to the preheated baking tray or stone. Bake for 4-7 minutes, or until the edges are golden brown and the meat is cooked through.

   ~7 min
10. 10

    Remove from the oven and repeat with the remaining lahmacuns. Stack cooked lahmacuns on top of each other and cover with a clean kitchen towel to keep them soft.

    ~15 min
11. 11

    Serve hot.