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- 1 cup water
- 2 ½ cup all-purpose flour
- ½ tsp salt
- ½ lb medium fat ground beef
- 1 red sweet Marconi pepper cored and seeded
- 3 long green pepper cored and seeded
- ½ handful of parsley
- 2 small tomatoes peeled
- 1 garlic clove
- 1 onion
- ½ cup vegetable oil
- 1 tbsp tomato paste
- ¼ tsp red pepper flakes
- ¼ tsp cayenne
- ¼ tsp salt
- ¼ tsp pepper
- Pulse the red pepper, green pepper, onion, garlic cloves, and parsley until all the ingredients turn the homogenous mixture into a food processor.
- Add the tomato paste, spices, and salt to the mixture.
- Add the minced beef to the mixture, and combine them well. Rest in the refrigerator for at least an hour.
- Combine the flour, water, and salt. Knead the dough in a stand mixer with a hook attachment, or using by hand until it reaches a smooth texture.
- Divide the dough into 8 equal parts and roll out the size of the non-stick pan you will cook the lahmacuns.
- Spread the minced beef mixture onto the rolled dough.
- Heat the non-stick pan over medium-low heat. Put the lahmacuns into the pan and close the lid. Cook until golden brown.
Tips, Notes & Substitutes:
It’s the perfect blend of flavorful and healthy and is sure to become a new favorite in your household. Here are a few substitutes, notes, and tips to help you make the perfect Turkish lahmacun:
- You can use flours other than plain flour, but you may need to increase the amount of water.
- Water must be at room temperature.
- Start on low heat when cooking, and dust the flour at the bottom of the pan just before cooking, so you eliminate the possibility of sticking.
- If the minced beef mixture becomes too juicy while resting, drain it.
- You can use a pizza board while transferring the lahmacun to the pan.
- Don’t be afraid that You will not cook the ground beef; it cooks well in that time.
- You may want to bake it in the oven, but be wary that it may be very dry. If you have a pizza stone, you can cook it using it. Since it will cook in a shorter time with pizza stone, so it will not dry out.
- You can also make vegan/vegetarian options if you don’t eat meat.
- You can substitute ground beef for lamb if you can’t use the beef.
- Lahmacun is typically served with a lemon wedge and some chopped parsley. Feel free to get creative with your toppings and add whatever you like!
- Leftover lahmacun makes a great next-day lunch. Just wrap it up in a piece of foil and reheat it.
- The dough should be thin and crispy.
- Leftover lahmacun can be stored in the fridge for up to a week. Reheat in a hot pan or on a hot griddle before serving.