Ingredients
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Multipurpose Doughclick for recipe
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Topping
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500 grams Minced Meat
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4 tablespoon Extra Virgin Olive Oil
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1 cup Tomatodiced small
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1 cup, minced cut Parsley
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4, sliced Garlic Clove
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1 teaspoon Ground Cumin
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pinch Coarse Salt
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Garnish
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Parsley
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Extra Virgin Olive Oil
Directions
Definitely one of my personal favorite appetizers. I was lucky enough to eat lahmajun a few times in Turkey.
This version is a bit different: it’s more like a lahmajun-style pizza, but it’s damn good.
The main difference is that we won’t mince the meat to paste, but use regular minced meat.
For this Lahmajun recipe, please first follow the multipurpose dough recipe
Steps
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1
Done
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FLATTEN THE DOUGHPrepare the multipurpose dough (link to recipe above). Cut the dough to 10 even balls. Place each ball on a dry, lightly dusted surface, and roll into a flat disc using a rolling pin. * If you want to make larger/smaller or bigger lahmajun cut into more/less balls. Preheat the oven to whatever is the highest temperature. In my case it's 275°C/530°F. |
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2
Done
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Make the ToppingIn a mixing bowl, combine all topping ingredients and mix for a couple of minutes. Spread the tomato sauce on each dough disc. Spread the topping mix on each disc, slightly pressing it into the dough. Don't press too much. * If you can find and add red pepper sauce (not necessarily spicy), it would upgrade the dish (mix with tomato sauce). * Instead of tomato sauce you may use tomato paste diluted with a bit of water. |
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3
Done
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BakePlace about 2-3 lahmajun on a baking sheet covered with parchment paper. |
