Lahmacun

Sift 500 g of wheat flour. Add 300 ml of warm water, 5 g of dry yeast and 1 tsp of salt, knead into a soft dough and continue kneading for 8–10 minutes until it becomes elastic. Cover and let rest for 30 minutes.

For the filling, finely chop 500 g of lamb by hand or pulse briefly in a food processor, without turning the meat into a smooth paste.

Add 300 g of tomatoes, 150 g of green sweet pepper, 30 g of garlic, 100 g of parsley, 30 g of pepper paste, 1 tsp of black pepper, 1 tsp of red pepper flakes and 1 tsp of salt to the meat. Chop everything finely or mix until you get a moist, even mixture that spreads easily in a thin layer.

Divide the dough into 8 balls of about 100 g each, cover them and let rest for another 10 minutes.

Preheat the oven with a baking stone or steel sheet to its maximum temperature, at least 250 °C; for a stone oven, aim for 300–350 °C.

Roll out each ball on a lightly floured surface into a thin round no thicker than 3 mm. Spread 90–100 g of filling over it, almost to the edge, avoiding any thick clumps.

Transfer the flatbread onto the preheated stone or sheet and bake for 3–4 minutes at 300–350 °C or 6–8 minutes at 250 °C, until the edges turn golden and the meat is fully cooked. Repeat with the remaining dough and filling.

Serve the lahmacun hot: fold it in half or roll it up so the thin base stays crisp while the filling remains juicy.