Ingredients
Scale
- 1 pound pizza dough
- 1 pound ground lamb (or a mix of ground lamb and beef)
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried mint
- ½ teaspoon sumac
- 1 small red bell pepper (chopped)
- ½ small red onion (chopped)
- 2 garlic cloves (chopped)
- 1 small tomato (seeds removed and chopped)
- Small handful of fresh parsley
- ½ teaspoon kosher salt
- 2 Persian cucumbers (peeled and diced)
- 1 large tomato (seeded and diced)
- Fresh mint leaves (chopped)
- Juice of 1 lemon
- Salt and pepper (to taste)
- ½ cup tahini
- Small handful of parsley or cilantro
- 1 garlic clove
- Juice of 1 lemon
- ½ teaspoon kosher salt
- Water (to thin the sauce)
- ½ small red onion (thinly sliced)
- 1 teaspoon ground sumac
- Juice of ½ lemon
- Drizzle of olive oil
- Chopped parsley (optional)
- Additional sumac
- Aleppo pepper flakes
- Lemon wedges
Instructions
- Preheat the oven to 450°F (230°C). If using a pizza stone, place it in the oven.
- Roll out the pizza dough into thin rounds and place on a baking sheet.
- In a bowl, combine ground lamb with spices and chopped vegetables; mix well.
- Spread the lamb mixture evenly over each dough round.
- Bake for 10–15 minutes until edges are crispy.
- Prepare tahini sauce by mixing tahini with lemon juice and water until smooth.
- Serve hot topped with fresh cucumbers, tomatoes, mint leaves, tahini sauce, sliced onion, and lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 Lahmacun (approximately 140g)
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg