Beef Lahmacun with Homemade Dough

Instructions

1. 1

   Set aside 5 g of the 80 g of flour for rolling. Dissolve 1 g of dry baker's yeast in 48 ml of lukewarm water, around 30 °C (85 °F). Add the remaining 75 g of flour, 2 g of the 5 g of oil and 0.6 g of salt. Knead for 8 minutes; cover and let rise for 60 minutes in a warm place, until well puffed.

2. 2

   While it rises, very finely chop the 40 g of onion, the 70 g of tomato, the 30 g of bell pepper and the 3 g of garlic. Mix them with the 100 g of raw ground beef, the tomato paste, 5 g of the 8 g of parsley, the paprika, freshly ground cumin, pepper, the remaining 0.6 g of salt and the remaining 3 g of oil. The topping should be a moist paste that spreads easily. Keep it in the refrigerator for the rest of the rising time.

3. 3

   During the last 25 minutes of rising, preheat the oven to 250 °C (480 °F), conventional, with a metal baking sheet inside. Divide the risen dough into two balls; roll each one into a very thin disk about 22 cm across, using only the 5 g of reserved flour. Gather the flour left on the disks to use it all.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.