This was why I need to cook extra dish for those who dont eat pizza...tried this Turkish pizza, for a change, some recipes was to serve in roll form like the tortilla wraps garnish with salad and tomatoes..of course the base was suppose to be thinner you can also serve it like this in pizza form...
I adjusted to my taste by adding some spices and ingredients..as for the base it is a very soft dough, so you must knead till it dont stick to your hands, and try not to add more flour as it will make the base hard..
Since it is a long recipe, those needs translations please shout ya..
Dough:-Yields about 2-3 large lahmacuns
3/4 teaspoon dried yeast
1/2 teaspoon sugar
1 1/2 cups lukewarm water
2 1/4 cups flour
1/2 teaspoon salt
Olive oil for bowl & brushing dough
1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
8 ounces ground lamb or chuck-(Ayu used 240g minced beef)
1 tomato, peeled, seeded and chopped
1 jalapeno, seeded and finely chopped-(Ayu used 2 red chillies seeded and chopped)
1/2 teaspoon kirmizi biber, or combination sweet paprika and cayenne pepper-(Ayu didnt add this)
1/4 cup finely chopped fresh mint-(Ayu used spring onion)
1/4 cup finely chopped fresh parsley-(Ayu used chicnes celery)
Salt and freshly ground black pepper
Juice of 1 lemon
(Ayu added 1 tsp cajun, 1 tsp cili powder, 1 tsp paprika)
Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy. Sift the flour and salt into a large bowl, and make a well in the center. Add the yeast mixture, along with the remaining warm water. Using your hands, work the mixture into a dough, adding more water if necessary. Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes. Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
Punch down risen dough and knead on a lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces. Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel.
Preheat oven to 450 degrees F, and preheat baking sheets, tiles, or a baking stone.
Prepare the filling: Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes. Add the garlic and saute another minute. Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water.
Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick. Place the round on the oiled, preheated baking sheets or tiles. Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge. Repeat with remaining dough and filling.
Bake for 12 to 15 minutes. The dough should still be soft enough to roll up.
Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones.