The Lahmacun at Le Paradis: Lahmacun can be many things - a starter, a late-night snack or a to-go sidewalk lunch. At Le Paradis, a Kurdish
eatery in the 11th, the wisp-thin homemade flatbread is covered with a
peppery blend of freshly ground beef and lamb, minced veggies, herbs and spices.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lahmacun (Turkish Pizza)
Categories: Lamb/mutton, Breads, Vegetables, Herbs, Dairy
Yield: 10 servings

MMMMM-------------------------LAMB SAUCE------------------------------
1 ts Chopped garlic
1 lg Yellow onion; chopped
3 tb Chopped fresh basil
1/2 c Chopped fresh parsley
2 tb Chopped fresh mint
1/2 ts Paprika
1/2 ts Ground cumin
1/2 ts Ground coriander seed
1/2 c Green bell pepper, diced
1/2 c Red bell pepper, diced
1/2 Lemon, juiced
4 ts Olive oil
4 Roma (plum) tomatoes,
- halved
1 lb Lean ground lamb
6 tb Double concentrated tomato
- paste
Cayenne pepper & salt

MMMMM---------------------------DOUGH--------------------------------
3 1/4 ts Active dry yeast
1/2 ts White sugar
1 c Warm water (110ºF/45ºC)
5 c A-P flour
2 ts Salt
1/4 c Oil
1/2 c Water

MMMMM------------------------GARLIC SAUCE-----------------------------
1 c Plain yogurt
1/2 ts Chopped fresh parsley
1/4 ts Crushed garlic
Salt & ground black pepper

MMMMM--------------------------GARNISH-------------------------------
1 c Shredded green cabbage
1 c Shredded red cabbage

Heat a large skillet over medium-high heat. Combine the
garlic, onion, basil, parsley, mint, paprika, cumin,
coriander, diced bell peppers, lemon juice, and olive
oil in a food processor. Pulse the vegetables until
finely chopped. Add the halved tomatoes and process
until the mixture is a thick puree.

Place the lamb in the preheated skillet and reduce the
heat to medium. Add the puree and the tomato paste and
mix well. Cook and stir until the lamb is cooked
through, 10 to 15 minutes. Stir in cayenne pepper and
salt to taste. Transfer the mixture to a shallow baking
dish to cool to room temperature. Cover with plastic
wrap and refrigerate overnight.

Dissolve the yeast and sugar in 1 cup warm water.
Combine the flour and salt in a mixing bowl and stir
well. Add the vegetable oil and 1/2 cup water to the
yeast mixture and pour it over the flour. Use your hands
to mix the dough. Turn the dough out onto a lightly
floured surface and knead until smooth and elastic,
about 8 minutes.

Shape the dough into a ball and transfer to an oiled
bowl. Cover with a wet towel and let rise in a warm
place until doubled in bulk, about 1 hour. Remove the
lamb sauce from the refrigerator and allow it to come up
to room temperature. Prepare the garlic sauce: combine
the yogurt, parsley, crushed garlic, and salt and pepper
to taste. Stir well and set aside.

Punch the dough down, transfer it to a floured work
surface, and cut the dough into 10 portions. Shape each
portion into a round. Flatten each round with your hand;
use a rolling pin to roll each piece into a 10-inch
circle. The dough should be thin, like a crepe. Place
the rounds on parchment paper.

Set an oven @ 500ºF/260ºC.

Stir the lamb sauce and then spoon it onto a dough
round. Spread it thinly to the edges and press down
lightly so it sticks to the dough. Bake pizzas on
parchment paper-lined baking sheets on the lowest oven
rack until the edges are a light tan color, 8 to 10
minutes.

Place on a wire rack to cool. The pizzas can be stored
in an airtight container in the refrigerator for three
days or in the freezer for three months. To reheat,
place the pizzas in a 350 degree F oven (175 degrees C)
for 8 minutes.

To assemble the lahmacun, drizzle with garlic sauce, top
with shredded cabbage, and roll up to eat.

By Elizabeth Taviloglu

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... At least during the 1919 pandemic they had cocaine in their soda.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)