Turkish Lahmacun Flatbread

1. 1

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

2. 2

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

3. 3

   Make the dough: Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a large bowl and stir well. Add 1/2 cup water and the oil to the yeast mixture, then pour 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 the dough into a ball and transfer it to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in size, about 1 hour. Remove the lamb sauce from the refrigerator and let it come to room temperature.

5. 5

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

6. 6

   Punch the dough down, transfer it to a floured work surface, and cut it into 10 portions. Shape each portion into a round. Flatten each round with your hand; 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 adheres. 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, 8 to 10 minutes. Place 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 (175 degrees C) oven for 8 minutes.

10. 10

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

• Calories 521.68 kcal High
• Protein 17.81 g Good Source
• Carbs 66.54 g Moderate
• Total Fat 19.55 g High
• Saturated Fat 6.34 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 34.33 mg Moderate
• Sodium 117.02 mg Moderate
• Fiber 4.54 g Moderate
• Sugar 8.87 g Moderate
• Added Sugar 1.02 g Low Source
• Calcium 90.37 mg Low Source
• Iron 5.27 mg Good Source
• Potassium 285.0 mg Low Source
• Vitamin A 161.76 mcg_rae Moderate
• Vitamin C 40.67 mg Good Source
• Vitamin D 0.0 mcg Low Source

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

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