Turkish Lahmajoun Recipe
Turkish Lahmajoun Wrap is a Middle-Eastern meat pie packed with flavor. Featuring a thin crispy dough topped with a delicious meat mixture, these are hard to resist.
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Ingredients
Dough
- 3 cups all-purpose flour
- 1 cup lukewarm water
- 1 teaspoon salt
- 2 tablespoons oil
- 1 teaspoon instant yeast If you are using active dry yeast, active the yeast in water and ½ teaspoon of sugar for 5-10 minutes
Topping
- 1 small white onion
- 3 cloves garlic
- 1 tomato
- ½ green pepper
- ½ red pepper
- ½ cup fresh flat-leaf parsley or Italian parsley about ½ bunch
- ¼ cup tomato paste
- 2 tablespoons mild pepper paste
- ½ pound ground beef I used 80/20 ground beef. if you are using lean ground beef, Add ¼ cup oil to the mixture.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Aleppo pepper or Turkish red pepper flakes
Instructions
To Make the Dough:
- In the bowl of a stand mixer, combine flour, yeast, salt, oil, and water.
- Attach the dough hook and start kneading on medium speed for 5 minutes.
- Place the dough ball in a lightly greased bowl and cover it with plastic wrap.
- Place it in a warm place to prove for one hour until doubled in size.
To Make the Topping:
- In a blender, combine onion, garlic, tomato, parsley, green pepper, and red pepper. Pulse until combined and the mixture is well blended.
- Add the mixture to a bowl, followed by ground beef, tomato paste, pepper paste, black pepper, salt, and Aleppo pepper. Mix it by hand until everything is well incorporated.
- Cover the bowl with plastic wrap and refrigerate for an hour.
Assembley:
- Transfer the dough onto a lightly floured surface. Divide the dough into six equal dough balls (or 12 small portions). Cover the dough balls with plastic wraps.
- To assemble, lightly flour one dough ball, then roll it into a thin round. Place the round on a baking tray lined with parchment paper.
- Smear the topping evenly all over the dough round in a thin layer.
- Repeat with the remaining dough and topping.
- Bake in preheated oven at 500 degrees for 8-10 minutes until the edges are golden brown.
- To make Lahmajoun on the stove: Place the dough round in the pan, and gently smear the topping. Cover the pan with the lid and cook on medium-low heat for 10-12 minutes or until you see some brown spots at the bottom.
- To serve: Top warm lahmajoun with fresh parsley, tomatoes, sumac onions, and a squeeze of lemon juice.