A twist on the traditional Turkish pizza, this Soganli Lahmacun, is packed with flavorful finely minced onions, meat and more!
I love Lahmacun. But I mean who wouldn’t? It has a very thin, perfectly crispy around the edges and it’s packed with delicious fresh flavor. While the traditional Lahmacun is amazing, I must say that this Soganli Lahmacun is also delicious in it’s own unique way. All of the ingredients are minced together so finely that when you taste the pizza, you actually taste all of the ingredients all together. And, my oh my, how yummy they taste together.
Here’s the recipe:
- 500 grams ground beef
- 1 kilo of red onions
- 3 garlic cloves
- 2 medium red peppers (sweet or bell peppers)
- 150 grams walnuts (shelled)
- 1 TBSP ground cumin
- 2 TBSP red pepper flakes
- 2 TBSP pomegranate molasses
- 2/3 c tomato paste
Peel the onions, rinse and drain.
Peel the garlic cloves.
Wash, cut in half and remove the seeds of the peppers.
NOTE: If you live in Turkey or a country that has wonderful FIRINS (bakers who will prepare the lahmacun for you as long as you bring them all the ingredients), then you will place all the ingredients in a pan, bring it to the Firin and voila! You’ll have dozens of lahmacun, hot and fresh!
If you don’t have a local FIRIN, here’s what you’ll need to do:
Chop all of the ingredients into large chunks. Place it in a food processor and blend it all together until everything is finely chopped (almost like a thick paste, but not quite that far).
Using the bread dough recipe below, prepare your lahmacun.
- 4 cups flour
- 2 packets dry yeast
- 2 tBSP olive oil
- 1 TBSP salt
- 1 cup of hot (not boiling) water
- 1 TBSP sugar
Combine the sugar, yeast, and water together in a large bowl and stir until well combined. Allow the yeast to activate by allowing it to set for 10 to 15 minutes.
Then add 2 TBSP olive oil and 1 TBSP salt and whisk together. Slowly add in the flour, stirring with a wooden spoon until well combined.
NOTE: You may not need all of the flour so add it cup by cup to ensure that the dough is not too dry.
Roll the dough out onto a floured surface and knead for 5-10 minutes. Shape into a ball.
Coat a bowl with 1 TBSP of olive oil and place the ball of dough in the bowl. Cover with plastic wrap or a damp kitchen towel and set it in a warm place. Allow the dough to rise for 1 hour. Then punch it down and allow it to rise for another 30 minutes,
Pour the dough onto a floured surface and divide it into golf ball size pieces. With a rolling pin, roll out each piece until VERY thin. NOTE: Lahmacun is a very thin crust Turkish pizza. It needs to be very thin but still able to hold onto the topping.
Next, take 2-3 TBSP of the quince mixture and spread it onto the the dough. It should form a nice and thin layer where you barely see the dough.
Transfer the lahmacun to a really hot baking sheet or pizza stone and bake on 250C (or as hot as your oven can get) for 3-5 minutes. NOTE: Watch it closely because it will bake fast and it would be a shame for your hard work to go up in flames. I mean literally, it can burn.
Then remove from the oven, serve and enjoy!
This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website.