Lahmacun with Meat

Name: Lahmacun with Meat
Yield: makes 6 to 12 servings
Ingredients: 1 recipe Pizza Dough (page 572); 2 tablespoons extra virgin olive oil, plus more as needed; 1 large onion, roughly chopped; 1 tablespoon minced garlic; 1 pound ground lamb; 1 teaspoon Aleppo pepper (available at Middle Eastern markets), hot paprika, or pure chile powder, like ancho or New Mexico, or to taste; Salt and black pepper to taste; 1/4 cup pine nuts, optional; 1 cup cored and chopped tomato, preferably fresh; 1/4 cup chopped fresh parsley leaves; 1/4 cup chopped fresh mint leaves; 1 tablespoon fresh lemon juice; Flour for rolling out the dough; 2 tablespoons melted butter, optional

December 14, 2011

Traditionally, these were made as small pies and rolled up after baking (the dough is not cooked crisp but left soft like a pita); you might make twelve or even more from this recipe. Now, to make them look more familiar to visitors from other parts of the world, lahmacun are often made as large pizzas, which you can do if you prefer.

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