PocketCook

From @Guga Foods

Lahmacun

35 min · Serves 4

35 mintotal
25 minhands on
7steps
4servings

Watch it

Ingredients

For the topping

  • 1 yellow bell pepper, seeded and roughly chopped
  • 1 green bell pepper, seeded and roughly chopped
  • 1 jalapeño, seeded and roughly chopped
  • 2 tomatoes, quartered
  • 1 onion, quartered
  • 1 handful fresh flat-leaf parsley
  • 1 handful fresh cilantro
  • 1 lb (450 g) ground beef (or lamb)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp Turkish red pepper paste (biber salçası) or tomato paste
  • 1 tbsp olive oil

For assembly

  • 4 thin flatbread dough bases or large lavash flatbreads
  • 1 red onion, thinly sliced
  • 1 handful fresh flat-leaf parsley, chopped
  • 1 lemon, sliced into wedges

Method

For the topping

  1. Finely mince the yellow pepper, green pepper, jalapeño, tomatoes, onion, parsley, and cilantro using a large knife or food processor until small, uniform pieces form.

  2. Combine the minced vegetable mixture with the ground beef, salt, pepper, red pepper paste, and olive oil on a large cutting board or in a mixing bowl.

  3. Finely chop and knead the meat and vegetable mixture together using a cleaver or large knife until fully combined into a paste-like topping.

For assembly

  1. Preheat the oven or a pizza oven to 500°F (260°C).

  2. Spread a thin, even layer of the meat mixture across the surface of each flatbread base, pressing it firmly into the dough all the way to the edges.

  3. Bake the flatbreads one or two at a time on a baking steel, pizza stone, or sheet pan until the crust is crisp and the meat is cooked through, 3–5 minutes.

    Then 5 min of waiting

  4. Sprinkle the freshly baked flatbreads with sliced red onion and chopped parsley, squeeze fresh lemon juice over the top, roll tightly, and serve. Serve: at once

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