Turkish Lahmacun

Instructions

1. Prepare the dough
   In a large bowl, combine flour and salt. In a separate small bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy. Add the yeast mixture and olive oil to the flour, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour.
2. Make the meat topping
   While the dough rises, prepare the topping. In a large bowl, combine ground lamb or beef, finely chopped onion, minced garlic, diced bell pepper, tomato paste, red pepper paste, cumin, paprika, Aleppo pepper, and chopped parsley. Mix thoroughly with your hands until well combined. Season with salt to taste.
3. Shape the flatbreads
   Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside. Divide the dough into 6-8 equal pieces. On a floured surface, roll each piece into a thin oval or round shape, about 1/8 inch thick. Transfer to pieces of parchment paper.
4. Apply the topping
   Spread a thin layer of the meat mixture over each flatbread, going all the way to the edges. The layer should be very thin, almost translucent in places. Press the topping gently into the dough with your fingers.
5. Bake the lahmacun
   Slide the lahmacun with parchment paper onto the preheated stone or baking sheet. Bake for 6-8 minutes until the edges are golden brown and the meat is cooked. Work in batches if necessary.
6. Serve
   Remove from the oven and let cool slightly. Traditionally, lahmacun is topped with fresh parsley, a squeeze of lemon juice, and rolled up to eat. You can also serve with a side of yogurt sauce or fresh vegetables.