"lahmacun" Spiced Lamb Flatbread Recipe

Make the dough: In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and yeast. Stir and let bloom for 5–8 minutes until foamy.

In a large mixing bowl whisk together flour and 1 tsp salt. Add the yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place 45–60 minutes, or until doubled.

Prepare the lamb topping while dough rises: squeeze grated onion in your hand or a towel to remove excess moisture (reserve a little juice for the mixture if desired). In a bowl combine ground lamb, grated onion, minced garlic, tomato paste, finely diced red bell pepper, chopped parsley, paprika, cumin, coriander, black pepper, red pepper flakes (if using), 1 tsp salt, and 1 tbsp olive oil. Mix thoroughly with hands or a spoon until very well combined and pasty — this helps it adhere to the dough. Taste a small raw piece by quickly frying a pinch in a skillet (optional) and adjust seasoning.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat; otherwise use a heavy baking sheet turned upside down.

Divide the risen dough into 8 equal pieces for small lahmacun (about 3.5–4 oz / 100–115 g each) or 6 pieces for slightly larger. Cover dough pieces with a towel to prevent drying.

On a lightly floured surface, roll each piece as thin as possible into a 7–9 inch (18–23 cm) round or oval. Aim for thin edges but handle gently to avoid tearing.

Spread a very thin layer of the lamb mixture over each rolled dough, pressing gently so the meat adheres and is evenly distributed to the edges. The layer should be thin — about 1–2 mm — so it cooks through quickly and the bread crisps.

Transfer one or two topped lahmacun at a time to the preheated stone or baking sheet (use a floured peel or an inverted baking sheet to help move them). Bake for 6–9 minutes until the edges are golden and topping is cooked and slightly blistered. If desired, broil 30–60 seconds at the end to add more char, watching carefully.

Remove finished lahmacun to a rack and brush edges lightly with remaining 1 tbsp olive oil if you like a glossier crust. Repeat with remaining rounds.

Keep cooked lahmacun covered with a clean towel to stay warm and pliable while baking the rest.

While dough rises or during baking, make parsley salad: combine chopped parsley, diced tomato (if using), and chopped mint in a bowl.

Whisk together lemon juice, 1 tbsp olive oil, 1 tsp salt and 1 tsp black pepper in a small bowl; pour over herbs and toss to combine. Taste and adjust seasoning. Let sit at room temperature so flavors marry.

Place thinly sliced red onion in a bowl. Add 2 tbsp lemon juice, 1 tsp olive oil, 1 tsp ground sumac and 1 tsp salt. Toss to combine and let sit 10–15 minutes to soften and pickle slightly. Drain excess juice before serving if very wet.

Serve each lahmacun hot: top with a spoonful of parsley salad and a few sumac onions, squeeze a lemon wedge over, then roll or fold and eat immediately. Alternatively serve salad and onions on the side to assemble per bite.

Leftovers: store cooled lahmacun and toppings separately in airtight containers in the refrigerator up to 2 days. Reheat lahmacun in a hot skillet or oven to crisp before serving.