For the dough: 3 cups bread flour 1 teaspoon rapid-rise yeast 1 teaspoon granulated sugar ยฝ teaspoon kosher salt ยพ cup warm water 2 teaspoons extra-virgin olive oil For the topping: 1 red bell pepper, roughly chopped ยฝ small yellow onion, chopped ยฝ cup parsley leaves and soft stems 2 cloves garlic 2 tablespoons tomato paste 1 ยฝ tablespoons sweet paprika 1 teaspoon ground allspice ยพ teaspoon ground cumin ยฝ teaspoon Aleppo pepper ยฝ teaspoon dried mint 8 ounces ground lamb (or beef) Salt and freshly ground black pepper to taste
how to cook step by step
Prepare the Dough: In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
Prepare the Topping: In a food processor, combine the bell pepper, onion, parsley, garlic, tomato paste, paprika, allspice, cumin, Aleppo pepper, and dried mint. Process until finely chopped. Add the ground lamb and pulse until well combined. Season with salt and pepper.
Assemble the Lahmajun: Preheat your oven to 475ยฐF (245ยฐC). Divide the dough into 8 equal pieces and roll each piece into a thin circle. Spread a thin layer of the meat mixture over each dough circle.
Bake: Place the lahmajun on a baking sheet and bake for about 8-10 minutes, or until the edges are crispy and the topping is cooked through.
