Lahmacun (Low-fructose Turkish pizza)

Step 1/7

• 100 g high-gluten flour
• 50 ml water (lukewarm)
• ½ tbsp olive oil
• salt

• oven
• sieve
• bowl (large)
• baking sheet
• pizza stone (optional)

Preheat oven to its hottest setting (230°C - 300°C/450°F - 475°F) and put a pizza stone or a baking sheet inside to preheat. In a large bowl, sift flour together with salt and gradually add lukewarm water and olive oil. Knead dough well for approx. 5 min., until soft and elastic.

Step 2/7

• paper towels

Portion into dough balls about the size of a tennis ball, cover with a wet paper towel and leave for about 10 min. to rest.

Step 3/7

• 1 tomatoes

• knife
• cutting board
• heatproof bowl

Put tomatoes in a heatproof bowl and pour hot water over to cover. Leave for approx. 30. sec., then cool rapidly in an ice bath before peeling.

Step 4/7

• 5 g parsley
• 200 g ground lamb
• 2 tbsp tomato paste
• 1 tbsp garlic oil
• ⅛ garlic powder
• ½ tsp chili flakes
• ¼ tsp ground cumin
• salt
• pepper

• bowl (large)

Finely chop flat leave parsley. Set half of it aside for garnish. In a large bowl, mix together minced lamb, diced tomatoes, half of the chopped parsley, tomato paste, garlic powder, garlic oil, crushed chili flakes, and cumin. Season with salt and pepper.

Step 5/7

• flour (for dusting)

• parchment paper
• rolling pin

On a well-floured surface, roll your dough balls into large rounds, about 1/2 cm-/1/4 inch-thick. Transfer to parchment paper.

Step 6/7

Spread the lamb mixture thinly on top of the dough and press down gently with your fingertips. Transfer pizza with parchment paper into the oven, carefully pulling it onto the hot baking sheet. Bake for approx. 5 – 8 min. or until slightly bubbly and brown at the edges. Repeat to use up the rest of the dough and topping.

Step 7/7

• ½ lemon juice
• ¼ tsp sumac

Sprinkle with parsley. If desired, add lemon juice and sumac to taste. Roll up and enjoy!

Enjoy your meal!