Lahmaçun or Lahmajun

I served Lahmaςun hot from the oven to rave reviews from the boys the other night.  A fantastic appetizer for summer parties, or anytime, Turkish spiced lamb pizza topped with tomatoes is delicious.

In Turkey and throughout the Mediterranean countries there are many versions of flat breads, pizza, Laffa, focaccia and a miniature Syrian cousin Lahmajeen.  Lahmaçun, pronounced lahmajoon are often  rolled up like a slice of pizza and considered street food.

Every time I fly to New York and land at JFK airport, we like to stop at the kosher Turkish restaurant Piyaz in Queens, on our drive to the Jersey Shore, and eat this wonderful dish.  Since it is not an occasion that happens frquently, it is time to make my own Lahmaçun.

Serves 10 to 14

Dough:

1 cup warm water

1 package dry yeast

1 teaspoon honey

2 tablespoons olive oil

1 teaspoon salt

3 cups bread flour

 

Topping:

2 tablespoon olive oil

1 large onion, diced small

1 jalepenõ pepper, seeded and minced

2 cloves garlic, minced

salt and pepper

1 pound ground lamb

1/3 cup chopped fresh parsley

1/4 cup chopped fresh mint

1 teaspoon Baharat

2 teaspoons Sumac

1 teaspoon salt

fresh cracked pepper

1/4 cup tomatoe puree

1 cup fresh tomatoes, diced small

more chopped fresh mint for garnish

2 lemons, garnish

Combine warm water with yeast and honey in a glass measuring pitcher or small bowl and then, add olive oil.  Place  flour and salt in a food processor work bowl or in a large work bowl to make by hand.  Pulse  processor once to blend in salt.  Next, add water yeast combination and process or mix and knead by hand until a ball of soft dough forms.  Remove dough from processor, place in large bowl, and drizzle with olive oil.  Cover dough with  plastic wrap and then with a tea towel.  Leave bowl in a warm place to allow dough to rise.

While  dough rises, prepare  topping.  Heat a 12 inch saute′ pan then, add olive oil.  Add onions, jalepenõ, and garlic and saute′ until translucent and starting to brown.  Combine ground lamb with  Baharat, Sumac, salt and sppper,  Add  tomato puree, mint, and parsley to lamb.  Mix together and add salt and pepper to taste.

When dough has doubled in bulk , punch down and divide into at least one dozen small  balls, to roll out into individual size Lahmaςun.  Heat oven to 425°F.  When  oven is hot, place 2 large rimmed baking sheets in oven to heat or alternatively a large pizza stone.  Next roll out  dough. Spread ground lamb topping to edges of each Lahmaςun and top with a little chopped tomato.  When all of Lahmaςun are prepared remove a hot baking pan from oven, coat with olive oil and place  lahmaςun on  hot baking pan.  Immediately return pan to oven.  Bake until lamb topping is cooked and crust is poofed and golden.

Remove  Lahmaςun from oven, garnish with  a bit of chopped mint.  Serve hot and enjoy.

 

 

 

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