Lahmacun

Instructions

1. 1

   In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 5 minutes until foamy.

2. 2

   In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a dough forms, then knead for about 10 minutes until smooth. Cover with a damp cloth and let it rise for 1 hour, or until doubled in size.

3. 3

   In a skillet over medium heat, add the ground lamb (or beef) and cook until browned, stirring often. Drain excess fat if necessary.

4. 4

   Add the chopped onion, garlic, and green bell pepper to the skillet. Cook for about 5 minutes until the vegetables soften.

5. 5

   Stir in the chopped tomato, tomato paste, paprika, cumin, lemon juice, parsley, and season with salt and pepper. Cook for another 5 minutes, then remove from heat and let cool slightly.

6. 6

   Preheat your oven to 475°F (245°C). Roll out the dough on a floured surface into thin rounds, about 10 inches in diameter.

7. 7

   Spread a generous amount of the meat mixture evenly over each round of dough, pressing lightly to adhere.

8. 8

   Place the topped Lahmacun on a baking sheet and bake for 8-10 minutes or until the crust is golden and slightly crisp.

9. 9

   Remove from the oven and drizzle with a little olive oil. Garnish with sliced green onions and additional parsley if desired.

10. 10

    Serve warm, with lemon wedges on the side for an extra zing.

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