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Lahmacun

Thin and crispy flatbreads topped with a spiced ground lamb, herb, and vegetable mixture.

45 minMediumServes 4420 cal/serving

Middle EasternDinnerOvenMediterraneanDairy-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreePork-FreeCorn-Free

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Ingredients

  • 2.5 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 3/4 cup warm water
  • 1/2 lb ground lamb
  • 1 small yellow onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp pomegranate molasses

Instructions

  1. 1

    Mix 2.5 cups all-purpose flour, 1 tsp instant yeast, 1 tsp salt, 2 tbsp olive oil, and 3/4 cup warm water in a bowl until a smooth dough forms, then cover and rest for 20 minutes.

  2. 2

    Pulse 1 small finely chopped yellow onion, 1/2 finely chopped red bell pepper, 2 minced garlic cloves, and 1/4 cup chopped fresh parsley in a food processor, then mix with 1/2 lb ground lamb, 1 tbsp tomato paste, and 1 tbsp pomegranate molasses.

  3. 3

    Preheat oven with a heavy baking sheet inside to 475 degrees F.

  4. 4

    Divide dough into equal portions, roll each piece paper thin, and spread meat topping evenly to the edges.

  5. 5

    Bake on the preheated sheet for 7 to 9 minutes until crisp and meat reaches an internal temperature of 160 degrees F.

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Questions

What is Lahmacun?

Thin and crispy flatbreads topped with a spiced ground lamb, herb, and vegetable mixture. This reference files it under Middle Eastern dinner: made in the oven, rated medium and about 45 minutes start to finish.

What temperature do I cook Lahmacun at?

For Lahmacun, the oven is set to 475 F (about 245 C) in step 3. The longest stretch at that heat is 9 minutes, in step 5. The target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

What should Lahmacun look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until crisp and meat reaches an internal temperature of 160 degrees F. A reading of 160 F on a thermometer settles it.

Do I need any special equipment for Lahmacun?

Beyond a knife and a board, the method uses a food processor (step 2) and a sheet pan (step 3). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

What can I use instead of pomegranate molasses in Lahmacun?

The entry for Lahmacun calls for 1 tbsp pomegranate molasses. In its place: Reduce pomegranate or cranberry juice with a little sugar and lemon to a syrup, or use balsamic glaze with a squeeze of lemon.

Can I use ground beef instead of ground lamb in Lahmacun?

Yes, at the same weight. The flavor is milder; a pinch more cumin or an extra clove of garlic closes the gap. As written, the entry for Lahmacun uses 1/2 lb ground lamb.

Serve it with

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