Turkish Lahmacun Flatbread

1. 1

   Make lamb sauce: Combine onion, parsley, bell peppers, basil, mint, lemon juice, olive oil, garlic, paprika, coriander seed, and cumin. Pulse until vegetables are finely chopped. Add tomatoes and process until mixture is a thick puree.

2. 2

   Heat a large skillet over medium heat. Add lamb, pureed vegetable mixture, and tomato paste; mix well. Cook and stir until lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate, 8 hours to overnight.

3. 3

   Make dough: Dissolve yeast and sugar in warm water. Combine flour and salt in a large bowl and stir well. Add water and oil to the yeast mixture, then pour it over the flour mixture. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

4. 4

   Shape dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove lamb sauce from the refrigerator and allow it to come to room temperature.

5. 5

   Meanwhile, make garlic sauce: Combine yogurt, parsley, and garlic in a small bowl. Season with salt and pepper. Stir well and set aside.

6. 6

   Punch dough down, transfer it to a floured work surface, and cut into 10 portions. Shape each portion into a round. Flatten each round with your hand, then use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.

7. 7

   Preheat the oven to 500 degrees F (260 degrees C). Line baking sheets with parchment paper.

8. 8

   Stir the lamb sauce and spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks. Place on the prepared baking sheets.

9. 9

   Bake the pizzas on the lowest oven rack in the preheated oven until the edges are a light tan color, 8 to 10 minutes. Place them on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for 3 days or in the freezer for 3 months. To reheat, place the pizzas in a 350 degrees F oven (175 degrees C) for 8 minutes.

10. 10

    Assemble lahmacun: Drizzle pizzas with garlic sauce, top with shredded cabbage, and roll up to eat.

• Calories 519.17 kcal ▲ High 26%
• Protein 18.07 g ↗ Good Source 36%
• Carbohydrate 66.09 g 24%
• Total Fat 19.72 g ▲ High 25%
• Saturated Fat 6.34 g ▲ High 32%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 33.87 mg — Moderate 11%
• Sodium 107.06 mg ⌄ Low Source 5%
• Dietary Fiber 6.43 g ↗ Good Source 23%
• Total Sugars 9.25 g --
• Added Sugars 1.59 g ⌄ Low Source 3%
• Calcium 98.0 mg ⌄ Low Source 8%
• Iron 5.51 mg ↗ Good Source 31%
• Potassium 488.79 mg — Moderate 10%
• Vitamin A 84.8 mcg ⌄ Low Source 9%
• Vitamin C 51.08 mg ↗ Good Source 57%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅