Pacific NW | This Turkish take on pizza is a jolt of fresh, spicy and pungent | Seattle Times Newspaper

Pacific NW | This Turkish take on pizza is a jolt of fresh, spicy and pungent | Seattle Times Newspaper:


Lahmacun

Makes 8

1 pound ground lamb or beef
4 medium tomatoes, diced
1 large yellow onion, minced
½ bunch flat-leaf parsley, minced
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon pomegranate molasses
1 ½ teaspoons salt, or to taste
1 teaspoon crushed Aleppo pepper or other medium-hot chili flakes, or to taste
½ teaspoon ground black pepper
½ teaspoon ground allspice
8 medium (8-inch) flour tortillas

Any or all of the following to finish: sliced fresh tomatoes, cucumber and red onion, fresh or pickled peppers, feta cheese, sprigs of flat-leaf parsley or cilantro, lemon wedges and Greek yogurt

1. Preheat the oven to 375 degrees. Knead together the meat with the tomatoes, onion, parsley, olive oil, tomato paste, molasses, salt, pepper flakes, pepper and allspice until well-combined. Divide into eight equal portions and spread one portion evenly on each of the tortillas, covering the entire surface and going all the way to the edges.

Grease two baking sheets and position racks in the upper and lower thirds of the oven. Place two tortillas on each baking sheet and bake, exchanging the sheets' position halfway through, for 15 to 18 minutes, until the topping is browned and sizzling. Stack the baked lahmacuns on a plate and cover with foil to keep warm (this will also help the tortillas soften again if they've crisped up in the oven). Repeat with the remaining four tortillas.

2. Lay a few slices of vegetables and feta, as well as an herb sprig or two, down the center of each lahmacun. Finish with a squeeze of lemon and/or a dollop of yogurt and roll up like a burrito. Serve warm or hot.



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