Description
Thin, crisp Turkish-style flatbreads topped with a spiced ground turkey mixture, bright herbs, and finished with a cooling harissa dill yogurt for a perfect balance of heat and freshness.
Ingredients
- All-Purpose Flour: 2 cups
- Warm Water: 3/4 cup
- Active Dry Yeast: 1 teaspoon
- Salt: 1 teaspoon, plus more to taste
- Olive Oil: 2 tablespoons
- Ground Turkey: 1 pound
- Onion, finely chopped: 1 medium
- Garlic, minced: 3 cloves
- Red Bell Pepper, finely chopped: 1
- Tomato Paste: 2 tablespoons
- Ground Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Ground Cinnamon: 1/4 teaspoon
- Fresh Parsley, chopped: 1/2 cup
- Greek Yogurt: 1 cup
- Harissa Paste: 1 tablespoon
- Fresh Dill, chopped: 2 tablespoons
- Lemon Juice: 1 tablespoon
- Salt and Pepper: to taste
Instructions
- Preheat Your Equipment: Preheat the oven to 475°F (245°C). If you have a baking stone or steel place it in the oven to heat through for at least 30 minutes.
- Combine Ingredients: In a mixing bowl combine 2 cups all-purpose flour, 1 teaspoon active dry yeast, 1 teaspoon salt, 3/4 cup warm water, and 2 tablespoons olive oil. Mix until a dough forms, then knead until smooth. Cover and let rest for 30 minutes.
- Prepare Your Cooking Vessel: Line a baking sheet with parchment or keep your preheated baking stone ready. Lightly flour a work surface for rolling.
- Assemble the Dish: While dough rests, make the topping. In a bowl combine 1 pound ground turkey, 1 medium finely chopped onion, 3 minced garlic cloves, 1 finely chopped red bell pepper, 2 tablespoons tomato paste, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/4 teaspoon ground cinnamon, and 1/2 cup chopped parsley. Season with salt and pepper and mix until evenly combined. Divide dough into 4 portions, roll each paper-thin, and spread a thin layer of the turkey mixture evenly across each round.
- Cook to Perfection: Bake the topped lahmacun on the hot baking stone or sheet at 475°F (245°C) for 8 to 10 minutes, or until the edges are golden and the crust is crisp.
- Finishing Touches: While lahmacun bakes, whisk together 1 cup Greek yogurt, 1 tablespoon harissa paste, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, and salt and pepper to taste. Chill briefly to let flavors meld.
- Serve and Enjoy: Remove lahmacun from the oven, dollop or drizzle with harissa dill yogurt, add extra chopped parsley or lemon wedges if desired, roll or fold and serve immediately.
Notes
- For a shortcut use store-bought pizza dough and roll it very thin.
- Heat level can be adjusted by increasing or decreasing harissa paste in the yogurt.
- To keep leftovers crisp, reheat in a hot oven or skillet rather than the microwave.
- Freeze cooked lahmacun wrapped tightly, then reheat in a hot oven for best texture.
Nutrition
- Serving Size: 1 lahmacun (about 1/4 recipe)
- Calories: 420
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: lahmacun, turkey lahmacun, harissa yogurt, Turkish pizza, flatbread, harissa dill yogurt