Crispy Pan-Fried Make-Ahead Turkish Lahmacun with Sweet Pepper Paste
This crispy, savory Turkish flatbread is loaded with a spiced meat and vegetable topping, featuring a unique sweet pepper paste for depth of flavor. Perfect for making ahead and pan-frying to a golden brown just before serving.
Ingredients
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 tsp instant yeast
- 1 tsp salt
- 3/4 cup warm water about 110°F
- 1 lb ground lamb or beef or a mix, lean preferred
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 tbsp sweet pepper paste (biber salçası) or tomato paste if unavailable
- 2 tbsp olive oil divided
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt plus more for seasoning
- 1/2 tsp black pepper
Notes
Make-Ahead: The dough can be made and allowed to rise in the refrigerator overnight. The meat topping can be cooked and stored separately in an airtight container in the refrigerator for up to 2 days. Assemble and cook just before serving for best results. Storage: Store any fully cooked leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat to restore crispiness. Substitutions: Use ground chicken or turkey for a lighter option. For a vegetarian version, substitute the meat with finely chopped mushrooms and lentils. Serve with fresh parsley, lemon wedges, and a side of plain yogurt for dipping.