Lahmajoun

Directions

Start by preparing the meat filling. Combine all the ingredients in a chopping board, ensuring that the flavors and aromas from the spices are evenly distributed by repeatedly chopping with a knife (the color of the meat will change). Then, transfer the mixture to a bowl, cover it with plastic wrap, and place it in the refrigerator.

Next, make the dough. In a small bowl, mix warm water with dry yeast. Once it foams, pour it into a larger bowl containing the flour and salt mixture. Gradually add water (always warm) while kneading until a pliable dough is formed. Cover the dough and let it rise in a warm place.

While waiting for the dough to rise, finely chop the onion, tomato, and parsley, and set them aside. Also, clean your workspace and preheat the oven to a high temperature, placing a bowl of water inside.

Divide the risen dough into 4 equal parts. Grease your hands and use your fingers to stretch each piece into a very thin round shape.

Then, spread the meat mixture onto the dough, leaving a small border around the edges. (Do not overfill the dough; leave some space at the edges.)

Place the lahmacun on a baking sheet lined with parchment paper and bake until golden brown and slightly crisp.

Serve them hot with plenty of parsley and tomato.

Enjoy your delicious Lahmajoun!