Turkish pizza

Ingredients for 4 servings:

• ½ cube of yeast
• 1 tbsp sugar
• 5 onions, red
• 6 tomatoes
• 2 bell peppers or 3 pointed peppers
• 2 garlic cloves
• 1 bunch of parsley
• 250 g minced lamb or beef
• 3 tbsp tomato paste
• 5 tbsp ajvar
• 1 tbsp cumin
• 1 tbsp chili flakes (Pul Biber)
• 1 small cucumber(s)
• 500 g flour, light (e.g. wheat flour)
• 300 g natural yogurt
• ½ lemon(s), the juice
• salt and pepper
• Sugar
• 350 ml water, approx.

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes

Lahmacun

Mix the yeast with the sugar until liquid. Knead the dough with the flour, a pinch of salt, and about 350 ml of water. Cover and let it rise for 45 minutes. Peel the garlic cloves and 2 onions. Finely chop these in the food processor along with the bell peppers, 3 tomatoes, and the parsley. Add the tomato paste, ajvar, pul biber, cumin, and minced meat and let the processor run briefly again. Divide the dough into about 10 pieces and roll each one out very thinly (about 25 cm in diameter). Place each flatbread on a baking sheet and spread with the minced meat mixture. Place in the oven preheated to 200°C and bake for about 10 minutes. Thinly slice or grate the cucumber and the remaining onions and tomatoes. Mix together the yogurt, lemon juice, and a little salt (or sugar if desired). Top the pizzas with the cucumbers, onions, tomatoes, and yogurt dip and serve. It also tastes delicious when topped with carrot salad or coleslaw. I specified 10 minutes as the baking time. This, of course, depends on how many pizzas you can fit in the oven at once (unfortunately, you’ll always have to wait between pizzas).