Easy Turkish Flatbread Pizza Lahmacun Lahmajoun With Ground Meat Tomatoes Onions On Stovetop Recipe

Easy Turkish Flatbread Pizza Lahmacun Lahmajoun With Ground Meat Tomatoes Onions On Stovetop Recipe

 

INGREDIENTS

Dough Prep: (please see my dough recipe)
1 teaspoon sugar
1 tablespoon dry yeast
2 cups flour
1 teaspoon salt
 2 tablespoon olive oil
1/4 warm cup water
Meat Prep:
3 tablespoon tomato paste
1/4 cup minced parsley
1 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 teaspoon  black pepper
Salt to taste
2 cups ground meat
3 cloves garlic minced
1 cup tomato minced
1 cup onion minced
1 cup yellow bell pepper chopped
1 green chili chopped
2 tablespoon oil

DIRECTIONS:

Combine flour, sugar, salt, oil, yeast, and warm water in a small bowl. Mix well to and stir to form a dough. Transfer dough to a lightly floured surface; knead until smooth. Transfer dough into a bowl and cover with plastic wrap. Let dough rest until doubled in size, about 1 hour. Punch down dough, divide into 4 portions, and roll each portion into a ball.
Meanwhile to make the topping. In a large bowl combine ground meat, onions, tomatoes, bell pepper, green pepper, tomato paste, parsley, salt, black pepper, cumin, paprika, oil and cinnamon and stir vigorously.
Heat a non stick pan. Take one ball of dough and roll it out to make a disc. Brush off excess flour and transfer dough onto pan. Spoon 4 tablespoon topping onto dough and using your fingers or spatula spread topping evenly to edges. Cook for 2 minutes and then cover and cook on low to medium heat until meat is cooked. Repeat with remaining dough and topping. Serve hot with lemon.
Recipe courtesy by Gratify Cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s