Turkey Lahmacun (Thin Spiced-Meat Flatbreads) with Parsley-Onion Salad

Name: Turkey Lahmacun (Thin Spiced-Meat Flatbreads) with Parsley-Onion Salad
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1½ lb pizza dough; 1 lb ground turkey; 2 yellow onions (1 for topping, 1 for salad); 1 red bell pepper; 2 Roma tomatoes; 4 garlic cloves; 1 bunch parsley; 1 jalapeño (optional); 2 lemons, in wedges; 1 tsp sumac; 2 tbsp tomato paste; 1 tbsp olive oil; 1 tbsp cumin; 2 tsp paprika; 1 tsp red pepper flakes; 1 tbsp flour; salt; pepper

LunchTurkish50 minServes 4740 kcal38 g protein

Photo: No machine-readable author provided. Rainer Zenz assumed (based on copyright claims). · CC BY-SA 3.0 · source

Paper-thin flatbreads baked under a smear of ground turkey blitzed with onion, pepper, tomato, garlic and cumin, then rolled up around parsley, sliced onion and lemon. Classically lamb or beef; turkey keeps it light.

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Ingredients

1½ lb pizza dough
1 lb ground turkey
2 yellow onions (1 for topping, 1 for salad)
1 red bell pepper
2 Roma tomatoes
4 garlic cloves
1 bunch parsley
1 jalapeño (optional)
2 lemons, in wedges
1 tsp sumac

From your pantry: 2 tbsp tomato paste, 1 tbsp olive oil, 1 tbsp cumin, 2 tsp paprika, 1 tsp red pepper flakes, 1 tbsp flour, salt, pepper.

Instructions

Heat the oven to 500°F with a heavy baking sheet or pizza stone inside. In a food processor, pulse 1 onion, the bell pepper, tomatoes, garlic, jalapeño and half the parsley to a coarse paste.
Mix the paste into the turkey with the tomato paste, oil, cumin, paprika, pepper flakes, 1½ tsp salt and some black pepper. It should be soft and spreadable.
Divide the dough into 6 pieces and roll each on a floured counter as thin as you can, about 9 inches across.
Spread a thin layer of topping right to the edges of each round. Slide 1 or 2 onto the hot sheet and bake until the edges are crisp and the meat is cooked through, 6 to 8 minutes.
Slice the second onion thinly and toss it with the rest of the parsley leaves, the sumac and a pinch of salt. Pile some on each lahmacun, squeeze over lemon, roll up and eat.

Tip: Spread the meat thin and raw; it cooks in minutes and the juices soak into the bread. Turkish red pepper paste (biber salçası) in place of half the tomato paste gives the authentic deep, smoky flavor.