Ingredients

The following ingredients have 6 Servings
  • 1/2 lb uncooked store-bought organic pizza dough
  • 1/2 sweet red pepper, cored, cut into chunks
  • 1 shallot, halved
  • 2 garlic cloves, peeled
  • 1/2 oz fresh parsley leaves with some stem
  • 7 oz ground lamb or ground beef
  • 1 tsp smoked paprika
  • 1 tsp ground allspice
  • 1/2 tsp ground cumin
  • 1/2 tsp Aleppo-style pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 4 tbsp tomato paste
  • 2 tbsp Private Reserve Greek extra virgin olive oil
  • Lemon wedges for later

Instruction

  • Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)
  • Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.)
  • Prepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.)
  • Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that's about 8 or 9 inches in diameter.
  • Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed.  Spoon 3–4 tbsp topping onto dough and spread topping evenly to edges, leaving a thin boarder.
  • Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.)
  • Repeat steps 5 and 6 with the remaining dough.
  • Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature.  See notes below for how to serve.