Lahmacun
Thin, crispy Turkish flatbread topped with a spiced minced lamb mixture, rolled up with fresh herbs and a squeeze of lemon.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Place a baking stone or heavy sheet pan in the oven and preheat to 500°F for at least 20 minutes to get it screaming hot.
- 2
In a bowl, combine the ground lamb, minced onion and bell pepper, tomato paste, paprika, red pepper flakes, and a generous pinch of salt, mixing into a wet, spreadable paste.
- 3
Divide the dough into 4 pieces and roll each into a very thin oval about 1/8 inch thick on a floured surface.
- 4
Spread a thin, even layer of the meat mixture all the way to the edges of each round, pressing it gently into the dough so it adheres.
- 5
Slide the lahmacun onto the hot stone and bake 6 to 8 minutes until the edges are crisp and the meat is cooked and lightly browned.
- 6
Top each with chopped parsley, sliced onion, and a squeeze of fresh lemon, then roll up and eat immediately while hot.
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