Directions: |
Directions:
To make the dough, in a stand mixer with the dough hook, mix the flour, yeast, sugar and table salt on medium until well combined, about 15 seconds. With the mixer on low, gradually add the water and oil; mix until a sticky, slightly curdy dough forms, about 3 minutes. Increase to medium and continue kneading, scraping the bowl once or twice, until the dough is smooth, supple, elastic and clears the sides of the bowl, about 10 minutes; if needed, knead in up to 2 tablespoons additional flour. The finished dough should feel slightly tacky but not unworkable. Meanwhile, oil a large bowl.
Lightly dust the counter with flour and turn the dough out onto it. Shape the dough into a ball and place it in the prepared bowl, then turn the ball so all sides are oiled. Cover with a kitchen towel and let rise at room temperature until doubled in bulk, 45 to 60 minutes.
Meanwhile, to make the topping, grate the tomato halves against the large holes of a box grater (start with the cut sides against the grater) into a medium bowl; stop when you reach the skin and discard it. On a large cutting board, stem, seed and finely chop the bell pepper; peel and finely chop the onion and finely chop the garlic and parsley. Push the ingredients to one side of the board as they are done. When they are all prepped, gather them on the board, then add the ground meat, tomato paste, Aleppo pepper, oregano, cumin, sumac and 1½ teaspoons kosher salt. Using a chef’s knife, chop the ingredients until well integrated. Add the tomato pulp to the mixture (reserve the bowl) and chop it in until well combined. Transfer the filling to the reserved bowl; cover and refrigerate until ready to use.
Heat the oven to 450°F with a rack in the middle position. Line 2 rimmed baking sheets with kitchen parchment, then brush the parchment with oil.
When the dough is properly risen, dust the counter with flour and turn the dough out onto it. Divide the dough evenly into 12 portions (about 45 grams each) and form each into a taut ball. Arrange 6 dough balls on each prepared baking sheet, spaced evenly apart and staggered to give the portions as much room as possible. Cover each baking sheet with a kitchen towel and let the dough rest for about 30 minutes.
Using your hands, flatten each portion of dough into a round 4 to 5 inches in diameter. Evenly divide the topping among the rounds (about ⅓ cup each). Use your fingers to press each portion on one baking sheet into a round about 6 inches in diameter while dimpling the surface and evenly distributing the topping; press the topping into the dough but do not compact it into a patty. It’s fine if the dough rounds touch slightly.
Slide the baking sheet into the oven and bake until the crust is light golden brown and the topping is sizzling at the edges, 14 to 17 minutes. Meanwhile, shape the second batch. When the first batch is done, use a wide metal spatula to transfer the lahmajoun directly to a wire rack. Bake the second batch in the same way as the first.
Sprinkle the lahmajoun with parsley and serve with lemon wedges. To eat, squeeze lemon juice onto the lahmajoun and fold it half.
To make the topping in a food processor: Grate the tomato halves as directed. Stem, seed and cut the bell pepper into chunks. Peel and cut the onion into chunks. In a food processor, combine the bell pepper, onion, garlic and parsley; pulse until the vegetables are chopped, about 10 pulses; scrape the bowl once or twice. Add the ground meat, tomato paste, Aleppo pepper, oregano, cumin, sumac and 1½ teaspoons kosher salt. Pulse until the mixture is well combined, about 5 pulses; do not over process. Add the grated tomato (reserve the bowl) and pulse a few times to combine; transfer to the reserved bowl. Cover and refrigerate until ready to use.
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Personal
Notes: |
Personal
Notes: If you are feeling a little adventurous, this is a nice recipe to try. Turkish breads are usually flat, but this bread is a lot more chewy.
Source: 177milkstreet.com
An aficionado of the food and cooking of the Mediterranean, Ana Sortun, cookbook author and award-winning chef at Oleana, Sarma and Sofra, all in the Boston area, has a deep knowledge of Turkish cuisine. She taught us her way of making lahmajoun, a Turkish flatbread topped with ground meat (typically lamb, though beef works, too) seasoned with tomatoes, bell pepper and spices. Though lahmajoun often is very thin, hers are thicker and more substantial, with a soft yet chewy crust; the generous topping melds with the dough during baking. Sortun prefers to hand-chop the ingredients for the topping, combining them on the cutting board and running a knife over them until they’re well integrated; this method yields a rustic texture. If, however, you favor speed, the topping can be made in a food processor; see the instructions below. The common way to eat lahmajoun is to squeeze on some juice from a lemon wedge and roll up the flatbread. This recipe makes smallish lahmajoun with thicker-than-typical crusts, so feel free to cut them for serving or simply fold them in half for easier eating, but be sure to offer lemon wedges on the side.
TIP
Don’t compact the topping into a patty when flattening the dough. Keep the meat mixture loose and distribute it as evenly as possible on the round. When dimpling the rounds with your fingers, don’t be afraid to push some of the topping into the dough so the meat mixture fuses with the bread during baking.
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