Lahmacun

I originally intended on trying this recipe two months ago but several things got in the way and I didn't have a chance to get around to it until last week. This recipe is for a Turkish flatbread called Lahmacun, which is kind of similar to a thin crust pizza except for the fact that it features a lot of meat and no cheese. The idea is to create a vegetable/spice mixture that is added to ground meat and spread in a thin layer over some dough.

The recipe I found was quite simple and claimed that the flatbreads could be baked in a matter of minutes on the grill or a flat-top. When my mom and I tried to bake the first one on the flat-top it created a big mess and we couldn't figure out how to make the top bake through, so for the rest we switched to the oven.

It was definitely time consuming not because it was difficult, but rather because we didn't have enough room in the oven to bake more than two at a time, therefore extending the baking into an hour long process. However I think the finished product was worth it in the end. The lahmacun had a pleasant meaty/tomato flavor and we topped it with some hot sauce and tzatziki for an extra spice and creaminess. I think in the future I might add some red chili flakes and possibly chili powder to the spice mix just to give it some extra heat.

The lahmacun was also convenient to have on hand the next day and simply reheat in the oven, especially when my brother came home super hungry (his usual state) looking for something to eat. Of course being the meat and cheese lover that he is, he added slices of sausage and sprinkled cheese on top. By that point it turned into a thin crust meat lover's pizza, which I guess suited him just fine.

Lahmacun

For the dough:

• 5 cups flour
• 1½ cup of milk
• ¼ cup vegetable oil
• 3 tsp salt
• 1 tsp sugar
• 1 package insant yeast (10 grams)

1. Combine all the ingredients for the dough in a bowl or stand-mixer. 
2. Kneed or mix the dough for about five minutes until it comes together. (My dough was a little dry at first and I had to add a little extra water).
3. Cover the dough loosely with a towel and set aside for at least two hours in a warm place for it to rise.

For the meat: 

• 1 lb ground beef
• 1 red bell pepper
• 2 large tomatoes
• 1 large onion
• 1 tbsp tomato paste
• 2 tsp paprika
• 1½ tsp cumin
• 1½ tsp ground black pepper
• 2 tsp salt
• ¼-½ bunch Italian flat-leaf parsley
• ¼ cup olive oil

1. Combine the bell pepper, tomatoes, onion, and parsley in a food processor and mix until completely well mixed.
2. Add the vegetable mixture, along with the spices, tomato paste, and olive oil, to the ground beef. Use your hands to mix thoroughly.

To assemble:

1. Depending on how many you want and the size, tear a large chunk (about the size of a tennis ball) from the dough. 
2. Keep the remaining dough covered while rolling out the torn chunk as thin as possible (about two millimeters thick).
3. Top the rolled dough with a thin layer of the meat mixture, spreading it evenly over the entire surface.
4. Bake the lahmacun for 5-10 minutes (depending on the size and thinness of the dough) at 425 degrees Fahrenheit. Repeat with the remaining dough and meat.

Note: Based on my experience of tennis ball-sized chunks, we made six lahmacuns which turned out to be approximately the same size as a large serving plate. Obviously the number and size will vary depending on how big the torn off dough is. Also, we realized they tasted best when they were hot out of the oven, so don't be afraid to dig in to the first one while making the rest.