Lahmacun (Turkish Flatbread), Two Ways

Lahmacun is the flatbread you'll find in every corner of Turkey: a paper-thin base spread edge to edge with spiced ground meat, baked fast and hot, then piled with sumac onions and parsley and rolled up with a squeeze of lemon. It's casual, it's quick, and it's one of the best ways to taste what Aleppo pepper, Urfa biber and sumac do together.

We give you two routes. The quick one uses large flour tortillas and has dinner on the table in about 30 minutes. The classic one uses a simple homemade dough (just flour, water and salt) for that chewy, blistered edge. The topping is the same either way.

Ingredients

For the topping

• ✓8 oz (225 g) ground beef or lamb (80/20)
• ✓1 medium tomato, finely chopped
• ✓1 small red bell pepper, finely chopped
• ✓1 mild green pepper (cubanelle or Anaheim), finely chopped
• ✓½ onion, grated
• ✓½ bunch parsley, finely chopped
• ✓1 tsp Cybele's Harvest Aleppo Pepper
• ✓1 tsp Cybele's Harvest Urfa Biber
• ✓2 tsp Cybele's Harvest Sumac
• ✓1½ tsp salt
• ✓½ tsp black pepper
• ✓3 tbsp olive oil

For the base (choose one)

• ✓Option 1 (quick): 6 large flour tortillas, 10 inch
• ✓Option 2 (classic): 3⅓ cups (400 g) all-purpose flour, 1 cup + 3 tbsp (280 g) warm water, 1 tsp salt

To serve

• ✓½ red onion, thinly sliced
• ✓1 tsp Cybele's Harvest Sumac and a pinch of salt (for the onions)
• ✓A handful of parsley leaves
• ✓1 tomato, sliced
• ✓Lemon wedges

Instructions

1. 1
   Make the ToppingPut the tomato, both peppers and parsley in a food processor and pulse until very finely chopped but not puréed, or chop by hand. Transfer to a bowl with the grated onion, ground meat, Aleppo Pepper, Urfa Biber, sumac, salt, black pepper and olive oil. Knead with your hands for a minute until it turns into a soft, spreadable paste. Chill while you prepare the base.
2. 2
   Heat the OvenPlace a sheet pan (or pizza stone) in the oven and preheat to 450°F (230°C). A hot surface is what gives lahmacun its crisp bottom.

Option 1: Quick, with tortillas

1. 3
   Spread the ToppingSpread a thin, even layer of topping over each tortilla, right to the edges. Thin is the goal: you should almost see the tortilla through it.
2. 4
   BakeSlide 2 tortillas at a time onto the hot sheet pan and bake 6–8 minutes, until the meat is cooked and the edges are crisp and golden.

Option 2: Classic, with homemade dough

1. 5
   Make the DoughMix the flour and salt, make a well and add the water gradually, stirring until it comes together. Knead about 10 minutes until smooth. Cover and rest 30 minutes.
2. 6
   Roll It ThinDivide into 5 balls. On a floured surface, roll each into a very thin round, about 11–12 inches across.
3. 7
   Top and BakeSpread the topping thinly to the edges. Dust a cutting board with flour, slide the flatbread onto the hot pan and bake 7–9 minutes, until the edges are browned and blistered.

To serve

1. 8
   Make the Sumac OnionsToss the sliced red onion with sumac and a pinch of salt and rub it together for 30 seconds.
2. 9
   Pile, Squeeze, RollTop each hot lahmacun with sumac onions, parsley and tomato, squeeze over lemon, then roll it up and eat with your hands.

Tips

• • Grating the onion (instead of chopping) melts it into the topping so it spreads smoothly.
• • Spread it thin. A thick layer steams instead of crisping.
• • The topping keeps in the fridge for 2 days, so you can make it ahead.
• • The classic dough adds about 45 minutes (kneading and resting), so plan for roughly 1 hour 15 minutes in total.

Serving Suggestions

• • Sumac Onion Salad on the side
• • Ayran (salted yogurt drink) or a crisp lager
• • A simple shepherd's salad of tomato, cucumber and parsley
• • Extra Aleppo Pepper at the table for anyone who likes more heat