lahmajun

ingredients:

For the dough:
3 cups bread flour
1 teaspoon rapid-rise yeast
1 teaspoon granulated sugar
½ teaspoon kosher salt
¾ cup warm water
2 teaspoons extra-virgin olive oil
For the topping:
1 red bell pepper, roughly chopped
½ small yellow onion, chopped
½ cup parsley leaves and soft stems
2 cloves garlic
2 tablespoons tomato paste
1 ½ tablespoons sweet paprika
1 teaspoon ground allspice
¾ teaspoon ground cumin
½ teaspoon Aleppo pepper
½ 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 475°F (245°C). 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.