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Lahmacun – Flat Bread with Lamb and Tomatoes

Turkish Lahmacun is a baked flatbread topped with minced meat, onions, tomatoes, peppers and spices served with a side of parsley and a lemon wedge that add a hint of freshness. Try baking these Turkish spiced lamb and tomato flat breads on a heated pizza stone in the oven so that the crust and topping cook evenly.

Lahmacun - Flat Bread with Lamb and Tomatoes
Serves: 1
Ingredients
  • 115 g (peach-size portion) lean or gluten-free dough
  • 2 tablespoons olive oil
  • ½ yellow or white onion, finely chopped
  • 1½ tablespoons ground cumin
  • 1½ tablespoons ground coriander
  • 1 tablespoon paprika
  • 450 g minced lamb
  • 1 tablespoon tomato paste
  • 1 tablespoon salt
  • 2 tablespoons finely chopped flat-leaf parsley
  • flour for the pizza peel
For topping garnish
  • ¼ cup flat-leaf parsley
  • ¼ cup chopped onions
  • ¼ cup chopped tomatoes
  • 1 lemon, cut into quarters
  • ½ tablespoons ground sumac
Instructions
  1. Prepare the spicy lamb: Place a skillet over medium heat and add the olive oil and chopped onion. Cook, stirring, until the onion is soft but not brown. Add the spices and cook for a minute, then add the ground lamb. Cook the lamb until it is evenly browned, breaking it up as it browns. Stir in the tomato paste, salt, and parsley. Set aside to cool before topping the flatbread. The lamb can be made in advance and stored in the refrigerator for 3 days.
  2. Preheat a baking stone to 260°C for at least 30 minutes. Sprinkle a pizza peel liberally with flour. Dust the surface of the refrigerated dough with flour and cut off a 115 g (peach-sized) piece. Dust with more flour and quickly shape it into a ball stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  3. Stretch the flatbread: Flatten the dough with your hands and/or a rolling pin on a work surface, or directly onto the wooden pizza peel, to produce a 1½ mm thick round (about 25 cm across). Dust with flour to keep the dough from adhering to the surface. Use a dough scraper to unstick the dough as needed, and transfer to a pizza peel if you haven't already stretched the dough on one. When you are finished, the dough round should have enough flour under it to move easily when you shake the peel.
  4. Add the meat: Spread ⅓ cup of the meat evenly over the disk of dough. Save the remaining meat for more pizzas or freeze.
  5. Slide the flatbread onto the preheated stone. If you're using a sheet pan, place it right on the stone. Check for doneness in 5 to 8 minutes, the crust should be baked through but remain pale and soft.
  6. Serve immediately with chopped parsley, onions, tomatoes, sumac, and a squeeze of fresh lemon. Cut into slices or roll up the flatbread like a crepe and enjoy!
Notes
Makes one 25 cm flatbread (makes enough lamb for 4 flatbreads)

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