Ingredients
For the dough:
- 2 cups all-purpose flour
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup warm water
For the filling:
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup parsley, chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Steps
Step 1: Prepare the dough
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water while kneading the dough until it becomes smooth and elastic. Cover the bowl with a clean kitchen towel and let the dough rise for about 1 hour, or until it doubles in size.
Step 2: Make the filling
In a separate bowl, mix together the ground lamb, chopped onion, minced garlic, parsley, tomato paste, ground cumin, paprika, salt, and pepper. Ensure all the ingredients are well combined.
Tip: For added flavor, you can also add a squeeze of lemon juice or a dash of chili flakes to the filling mixture.
Step 3: Roll out the dough
Once the dough has risen, punch it down and divide it into small portions. Roll out each portion into a thin rectangular shape on a floured surface.
Step 4: Spread the filling
Take a portion of the prepared filling and spread it evenly onto the rolled-out dough. Leave a small border around the edges to make it easier to roll.
Step 5: Roll and bake
Starting from one end, carefully roll the dough with the filling into a tight log. Place the rolled dough on a baking sheet lined with parchment paper and repeat the process with the remaining dough and filling.
Brush the tops of the rolled lahmacun with olive oil and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the dough is golden brown and the filling is cooked through.
Variations
There are several variations you can try with this Lahmacun Roll recipe:
- Replace the ground lamb with ground beef or chicken for a different flavor.
- Add diced bell peppers and tomatoes to the filling for extra freshness.
- Sprinkle grated cheese on top of the lahmacun rolls before baking for a cheesy twist.
Tips
- For a crispier crust, preheat a baking stone or a pizza stone and bake the lahmacun rolls on it.
- Make the dough in advance and refrigerate it overnight for more flavor development.
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