Lahmacun Turkish Pizza Recipe

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Lahmacun Turkish Pizza
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Ingredients
34
Count
Nutrition
468
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
  2. Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
  3. Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
  5. Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
  6. Preheat an oven to 500 degrees F (260 degrees C).
  7. Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
  8. Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.
  9. To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 467.8 Kcal (1959 kJ)
Calories from fat 175.89 Kcal
% Daily Value*
Total Fat 19.54g 30%
Cholesterol 36.29mg 12%
Sodium 550.37mg 23%
Potassium 287.73mg 6%
Total Carbs 55.65g 19%
Sugars 4.33g 17%
Dietary Fiber 4.17g 17%
Protein 16.52g 33%
Vitamin C 38.6mg 64%
Vitamin A 0.6mg 21%
Iron 27.6mg 154%
Calcium 73.7mg 7%
Amount Per 100 g
Calories 172.86 Kcal (724 kJ)
Calories from fat 65 Kcal
% Daily Value*
Total Fat 7.22g 30%
Cholesterol 13.41mg 12%
Sodium 203.38mg 23%
Potassium 106.33mg 6%
Total Carbs 20.56g 19%
Sugars 1.6g 17%
Dietary Fiber 1.54g 17%
Protein 6.11g 33%
Vitamin C 14.3mg 64%
Vitamin A 0.2mg 21%
Iron 10.2mg 154%
Calcium 27.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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