Lahmacun

Լահմաջո · Lahmajo

Ingredients14

• all-purpose flour300 g
• warm water160 ml
• active dry yeast5 g
• olive oil1 tbsp
• salt1 tsp
• ground lamb250 g
• onion1
• tomato1
• red bell pepper1
• fresh parsley30 g
• tomato paste1 tbsp
• ground cumin1 tsp
• paprika1 tsp
• black pepper0.5 tsp

Method

1. Dissolve the yeast in the warm water and let it stand for 5 minutes.
2. Mix the flour and salt, then work in the yeast water and olive oil to form a soft dough. Knead until smooth and rest, covered, for 45 minutes.
3. Finely chop the onion, tomato, bell pepper, and parsley. Mix with the lamb, tomato paste, cumin, paprika, black pepper, and a pinch of salt.
4. Divide the dough into 4 balls and roll each into a very thin oval.
5. Spread a thin layer of the meat mixture over each oval, leaving a small bare edge.
6. Bake on a hot pizza stone or steel at 250°C for 6 to 8 minutes, until the edges are crisp and the topping is cooked.
7. Serve immediately, often with lemon and fresh herbs.