Name: ✨LAHMACUN - Gaziantep Style✨
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 gr flour; 1 packet dry yeast; 1 teaspoon salt; 1 tablespoon olive oil; Lukewarm water (approx. 250 ml); 2 medium tomatoes (grated); 1 large onion (grated or very finely chopped); 1 red pepper (finely chopped); 1 pinch parsley (finely chopped); 1 teaspoon tomato paste; 1 teaspoon red pepper flakes

Method

For the dough: Mix the flour, dry yeast, and salt in a large bowl. Add the olive oil. Knead by gradually adding lukewarm water until you obtain a soft dough that does not stick to your hands. Let it rise for about 1 hour.
For the filling: Thoroughly mix all filling ingredients (ground meat, grated tomato and onion, chopped pepper, parsley, tomato paste, red pepper flakes, salt, black pepper) in a bowl. Make sure the filling is not too watery; squeeze out excess water if necessary.
Divide the risen dough into walnut-sized balls. Roll out each ball as thinly as possible (approximately 25-30 cm in diameter).
Spread the filling thinly over the rolled-out dough. Try to leave the edges very thin.
Preheat the oven to the highest setting (usually 250°C or higher). Place the lahmacuns on a hot baking sheet or directly onto a pizza stone (traditionally baked in Gaziantep style ovens).
Bake the lahmacuns until the edges are slightly browned and the inside is cooked (usually 5-8 minutes). Check according to your oven's power.
Remove the cooked lahmacuns from the oven. Serve with fresh onion, parsley, and a generous squeeze of lemon.

Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.
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Method

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