Traditional lahmacun, made by spreading a spiced minced meat mixture over thinly rolled dough and baking it at high heat. This classic, eaten rolled up with parsley, lemon, and charred vegetables, is one of the most beloved street foods.
Add the yeast to lukewarm water and let it sit. Knead the flour, salt and yeast mixture to obtain a soft dough, cover, and let it rest for 40 minutes.
Process the onion, pepper, tomato and parsley in a food processor. Add the ground meat, tomato paste, red pepper flakes, cumin and salt to obtain a puree-like filling. Drain off any excess liquid from the vegetables.
Divide the dough into balls and roll each one out very thinly into a round on a floured counter. Spread the meat filling over the dough in a thin layer.
Bake the lahmacuns briefly in an oven preheated to 250°C (480°F) until the edges are crisp and the meat is cooked through. Serve rolled up with parsley and lemon.
Important: The red-meat filling is spread thin and cooks quickly at high heat; the dough not being too thick is important for crispness. Contains gluten. Stacking and covering the lahmacun as they cook keeps them soft. Served hot.
Blending the filling into a smooth purée in a food processor makes it easy to spread thin and even. Lightly draining the tomato and onion juice keeps the dough from getting soggy.
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