Name: Turkish Meat “Pizza” (Lahmacun with Meat)
Prep time: 1 h
Total time: 1 h
Yield: Makes 6 to 12 servings
Cuisine: Turkish
Ingredients: 1 tablespoon fresh lemon juice; 1 teaspoon Aleppo pepper (available at Middle Eastern markets), hot paprika, or pure chile powder, like ancho or New Mexico, or to taste; ¼ cup chopped fresh parsley leaves; 1 cup cored and chopped tomato, preferably fresh; ¼ cup chopped fresh mint leaves; 1 recipe Pizza Dough; 2 tablespoons extra virgin olive oil, plus more as needed; Flour for rolling out the dough; 1 pound ground lamb; 1 tablespoon minced garlic; Salt and black pepper to taste; ¼ cup pine nuts, optional; 2 tablespoons melted butter, optional; 1 large onion, roughly chopped

Preparation info

Makes
6 to 12
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Traditionally, these were made as small pies and rolled up after baking (the dough is not cooked crisp but left soft like a pita); you might make twelve or even more from this recipe. Now, to make them look more familiar to visitors from other parts of the world, lahmacun are often made as large pizzas, which you can do if you prefer.

Ingredients

1 recipe Pizza Dough
2 tablespoons extra virgin olive oil, plus more as needed
1

Method

Divide the dough into as many balls as you would like; small ones are traditional, and this recipe will conveniently make 12. Cover the balls with plastic wrap and allow to rest. Preheat the oven to 450°F; put a baking stone in it if you have one, on a rack set