Lahmaçun (lam a chun) can be served with a dollop of yoghurt on top, a sprinkling of chilies and a squeeze of fresh lemon, or just as is. Enjoy with Ayran, a yoghurt drink or a nice cool beer.
Lahmaçun
2 long red chilies (I used dried chipotle)
1 lb ground lamb
1 small red onion, finely chopped
1-2 cups ripe tomato, finely chopped
1/4 cup flat leaf parsley leaves, chopped (I used cilantro)
1/2 tsp smoky paprika
good pinch ground cinnamon
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 quantity Turkish Pizza Dough (follows)
olive oil
Roast the chilies until charred and cover until cool enough to handle and peel away the blackened skin. Chop ground lamb, chilies, onion, tomato and parley and paprika with olive oil on a large cutting board all together until a smooth paste. Season with salt and pepper.
Preheat oven to 425ºF. Punch down the dough and roll out onto a lightly floured surface. Divide the dough into 10 portions and roll each into round, 6 inch portions. Spread the filling on top of each portion and bake for 6-8 minutes. Serve hot.
HINT: I cooked the topping first in order of olive oil, onions, lamb, tomatoes, chilies and parsley and seasoning. Then I topped the portions of rolled out dough.
Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
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