Lahmacun (Turkish Spiced Meat Flatbread)

Steps

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1. 1
   Combine flour, salt, sugar, yeast, and water in a stand mixer and knead until a smooth, elastic dough forms.
   ▶ ≈0:09
2. 2
   Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise at room temperature for about 1 hour until doubled in size.
   ▶ ≈0:18
3. 3
   For the filling: chop tomatoes, peppers, onion, garlic, and parsley and place in a food processor along with tomato paste, sweet paprika, Pul Biber, cumin, salt, and pepper. Pulse until coarsely chopped—do not over-blend into a paste.
   ▶ ≈0:26
4. 4
   Drain the vegetable mixture through a fine sieve to remove excess liquid, then fold it into the ground beef and mix thoroughly. Adjust seasoning to taste, cover, and refrigerate briefly.
   ▶ ≈0:51
5. 5
   Once the dough has doubled, divide it into 10 portions of about 80g each, gently shape into rounds, cover, and rest for 15 minutes.
   ▶ ≈0:59
6. 6
   Roll out each dough portion as thin as possible and spread the filling evenly over the top.
   ▶ ≈1:13
7. 7
   Transfer to a preheated pizza stone or steel and bake at 250°C (fan or conventional) for 3–5 minutes until the base is crispy.
   ▶ ≈1:23
8. 8
   Finely mince red onion and combine with Sumak and salt. Serve the flatbread topped with the onion mixture, fresh parsley, and a squeeze of lemon juice.
   ▶ ≈1:36