Assalamualaikum Dear Friends... :)
Turkish pizza or Lahmacun is a round, thin piece of dough topped with minced meat (most commonly beef or lamb) and minced vegetables and herbs including onions, tomatoes and parsley and then baked. Turkish Pizza, Lahmajun and Lahmajoon) is very famous in Armenia and Turkey. Like any other pizza-like recipe, it is certainly nice to have a brick oven to bake Lahmacun, but I can assure you, it is absolutely doable in a simple oven. Do not get upset if something doesn’t go the way you wanted. You can always alter the recipe, according to your own need and taste.
Recipe is adapted from here : Turkish Pizza
INGREDIENTS FOR DOUGH:
All purpose flour 2cups
Instant dry yeast 1-1/2 tsp
Light brown sugar 1 tsp
Salt 1/2 tsp
Egg 1 large
Milk 1/2 cup (you can use water too)
1/4 cup Olive oil + extra for brushing
INGEDIENTS FOR TOPPING:
Fine mince of lamb/beef/chicken
Small onion diced 1
Tomato paste 2 tbsp
Chopped parsley 3 tbsp
Chopped mint 2 tbsp
Sumac powder 1/2 tbsp (optional)
Chili flakes 1 tsp
Paprika 1 tsp
Cumin powder 1/2 tsp
Cinnamon powder 1/4 tsp
Cloves of garlic 2-3
To make the lahmacun: Microwave the milk on high for 30 seconds to warm up. With hands or a stand-mixer, mix bread flour, instant dry yeast, light brown sugar and salt in a bowl. Add large egg, warm milk and extra virgin olive oil (if mixing with hand, make a well in the center of the flour), then knead for 5~6 min until the dough is elastic and smooth. The dough should be very soft and pliable, but not very sticky. Cover the bowl with plastic wrap and let proof at a warm place for 2 hours, until the dough has doubled.
Gently scrape the dough onto a lightly floured surface, and divide into 4 equal portions. Shape into balls then cover with plastic wrap, and let rest for 30 min.
Meanwhile, preheat the oven on 500ºF/250ºC, with a pizza-stone or inverted cast-iron skillet inside. Then make the topping: Cut tomatoes in half then squeeze out any excess juice and seeds. In a food-processor, add everything under “the topping” except for the ground lamb. Pulse and run until the mixture turns pesto-like. Then add the ground lamb (or beef), and run until the mixture is paste-like. The mixture will feel watery. Set aside. Then make the sumac salad: Mix thinly sliced shallots, parsley, mint and ground sumac until even. Set aside.
Serve with sumac salad on top, a good squeeze of lemon juice and extra chili flakes. Slice it or roll it up and enjoy with cold laban.