Lahmacun

Ingredients

• 180 g Flour
• 1 tsp Instant Yeast
• 2 tsp Kosher Salt
• 1 tbsp Olive Oil
• 200 g Ground Lamb
• 1 pcs Onion
• 2 pcs Garlic
• 10 g Parsley
• 1 pcs Tomato
• 1 tbsp Tomato Paste
• 1 tbsp Red Pepper Paste
• 1 tsp Aleppo Pepper
• 1 tsp Ground Cumin
• 0.5 tsp Black Pepper
• 1 pcs Lemon

Method

1. Combine {flour}, {instant_yeast}, and {kosher_salt} in a bowl. Add warm water and {olive_oil}, then mix and knead until smooth and elastic. Cover and let the dough rise until doubled and airy.
2. In a bowl, gently combine {ground_lamb}, {onion}, {garlic}, {parsley}, {tomato}, {tomato_paste}, {red_pepper_paste}, {aleppo_pepper}, {ground_cumin}, {black_pepper}, and a pinch of {kosher_salt}. Mix just until cohesive so the {ground_lamb} stays tender.
3. Set a baking stone or inverted sheet pan in the oven and heat to very high temperature so the {flour} dough bakes fast and chars at the edges.
4. Divide the risen {flour} dough and roll it very thin on a lightly floured surface. Spread the {ground_lamb} mixture in a thin even layer all the way to the edges, pressing it on so it adheres.
5. Slide the topped rounds onto the hot stone or pan and bake until the crust is crisp, the edges are blistered, and the {ground_lamb} is cooked through. Rotate once for even color.
6. Transfer the hot lahmacun to plates, scatter over more {parsley}, and serve at once with {lemon} for squeezing over the top to brighten the rich topping.