Lahmacun

Ingredients

• •Ground lamb
• •Flour
• •Yeast
• •Tomato
• •Red bell pepper
• •Onion
• •Garlic
• •Parsley
• •Paprika
• •Lemon

Steps

1. 1Make a simple yeasted dough with flour, water, and a little oil, and let it rest until slightly puffed.
2. 2Blend tomato, red bell pepper, onion, and garlic into a smooth, thick paste.
3. 3Mix the paste with ground lamb, chopped parsley, and paprika until it forms a spreadable, well-seasoned filling.
4. 4Divide the dough into small balls and roll each one out into a very thin, almost paper-like round.
5. 5Spread a thin, even layer of the meat mixture over each round, right to the edges, so it covers the dough completely.
6. 6Slide the topped rounds into a very hot oven, or onto a hot flat griddle, and cook for just a few minutes, until the edges of the dough turn crisp and lightly charred and the meat topping is cooked through.
7. 7Squeeze fresh lemon juice over the hot lahmacun as soon as it comes off the heat.
8. 8Roll it up around a handful of fresh parsley and sliced onion, and eat it immediately while walking, as is common from street vendors.