What the world actually cooks

Name a dish.

Name: Lahmacun
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Armenia
Ingredients: 300 g all-purpose flour; 160 ml warm water; 5 g active dry yeast; 1 tbsp olive oil; 1 tsp salt; 250 g ground lamb; 1 onion; 1 tomato; 1 red bell pepper; 30 g fresh parsley; 1 tbsp tomato paste; 1 tsp ground cumin; 1 tsp paprika; 0.5 tsp black pepper

Its ingredients rise out of the pile.

Try

Armenia1 h 30 minServes 4déjà cuisiné

Lahmacun

Լահմաջո · Lahmajo

Ingrédients14

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

céréaleautreépice et sauceviandelégume

Préparation

Dissolve the yeast in the warm water and let it stand for 5 minutes.
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.
Finely chop the onion, tomato, bell pepper, and parsley. Mix with the lamb, tomato paste, cumin, paprika, black pepper, and a pinch of salt.
Divide the dough into 4 balls and roll each into a very thin oval.
Spread a thin layer of the meat mixture over each oval, leaving a small bare edge.
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.
Serve immediately, often with lemon and fresh herbs.