Lahmacun (لحم عجين) — Turkish Thin Flatbread with Spiced Minced Meat

• 360 gall-purpose flour
• 210 mlwarm water (about 38–40°C)
• 4 ginstant yeast
• 6 ggranulated sugar
• 7 gfine sea salt
• 15 mlolive oil
• 300 gground beef (85–90% lean)
• 150 gground lamb
• 120 gyellow onion (very finely minced)
• 120 gred bell pepper (very finely minced)
• 200 gtomato (peeled and finely grated)
• 30 gtomato paste
• 12 ggarlic (finely grated)
• 25 gflat-leaf parsley (finely chopped)
• 6 gAleppo pepper (or pul biber)
• 2 gground cumin
• 3 gsweet paprika
• 1 gground black pepper
• 10 mlpomegranate molasses
• 1lemon (cut into wedges)
• 1red onion (thinly sliced)

Instructions

1. 1

   Make the dough by mixing the flour, instant yeast, sugar, and salt in a large bowl until evenly combined. Add the warm water and olive oil, then stir until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8 minutes until smooth and elastic, either by hand on a lightly floured surface or with a mixer on medium-low speed. Cover the bowl and let the dough rest for 20 minutes; this relaxes gluten so you can roll it paper-thin without springing back.

3. 3

   Prepare the topping by combining ground beef and ground lamb in a bowl and breaking up any clumps with your fingers. Add onion, red bell pepper, grated tomato, tomato paste, garlic, parsley, Aleppo pepper, cumin, paprika, black pepper, salt, pomegranate molasses, and olive oil, then mix until the mixture is very uniform and spreadable.

4. 4

   Preheat the oven to 260°C and place a heavy sheet pan or baking steel inside to heat for at least 10 minutes. Divide the dough into 6 equal pieces (about 100 g each), then cover them so they do not dry out while you work.

5. 5

   Roll one dough piece into a very thin round, about 24–26 cm wide, using minimal flour to prevent toughness. Spread one-sixth of the meat mixture over the surface in a thin, even layer, pressing it gently so it adheres and reaches close to the edges.

6. 6

   Transfer the lahmacun onto the preheated pan and bake for 6–8 minutes until the edges are crisp and the topping looks cooked and slightly darkened in spots. Remove to a rack for 1 minute so steam escapes, then repeat with the remaining dough and topping, reheating the pan between batches if needed.

7. 7

   Serve immediately with lemon wedges, parsley, and sliced red onion so each person can dress their lahmacun. Squeeze 15 ml lemon juice per lahmacun, add a small handful of parsley and a few onion slices, then roll and eat while warm for the most authentic street-style texture.