Lahmacun

Directions

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   DIRECTIONS FOR THE DOUGH:
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   In a small bowl, mix yeast and the sugar.
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   Add 1/2 cup of warm water, stir well, and close the lid (or cover with a plate).
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   You can leave the bowl on the counter, but I usually put it somewhere warm.
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   Warmth accelerates the process and better activates the yeast.
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   Activating yeast is important to have a better-rising dough.
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   Keep the mixture warm for about 15 minutes without opening the lid.
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   When the time is up, you should have a nice foamy liquid.
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   Even if you do not, still keep it and make the dough.
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    It will still work.
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    In a large bowl, combine the remaining 1 cup warm water, flour and the yeast mixture.
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    Mix everything well and knead it into a nice, soft, springy dough.
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    It should be as soft as your ear lobes.
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    Add flour or water as needed.
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    A well-kneaded dough will be much easier to work with later.
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    Keep this in mind!
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    Coat the dough with just a little bit of oil, cover with a damp cloth and leave it to rise in a warm place.
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    I usually cover the bowl with the lid and bundle it up nicely to have a good volume dough.
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    Give it a rest for around 1 hour before you take it out from the cover.
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    When you do take the dough out, make sure it has doubled in size.
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    Once the time is up, open up the lid and punch the dough a little.
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    Flour the working surface and drop the dough.
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    Cut it into pieces smaller than a tennis ball but larger that a golf ball.
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    You should have about 10-12 pieces.
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    Roll each one and place on the floured surface.
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    Cover with a damp cloth and let it stand until your topping is ready (about 20 minutes).
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    Turn the oven on and keep it at 420 F.
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    DIRECTIONS FOR THE TOPPING:
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    Wash the greens well and chop them nicely.
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    I usually wash and soak the parsley and the mint in water prior to using them.
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    This way, all the dirt remains in the water.
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    Cut the onion and garlic in pieces.
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    Put the pieces into a chopper and chop until nicely minced.
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    Heat the skillet on medium-high heat and melt the butter.
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    Add the onion and garlic mixture; saute for about 1 minute.
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    Reduce the heat to low, close the lid and simmer for 2 more minutes.
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    Take the skillet off the burner and cool the onion mixture.
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    Peel the skin off the tomato and cut it to very small pieces.
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    A lot of people like to seed the tomatoes.
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    I dont like it, since it also removes all the juice from the tomato.
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    But if you feel like seeding the tomato, go ahead.
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    Have all the ingredients in one big bowl.
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    At this point, add chili pepper, salt, cumin, lemon juice, paprika, chopped jalapenos (or chopped pickled hot peppers) and mix everything very well.
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    I am stressing thisthe ingredients MUST be well mixed!
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    The dough is well-rested at this point.
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    Take the dough one by one and roll into a round, flat circle or an oval measuring up to 5 mm thick.
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    I like my Lahmacuns very thin.
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    This way they come out a little crispy.
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    My husband likes them much softer, so I make his portion a little thicker but no more than 5-8 mm.
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    Some use pizza stones to bake Lahmacuns.
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    While it is a good alternative to the original brick ovens, in my opinion, it is not very practical.
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    So, I suggest using regular baking sheets.
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    Sprinkle some non-fat cooking spray (or just a little oil will work), place the rolled dough on the sheet, slightly brush with some olive oil (canola oil works too) and top up with 2 tablespoons of the ready topping.
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    Spread the topping evenly and very thinly.
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    I place 2 pieces of doughs in one regular 11x17 size baking sheet.
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    If you have bigger sheets and want to use those, you are more than welcome to do so.
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    Three baking sheets are enough to keep the whole process going pretty fast.
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    Put two baking sheets in the oven at a time.
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    The top one usually gets baked faster.
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    When you take the ready batch out, rotate the bottom one to the top and place a new batch on the lower rack.
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    The oven should remain at 420Fnot too high and not too low.
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    Since you are going to be constantly opening the oven, the temperature ideally will stay at about 370F.
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    Cooked Lahmacuns are crispy at the ends and softer in the middle.
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    Corners usually get nicely tanned.
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    Take them off the baking sheet to a wider container and cover with a towel until you are done with every single one of them.
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    Humidity under the towel will soften Lahmacuns, making it very easy for you to roll them around the fresh ingredients you might want to use.
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    Pace yourself; the process is a little overwhelming.
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    But the end result is worth every minute of your time in the kitchen.
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    We really enjoy Lahmacuns rolled around onions, some fresh curly parsley and hand-squeezed lemon juice.
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    Step-by-step recipe with pictures can be found at the related blog post link.
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    Bon appetit!