Ingredients

• 250 ml lukewarm water (1 cup)
• 10 g honey (1 tbsp)
• 7 g instant yeast (1 tbsp)
• 40 ml sunflower oil
• 500 g all-purpose flour
• 8 g salt (1⅓ tsp)
• 125 g yellow onion (1 onion)
• 2 garlic cloves
• 100 g tomato (1 tomato)
• 25 g fresh parsley (finely chopped)
• 125 g red pointed pepper (1 pepper)
• 250 g ground meat
• 50 g tomato paste
• 40 g pepper paste
• 5 g salt (1 tsp)
• 3 g paprika (1 tsp)
• 50 ml water
• 50 ml sunflower oil

Instructions

1. Add the lukewarm water, honey, and yeast to a bowl. Mix well and let it rest for 5 minutes.

2. Add the sunflower oil and mix until combined. Add the flour and salt. Knead for 10–12 minutes until smooth.

3. Cover the dough and let it rise for 1 hour or until it has doubled in size.

4. Peel and roughly chop the yellow onion. Peel the garlic. Peel the tomato. Add the onion, garlic, tomato, parsley, and red pointed pepper to a food processor and blend, but not too fine.

5. Add the vegetable mixture, ground meat, tomato paste, pepper paste, salt, paprika, water, and sunflower oil. Mix well.

6. Divide the dough into 10 pieces of about 80 g each. Shape into balls.

7. Place the balls of dough on a floured surface and roll each piece into a round sheet (about 24 cm/10 inches).

8. Heat a heavy-bottomed pan over medium heat. Place a piece of dough in the pan. Spread the meat mixture on top and spread it evenly.

9. Cover and cook the lahmacun for about 5–6 minutes until done.