A meatless, plant-based take on traditional lahmacun. It's made by mixing boiled red lentils with tomato, pepper paste and spices, then spreading the mixture over thinly rolled dough. It's a practical option that vegans can enjoy as well.
Dissolve the yeast in lukewarm water and knead into the flour with salt; cover and leave to rise for 30 minutes.
Mix the boiled lentils thoroughly with grated tomato, onion, pepper paste, oil, and spices to get a smooth filling.
Divide the risen dough into 6 pieces and roll each out into as thin a round as possible.
Spread the lentil filling in a thin layer over the thinly rolled-out dough, reaching all the way to the edges.
Bake the lahmacun in an oven preheated to its highest setting until the edges turn golden. Note: since they brown quickly at high heat, keep a close eye on the oven.
Important: If the lentil filling isn't spread too thick on the thinly rolled dough, the lahmacun browns quickly; if left in a thick layer, the center may stay doughy. Allergen: contains gluten (wheat flour).
If you add a spoonful of pomegranate molasses while preparing the lentil filling, you add both color and a sweet-sour balance, achieving a flavor close to classic lahmacun.
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