Ingredients
Scale
- 1 pound pizza dough
- 1 pound ground lamb (or beef)
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried mint
- ½ teaspoon sumac
- 1 small red bell pepper (chopped)
- ½ small red onion (chopped)
- 2 garlic cloves (chopped)
- 1 small tomato (seeds removed and chopped)
- Small handful of fresh parsley
- ½ teaspoon kosher salt
- 2 Persian cucumbers (peeled and diced)
- 1 large tomato (seeded and diced)
- Fresh mint leaves (chopped)
- Juice of 1 lemon
- Salt and pepper (to taste)
- ½ cup tahini
- Small handful of parsley or cilantro
- 1 garlic clove
- Juice of 1 lemon
- ½ teaspoon kosher salt
- Water (to thin the sauce)
- ½ small red onion (thinly sliced)
- 1 teaspoon ground sumac
- Juice of ½ lemon
- Drizzle of olive oil
- Chopped parsley (optional)
- Additional sumac
- Aleppo pepper flakes
- Lemon wedges
Instructions
- Preheat your oven to 450°F (232°C) and prepare a baking sheet or pizza stone.
- In a mixing bowl, combine ground lamb with spices, chopped vegetables, and salt. Mix thoroughly.
- Roll out the pizza dough into thin circles about 10 inches in diameter.
- Spread an even layer of the lamb mixture over each dough circle.
- Bake in the preheated oven for 10-15 minutes until crispy.
- Prepare the tahini sauce by mixing tahini with parsley, garlic, lemon juice, salt, and water until desired consistency is reached.
- Serve hot topped with fresh cucumbers, tomatoes, herbs, and drizzle with tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 lahmacun (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg