Spice up your Lahmacun!
⅛ tsp. sugar
⅔ cup warm water (105°F to 115°F)
1 pkt. (¼ oz.) dry yeast
3 Tbsp. plain low-fat yogurt
3 Tbsp. olive oil
¼ tsp. salt
3 cups flour
½ cup chopped fresh parsley
2 green peppers, chopped
2 red peppers, chopped
1 Tbsp. oil
1 can (14.5 oz.) chopped tomatoes, undrained
¾ lb. ground beef
1 tsp. Turkish Allrounder
For the Dough
For the Topping
Stir the sugar into the warm water in a large bowl. Sprinkle the yeast over the water; stir until the yeast is dissolved. Let stand for 5 minutes.
Add the yogurt, oil and salt; mix well. Gradually add the flour; stir until the mixture forms a soft dough.
Place the dough on a lightly floured surface; knead until the dough is smooth and elastic, adding more flour if needed until dough no longer sticks to your hands.
Cover the dough with plastic wrap. Let rise in a warm place for 1 hour or until the dough has doubled in volume.
Process the onions and the parsley in a food processor until finely chopped; spoon into a large bowl. Stir in the chopped peppers.
Add the tomatoes, oil and the Turkish Allrounder; mix well. Add the ground beef; mix lightly.
Roll the dough into 8 balls; place on a lightly floured rimmed baking sheet. Cover; let stand for 10 minutes. Meanwhile, heat the oven to 450°F.
Roll out each dough ball into a 9-inch round. Top evenly with the meat mixture, adding 2 to 3 Tbsp. of the meat mixture to each round.
Bake 7 to 8 minutes or until the edges of the dough rounds are lightly browned and the meat topping is done.
Tip: Serve the lahmacun topped with your favorite toppings, such as salad, chopped fresh tomatoes, chickpeas or yogurt dip.
Lahmacun, also called Turkish pizza, consists of a thin yeast dough spread with a fine ground beef mixture. Our Turkish Allrounder provides the authentic taste in the recipe. The great thing about the recipe is that everyone can top their lahmacun to suit their own tastes.
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- Serving Size
- 1 serving
- per serving
- 47 grams
- 23 grams
- 14 grams