Enriched with chili pepper and red pepper flakes to suit Antep cuisine's palate, this lahmacun stands out for its thin dough and sharp spice balance. It can be served with extra chili pepper for those who love heat.
Add the yeast to lukewarm water, then add the flour and salt; knead a soft dough, cover, and let rest for 25 minutes.
Process the ground meat, onion, hot pepper, hot pepper paste, and isot pepper in a food processor until you get a smooth filling.
Divide the dough into 6 pieces and roll each out thin and round, then spread the filling over it in a thin layer.
Bake in an oven preheated to 250 degrees for 8-10 minutes, until the edges are lightly browned.
Sprinkle parsley over the lahmacun and squeeze lemon over it, then serve hot.
Important: Increase the amount of chili pepper gradually to your taste — don't adjust it by tasting the raw filling. Allergen: contains wheat (gluten).
Sprinkling a pinch of pistachios over the filling strengthens both the visual appeal and the regional flavor character.
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