Description
Lahmacun is a delightful fusion of spiced ground meat, vibrant vegetables, and aromatic herbs on a crispy flatbread. This easy recipe captures a unique flavor profile that’s perfect for a quick weeknight dinner or an impressive dish for guests. With its golden-brown crust and fresh toppings, Lahmacun is not only visually stunning but also incredibly versatile—customize it to suit your taste or use up leftovers. Each bite offers a symphony of flavors that will leave everyone wanting more. Perfect for any meal, this dish brings a taste of tradition to your table.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 3/4 cup warm water
- 1 pound ground chicken or turkey
- 1 diced tomato
- 1/2 onion, finely chopped
- 1 diced bell pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt to taste
- pepper to taste
- pine nuts (optional)
- fresh parsley or cilantro, chopped (for garnish)
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon of active dry yeast and 1 teaspoon of salt.
- Gradually add 3/4 cup of warm water while stirring until a shaggy dough forms.
- Knead on a floured surface for about 5 minutes until smooth.
- Place in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for about 30 minutes.
- In another bowl, mix together 1 pound of ground chicken or turkey with one diced tomato, half an onion (finely chopped), one diced bell pepper, 1 teaspoon of cumin, 1 teaspoon of paprika, salt and pepper to taste.
- If using pine nuts, fold them in now.
- Ensure everything is well combined to create the filling.
- Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius).
- If you have a pizza stone or baking sheet, place it in the oven while it heats up.
- Once risen, punch down the dough on a floured surface and divide it into four equal portions.
- Roll each portion into thin circles about 10 inches in diameter.
Notes
Storage: To store leftover lahmacun, wrap each piece tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Make sure to separate layers with parchment paper if stacking.
Reheating: To reheat lahmacun, preheat your oven to 350°F (175°C). Place the lahmacun directly on the oven rack or on a baking sheet for about 5-7 minutes until warmed through and the crust is crispy. For microwave reheating, place on a microwave-safe plate and heat for 30 seconds to 1 minute, though this may result in a softer crust.
Serving: Serve lahmacun warm, garnished with fresh parsley or cilantro. It pairs well with a side of yogurt or a fresh salad. For added flavor, drizzle with a squeeze of lemon juice before serving.
Chef’s Tip: For an extra flavor boost, let the filling sit for about 15 minutes after mixing to allow the spices to meld. Additionally, try adding some crushed red pepper flakes for a spicy kick!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 0
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 0
- Protein: 15g
- Cholesterol: 0