Lahmacun (Flatbread with Lamb and Tomatoes)
Bake these Turkish spiced lamb and tomato flatbreads on a heated pizza stone in the oven so that the crust and topping cook evenly.
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Credit: Todd Coleman
1 tsp. sugar
1 1⁄4-oz. package active dry yeast
2 cups flour, plus more
1 1⁄2 tsp. kosher salt, plus more
1⁄4 cup extra-virgin olive oil
3 tbsp. tomato paste
1 tbsp. minced flat-leaf parsley
1⁄2 tsp. cayenne pepper
1⁄4 tsp. ground cumin
1⁄4 tsp. sweet paprika
1⁄8 tsp. ground cinnamon
3 oz. ground lamb
2 cloves garlic, minced
1 plum tomato, grated
1 small onion, grated
1⁄2 serrano chile, stemmed, seeded,
and minced
1. Combine sugar, yeast, and 3⁄4 cup water heated to 115˚ in a small bowl; let sit until foamy, about 10 minutes. Combine flour and salt in a bowl and make a well in the center. Add yeast mixture and stir to form a dough. Transfer dough to a lightly floured surface; knead until smooth, about 6 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let dough rest until doubled in size, about 1 hour. Punch down dough, divide into 4 portions, and roll each portion into a ball. Transfer dough balls to a floured baking sheet. Cover with a damp tea towel and let rest for 45 minutes.
2. Meanwhile, make the topping: In a large bowl, combine oil, tomato paste, parsley, cayenne, cumin, paprika, and cinnamon and stir vigorously with a fork. Stir in lamb, garlic, tomatoes, onions, and chiles and season with salt; set topping aside.
3. Put a pizza stone in bottom third of oven and heat oven to 475°. Working with one dough ball at a time, use a rolling pin to roll dough into a 10" disk. Brush off excess flour and transfer dough to a piece of parchment paper. Spoon 3–4 tbsp. topping onto dough and using your fingers, spread topping evenly to edges. Season with salt. Holding parchment paper by its edges, transfer to baking stone. Bake until dough is golden brown and topping is cooked, 6–8 minutes. Repeat with remaining dough and topping; serve warm or at room temperature.
SERVES 4 – 6
 Recipe - Saveur.com){kind=link}
Read about it here: Saveur Saturday on IslandVittles.com -- http://islandvittles.com/2010/11/27/saveur-saturday-turkish-lahmacun/
Ilke
http://www.ilkeskitchen.com
Very good work and so authentic. Me approves as a Turkish eater :D
Serving tip: You can serve it with lemon slices, fresh herbs (especially mint and iceberg leaves) and non-peeled sliced tomatoes. Also put one eggplant on in a non-sticky cooking pan without peeling and let it get grilled also chop some onions in another cooking pan and cook them with olive oil till they get softened.
Drizzle pomegranate glaze and cumin on onions, serve eggplants after taking the peels off. Make your favourite combo and season with lemon & sumac on top, wrap it in Lahmacun and enjoy! ;)
PS: Focaccia bread is totally irrelevant with Lahmacun. It's more similar to pide/pita.
http://www.thecutlerychronicles.com/2013/04/lahmacun-turkish-street-food.html