Lachmajoun
Ben Siman Tov aka BenGingi
6-8 pieces
Snack
Lachmajoun (lahmacun/lamajoun/lamachoun, etc.) is a thin, Turkish flatbread baked with meat, vegetables, and spices. It's charry and thin like a light pizza but topped with Middle-Eastern ingredients and finished with bright fresh lemon. Eaten warm and rolled up, it is so delicious and addictive you will need more than one per person.
Ingredients
blank
2 cups flour (300g)
¾ cups lukewarm water (180 ml)
1 tsp fine sea salt (5g)
blank
2 tomatoes, cut in half and squeezed to remove juice
2 bell peppers, cut into 2” pieces
1 onion, cut into 2” pieces
1 bunch parsley, cut into 2” pieces and washed with large stems removed.
3 cloves garlic
½ pound ground beef
½ Tbsp black pepper, ground
½ Tbsp fine sea salt
½ Tbsp Aleppo or chili flakes
½ Tbsp cumin, ground
2 Tbsp tomato paste
blank
1 medium red onion, thinly sliced
2 tsp Sumac
Salt to taste
Pepper to taste
½ cup parsley, roughly chopped
2 lemon, cut in wedges
Directions
Preheat a grill or oven with a baking stone to 500°F.
In a bowl, mix the flour, water, and salt. When all combined, work the dough on a working surface for an additional 5-7 min until smooth and beautiful.
Place the dough in an oiled bowl to rest, covered, for 1 hour (6 hours maximum).
While the dough is resting, make the topping spread.
In a food processor, pulse the topping ingredients. The mixture should be slightly chunky but spreadable.
Divide the dough into 6-8 pieces. On a floured surface, roll each piece of dough to 1/8”, dusting the rolling pin and dough lightly with more flour as needed.
Divide the topping into 6-8 portions and spread each dough evenly with the topping.
Place the lachmajoun on the heated baking stone.
Bake the lachmajoun 4-7 minutes, checking the bottom of the dough for a crisp and lightly charred doneness (like pizza).
Remove from the stone and finish with chopped parsley and sliced onion seasoned with sumac, salt, and pepper.
Finish with a squeeze of fresh lemon and roll up.
What a bite!
