✨LAHMACUN - Gaziantep Style✨

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Divide the risen dough into walnut-sized balls. Roll out each ball as thinly as possible (approximately 25-30 cm in diameter).

4. 4

   Spread the filling thinly over the rolled-out dough. Try to leave the edges very thin.

5. 5

   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).

6. 6

   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.

7. 7

   Remove the cooked lahmacuns from the oven. Serve with fresh onion, parsley, and a generous squeeze of lemon.