Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, warm the milk slightly. Stir in the sugar and then sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until it becomes frothy.
- In another bowl, combine the flour and salt. Once the yeast mixture is ready, add it to the flour along with 1 tablespoon of vegetable oil. Mix until the dough starts to come together. Knead the dough for about 10 minutes until it is smooth and elastic. Place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about an hour, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a food processor, combine the ground beef, yellow and green bell peppers, tomatoes, onion, garlic, paprika, salt, pepper, red pepper flakes, cumin, and parsley. Pulse until everything is finely chopped but not pureed.
- Once the dough has risen, punch it down and divide it into equal portions (about 8-10 pieces). On a floured surface, use a rolling pin to roll each piece into a thin circle, about 10-12 inches in diameter.
- Preheat your oven to 475°F (245°C). Place the rolled-out dough onto a baking sheet lined with parchment paper. Spread a generous amount of the meat filling evenly over each circle, leaving a small border around the edges.
- Bake the Lahmacun in the preheated oven for about 10-12 minutes, or until the edges are crispy and the filling is cooked through.
- Once baked, remove them from the oven and let them cool slightly. Serve your Lahmacun hot, garnished with fresh parsley and slices of lemon.
Notes
- For extra flavor, try adding herbs like oregano or thyme to the filling.
- Uncooked Lahmacun can be frozen for later use; just bake them directly from the freezer.
- Customize toppings with your favorite vegetables or spices!