10 Lahmacuns + 2l-coca Cola Recipe

Activate yeast

In a small bowl, stir the warm water (approx. 42°C) with the sugar and sprinkle the yeast on top. Let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Make a well and add the foamy yeast mixture and olive oil.

Mix on low speed (or with a wooden spoon) until a rough dough forms. Knead by machine 6–8 minutes or by hand 8–10 minutes until the dough is smooth, slightly tacky, and elastic.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 60–75 minutes, until roughly doubled.

Punch down the dough, divide into 10 equal pieces (about 140–150 g each). Shape each piece into a tight ball, cover and rest 15–20 minutes to relax the gluten for easier stretching.

Prepare vegetables: finely grate or mince the onion (squeeze out excess moisture if very wet), finely chop or purée the tomatoes, and finely chop the red pepper and parsley.

In a large bowl, combine the ground meat, grated onion, chopped/puréed tomatoes, red pepper, parsley, tomato paste and olive oil. Mix thoroughly with your hands or a spoon until combined and paste-like.

Add paprika, ground cumin, red pepper flakes, salt, black pepper, and lemon juice. Mix very well so the spices distribute evenly and the mixture becomes spreadable. Taste a small raw pinch for seasoning and adjust salt or lemon as needed.

Cover and refrigerate the topping while the dough finishes its first rise (or up to 2 hours). Cold topping is easier to spread thinly and keeps flavors melded.

Preheat oven to its highest setting (250–300°C / 480–550°F). If you have a baking stone or steel, place it on the middle rack and let it heat at least 30 minutes. Alternatively, use large rimless baking sheets placed upside down.

Working one dough ball at a time, on a lightly floured surface, press and roll each ball into a thin circle about 22–26 cm (9–10 inches) in diameter. Aim for 2–3 mm thickness.

Place each rolled dough on a lightly floured peel or parchment paper for easier transfer.

Thinly and evenly spread roughly 70–80 g of the meat mixture over each rolled dough, leaving a small 0.5 cm edge. Use the back of a spoon or an offset spatula to get an even thin layer; lahmacun should be thin and almost paste-like on top.

Transfer lahmacun to the preheated stone/oven tray (use parchment or a peel). Bake 6–9 minutes in a very hot oven until edges are crisp and the topping is cooked through but not dry. Rotate trays once for even baking. If using a home oven without extreme heat, bake 8–12 minutes.

Remove from oven and place on a wire rack to cool slightly. Repeat with remaining dough and topping. Keep finished lahmacuns loosely covered with a clean cloth to keep them pliable until serving.

Stack or serve lahmacuns individually. Offer lemon wedges and fresh parsley to sprinkle on top. Optionally add thin slices of red onion alongside.

Roll each lahmacun around parsley and onion if desired, squeeze lemon over, and serve immediately while warm.

Chill the 2 L Coca-Cola before serving. Open and serve in glasses with ice if desired alongside the lahmacun.