Lahmacun Turkish Pizza

Name: Lahmacun Turkish Pizza
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 3 teaspoons active dry yeast; 10 servings cayenne pepper to taste; 1 liters all-purpose flour; 3 Tbsps chopped fresh basil; 2 Tbsps chopped fresh mint; 1 teaspoons chopped fresh parsley; 0 teaspoons crushed garlic; 118 milliliters green bell pepper, diced; 237 milliliters shredded green cabbage; 1 teaspoons ground coriander seed; 1 teaspoons ground cumin; 10 servings salt and ground black pepper to taste; 1 lemon, juiced; 454 grams lean ground lamb; 4 teaspoons olive oil; 1 teaspoons paprika; 237 milliliters plain yogurt; 118 milliliters red bell pepper, diced; 237 milliliters shredded red cabbage; 4 roma (plum) tomatoes, halved; 2 teaspoons salt; 6 Tbsps double concentrated tomato paste; 59 milliliters vegetable oil; 118 milliliters water; 237 milliliters warm water (110 degrees F/45 degrees C); 1 teaspoons white sugar; 1 yellow onion, chopped

You can never have too many Mediterranean recipes, so give Lahmacun Turkish Pizzan a try. One serving contains 466 calories, 18g of protein, and 19g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 10. It works well as a main course. If you have bell pepper, ground coriander seed, garlic, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes.

Instructions

Heat a large skillet over medium-high heat.

Equipment you will use

Frying Pan

Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped.

Ingredients you will need

Bell Pepper

Lemon Juice

Vegetable

Coriander

Olive Oil

Paprika

Parsley

Garlic

Basil

Cumin

Onion

Mint

Equipment you will use

Food Processor

Add the halved tomatoes and process until the mixture is a thick puree.

Ingredients you will need

Tomato

Place the lamb in the preheated skillet and reduce the heat to medium.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste.

Ingredients you will need

Cayenne Pepper

Tomato Paste

Lamb

Salt

Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Dissolve the yeast and sugar in 1 cup warm water.

Ingredients you will need

Sugar

Water

Yeast

Combine the flour and salt in a mixing bowl and stir well.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Ingredients you will need

Vegetable Oil

Dough

All Purpose Flour

Water

Yeast

Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour.

Ingredients you will need

Dough

Equipment you will use

Bowl

Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.

Ingredients you will need

Salt And Pepper

Parsley

Garlic

Yogurt

Sauce

Lamb

Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe.

Ingredients you will need

Dough

Punch

Roll

Equipment you will use

Rolling Pin

Place the rounds on parchment paper.

Equipment you will use

Baking Paper

Preheat an oven to 500 degrees F (260 degrees C).

Equipment you will use

Oven

Stir the lamb sauce and then spoon it onto a dough round.

Ingredients you will need

Dough

Sauce

Lamb

Spread it thinly to the edges and press down lightly so it sticks to the dough.

Ingredients you will need

Spread

Dough

Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.

Equipment you will use

Wire Rack