Entree: Turkey – Adana & Cukurova – Lahmacun (Thin round flatbread topped with spiced minced lamb and finely chopped vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 6 min

Additional 30 min

Total 1 hr 36 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the dough:
- 3 cups (420 g) all-purpose flour
- 1 tsp (5 g) instant yeast
- 1 tsp (5 g) sugar
- 1 tsp (6 g) fine salt
- 1 tbsp (15 ml) olive oil
- 1 cup (240 ml) warm water, adjust as needed
- For the topping:
- 1 lb (454 g) ground lamb
- 1 medium (about 5 1/4 oz (150 g)) onion, very finely chopped
- 1 medium (about 5 1/4 oz (150 g)) ripe tomato, finely chopped
- 1 small red bell pepper (about 4 1/4 oz (120 g)), finely chopped
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) paprika
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) Aleppo pepper or crushed red pepper flakes
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) fine salt, adjust to taste
- Juice of 1 lemon for serving
- Extra parsley leaves for serving

Show original ingredient measurements

- For the dough:
- 3 cups (420 g) all-purpose flour
- 1 tsp (5 g) instant yeast
- 1 tsp (5 g) sugar
- 1 tsp (6 g) fine salt
- 1 tbsp (15 ml) olive oil
- 1 cup (240 ml) warm water, adjust as needed
- For the topping:
- 1 lb (454 g) ground lamb
- 1 medium (about 150 g) onion, very finely chopped
- 1 medium (about 150 g) ripe tomato, finely chopped
- 1 small red bell pepper (about 120 g), finely chopped
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) paprika
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) Aleppo pepper or crushed red pepper flakes
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) fine salt, adjust to taste
- Juice of 1 lemon for serving
- Extra parsley leaves for serving

Instructions

1. In a large bowl combine flour, instant yeast, sugar, and salt. Mix in olive oil and warm water until a rough dough forms. Knead 6–8 minutes until smooth and elastic. Cover and let rise 30–45 minutes until slightly puffy.
2. Meanwhile prepare the topping: in a bowl combine ground lamb, very finely chopped onion, tomato, red pepper, parsley, tomato paste, olive oil, paprika, cumin, Aleppo pepper, black pepper, and salt. Mix thoroughly until the mixture is cohesive and well combined; taste a small cooked pinch and adjust seasoning.
3. Preheat oven to its highest setting (500–550°F / 260–290°C) and place a pizza stone or heavy baking sheet inside to heat for 30 minutes.
4. Divide dough into 4 equal pieces. On a lightly floured surface, roll or stretch each piece into a very thin circle about 10–12 inches (25–30 cm) in diameter.
5. Spread a thin, even layer of the meat mixture over each dough round using the back of a spoon, pressing it almost to the edges but leaving a tiny rim.
6. Slide the topped lahmacun onto the preheated stone or baking sheet and bake 4–6 minutes until edges are crisp and topping is cooked and beginning to char slightly. Work in batches.
7. Remove from oven, brush edges with a little olive oil if desired, and serve immediately with lemon wedges and extra parsley. Roll and eat hot.