Lahmacun

Method

1. 1 Knead the flour with yeast, salt, and warm water for 10 minutes, then let it rise for 1 hour until it doubles in size.
2. 2 Finely chop the onion, tomato, bell pepper, and parsley, then squeeze out the excess liquid.
3. 3 Mix chopped vegetables with ground beef, thick tomato sauce, red chili powder, and olive oil to form a thick filling.
4. 4 Roll the dough very thinly into a circle, then spread a thin layer of filling to completely cover the surface of the pastry.
5. 5 Bake in a preheated oven (maximum 250°C) for 7 minutes, or until the edges are crispy.
6. 6 Squeeze in some lemon juice, sprinkle with parsley, then roll it up and eat it hot.

With an appliance

• Air fryer 26 min

  Replace step 5: spray lahmacun edge oil, run the steamer at 235 degrees for 5 minutes and rotate the pastry after 3 minutes; the edge will crisp up 2 minutes sooner, the pastry must be made smaller or divided into batches.