I served Lahmaςun hot from the oven to rave reviews from the boys the other night. A fantastic appetizer for summer parties, or anytime, Turkish spiced lamb pizza topped with tomatoes is delicious.
In Turkey and throughout the Mediterranean countries there are many versions of flat breads, pizza, Laffa, focaccia and a miniature Syrian cousin Lahmajeen. Lahmaçun, pronounced lahmajoon are often rolled up like a slice of pizza and considered street food.
Every time I fly to New York and land at JFK airport, we like to stop at the kosher Turkish restaurant Piyaz in Queens, on our drive to the Jersey Shore, and eat this wonderful dish. Since it is not an occasion that happens frquently, it is time to make my own Lahmaçun.
Serves 10 to 14
1 cup warm water
1 package dry yeast
1 teaspoon honey
2 tablespoons olive oil
1 teaspoon salt
3 cups bread flour
2 tablespoon olive oil
1 large onion, diced small
1 jalepenõ pepper, seeded and minced
2 cloves garlic, minced
salt and pepper
1 pound ground lamb
1/3 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 teaspoon Baharat
2 teaspoons Sumac
1 teaspoon salt
fresh cracked pepper
1/4 cup tomatoe puree
1 cup fresh tomatoes, diced small
more chopped fresh mint for garnish
2 lemons, garnish
Combine warm water with yeast and honey in a glass measuring pitcher or small bowl and then, add olive oil. Place flour and salt in a food processor work bowl or in a large work bowl to make by hand. Pulse processor once to blend in salt. Next, add water yeast combination and process or mix and knead by hand until a ball of soft dough forms. Remove dough from processor, place in large bowl, and drizzle with olive oil. Cover dough with plastic wrap and then with a tea towel. Leave bowl in a warm place to allow dough to rise.
While dough rises, prepare topping. Heat a 12 inch saute′ pan then, add olive oil. Add onions, jalepenõ, and garlic and saute′ until translucent and starting to brown. Combine ground lamb with Baharat, Sumac, salt and sppper, Add tomato puree, mint, and parsley to lamb. Mix together and add salt and pepper to taste.
When dough has doubled in bulk , punch down and divide into at least one dozen small balls, to roll out into individual size Lahmaςun. Heat oven to 425°F. When oven is hot, place 2 large rimmed baking sheets in oven to heat or alternatively a large pizza stone. Next roll out dough. Spread ground lamb topping to edges of each Lahmaςun and top with a little chopped tomato. When all of Lahmaςun are prepared remove a hot baking pan from oven, coat with olive oil and place lahmaςun on hot baking pan. Immediately return pan to oven. Bake until lamb topping is cooked and crust is poofed and golden.
Remove Lahmaςun from oven, garnish with a bit of chopped mint. Serve hot and enjoy.
These little Turkish pizzas look delicious. Thanks for sharing. I want to give them a try with ground beef.
Another dish from my childhood… ☺ ♥
I need to try this! It is the kind of food my family of picky eaters would eat at every meal… (breakfast included for my son! LOL) 😉
This is one of my favorite recipes. I just spent 45 minute trying to find it online and it’s totally worth it.