Lahmacun – Turkish Pizza

Lahmacun - Turkish Pizza

Lahmacun – Turkish Pizza

Lahmacun, more commonly known as Turkish Pizza, is a nice change-up from the traditional Italian versions most of us know and love.  It features different spices than you usually expect in a “regular” pizza, it looks much different and even though I’m a real cheese lover, you don’t miss the cheese on these. Our girls called these little pizza boats and when served with a nice green salad you’ve delivered a very satisfying meal for the whole family.  I adapted this recipe from our The Essential Mediterranean Cookbook.

Lahmacun – Turkish Pizza
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4

Ingredients
For the dough
  • 1 teaspoon dry yeast
  • ½ teaspoon sugar
  • 2 cups flour
  • 1 teaspoon sugar
  • 4 tablespoons Kirkland extra virgin olive oil
For the pizza topping
  • ½ large onion, chopped
  • 1 pound ground beef
  • 2 cloves garlic, chopped
  • 1½ teaspoon cinnamon
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • 3 tablespoons Kirkland organic tomato paste
  • ⅓ cup Kirkland pine nuts, very lightly roasted
  • fresh chopped cilantro
  • Plain Greek yoghurt or sour cream

Instructions
For the dough
  1. In a small bowl combine ¼ cup of warm water with the yeast and sugar. Stir and allow to rest in a warm place for 20 minutes.
  2. In a medium sized bowl, sift together the flour and salt. When the yeast mixture is ready, add it in along with 1 tablespoon of olive oil and another 100 ml (0.4 cups) of water.
  3. Mix to form a soft dough and then place the dough on a floured surface and knead for 10 minutes or until smooth.
  4. Place the dough ball in an oiled bowl, cover with a kitchen cloth and leave in a warm area of the kitchen for 1 hour or until doubled in size.
  5. After the dough has rested for about 30 minutes begin preparing the pizza topping.
For the pizza topping
  1. In a large fry pan over medium heat, warm 2 tablespoons olive oil and then add the onions and fry for 5 minutes or until soft and translucent, but not beginning to brown.
  2. Add the ground beef and cook until it is browned. If you used a fatty grade of ground beef, skim off excess liquid.
  3. Add the garlic and spices and cook for 1 minute.
  4. Add the tomato paste and tomato and cook for 15 minutes or until quite dry.
  5. Add half of the pine nuts and 2 tablespoons of chopped cilantro.
  6. Remove from heat and season to taste with fresh ground Kirkland pink Himalayan salt.
  7. Pre-heat oven to 415F.
  8. Grease two large baking trays.
Preparing the pizza
  1. Knock down the dough and cut it into 8 equal sized pieces.
  2. For each piece, form it into a circle with your hands and then roll it out on a flour dusted surface with a rolling pin. Aim for oval sized pieces measuring approximately 7 inches by 5 inches.
  3. Place the dough piece on the tray and then place ⅛ of the pizza filling into the middle of the dough, leaving approximately a ½ inch edge.
  4. Sprinkle pine nuts on the filling.
  5. Brush the edges of the dough with olive oil and roll the uncovered dough over to cover the edges of the filling; Pinch together the ends to form little boats.
  6. Brush the outer edges of the dough with more olive oil and then bake for 15 minutes or until golden brown.
  7. Sprinkle with fresh chopped cilantro and serve with either the Greek yoghurt or sour cream.

My husband brushing the edges of the pizza dough with olive oil

My husband brushing the edges of the pizza dough with olive oil

Lahmacun - Turkish Pizza

Lahmacun – Turkish Pizza