Lahmacun

Method

1. In a mixing bowl, combine flour, salt, sugar, and dry yeast. Gradually add warm water and mix until a dough forms. Knead briefly until smooth.
2. Cover the dough and let it rest for 20 minutes.
3. While the dough rests, prepare the filling: In a food processor, blend red bell pepper, chili pepper (optional), green peppers (friggitelli), and onion until finely chopped.
4. Add cumin, paprika, tomato paste, tomatoes, minced meat, salt, and pepper. Process until a smooth paste forms.
5. Transfer the filling to a colander and let it drain for about 30 minutes to remove excess liquid.
6. After draining, stir in olive oil and chopped parsley until the mixture is soft and spreadable.
7. Divide the rested dough into 8 equal pieces and shape each into a ball. Let the balls rest, covered, for 30 minutes.
8. Preheat the oven to 250°C (static heat).
9. Lightly flour a work surface. Roll one dough ball into a very thin circle or oval, about 2–3 mm thick.
10. Place the rolled dough on an oiled baking sheet. Spread a thin layer of the filling evenly over the dough, leaving a small border.
11. Drizzle a little olive oil on top.
12. Bake on the lower rack of the oven for 5 minutes, then transfer to the upper rack and bake for another 3–4 minutes, until the edges are crispy and the bottom is golden.
13. Repeat with the remaining dough balls and filling.
14. Serve hot, optionally with a squeeze of fresh lemon, and topped with fresh salad, tomato slices, onion, and fresh chili.