Lahmacun From 'The World'S Best Spicy Food' Recipe

Name: Lahmacun From 'The World'S Best Spicy Food'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600g (1 lb 5 oz) all-purpose flour; 300 mL (1 1/4 cups) water; 50 mL (1/4 cup) olive oil; 1 packet (2 1/4 tablespoons) instant yeast; Salt; &nbsp; 2 large, ripe tomatoes; 1 large, ripe red bell pepper; 1 large onion; 1 bunch parlsey; 250g (9 oz) ground lamb or beef; 1 tablespoon Turkish tomato salsa or sugo; 50 mL (1/4 cup) olive oil; Red paprika powder; Ground cumin; Ground black pepper; Salt, to taste; Red chili flakes, to taste; Lemon wedges

Servings: persons

600g (1 lb 5 oz) all-purpose flour
300 mL (1 1/4 cups) water
50 mL (1/4 cup) olive oil
1 packet (2 1/4 tablespoons) instant yeast
Salt
&nbsp
2 large, ripe tomatoes
1 large, ripe red bell pepper
1 large onion
1 bunch parlsey
250g (9 oz) ground lamb or beef
1 tablespoon Turkish tomato salsa or sugo
50 mL (1/4 cup) olive oil
Red paprika powder
Ground cumin
Ground black pepper
Salt, to taste
Red chili flakes, to taste
Lemon wedges

1
Combine all the crust ingredients in a bowl to create a dough. Knead dough thoroughly and leave it to rise for at least an hour.
2
Tear off balls of dough, about enough to fill your palm. On a board dusted with flour, roll out the dough thinly with a rolling pin to form the
3
bases. Ideally each base should be about 20cm (8 inches) in diameter and 2-3mm (1/8 inch) thick.
4
Place tomatoes, red pepper, onion, and parsley in a food processor and blend to reach the consistency of a thin sauce.
5
Place this mixture in a mixing bowl with the ground meat, salsa, olive oil, paprika, cumin, pepper, and salt. Manually mix until all ingredients are integrated. The mix should be slightly moist.
6
Ladle a portion of the topping onto each base, spreading evenly.
7
Place the disks into a pizza over or standard ktichen oven (preheated to around 430 degrees/220 degrees C) for between five and eight minutes (until base is just crisp and topping is sizzling).
8
Sprinkle
9
with chili flakes and/or a squeeze of lemon juice as desired.

951

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 600g (1 lb 5 oz) all-purpose flour, 300 mL (1 1/4 cups) water, 50 mL (1/4 cup) olive oil, 1 packet (2 1/4 tablespoons) instant yeast, and more.

Yes, Lahmacun From 'The World'S Best Spicy Food' falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lahmacun From 'The World'S Best Spicy Food'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions