Lahmajoun
Description
The recipe won't take much time. Let's start with the dough. Dissolve the yeast in sugar and warm water, then set aside for 10–15 minutes. Sift the flour and salt, make a well in the center of the mound, and pour in the warm milk and the dissolved yeast. Knead the dough, then place it in a warm spot to rise for 30–40 minutes, covered with a towel. Shape the dough into balls—their size depends on how large you want your flatbreads to be. Then let the dough balls rest under plastic wrap for another 20–30 minutes. Don't place the balls too close together—they might stick together. Meanwhile, prepare the filling. Finely chop the onion and parsley, peel the tomatoes and finely dice them as well. Mix everything with the ground meat. Add in the clarified butter, salt, oregano, black and red ground pepper. Mix thoroughly. Return to the dough. Preheat the oven. Roll each dough ball into a flatbread about 2–3 mm thick. Place the flatbreads onto a greased baking sheet. Brush the flatbreads with milk and spread the filling evenly over the surface, leaving a border around the edges. Bake at 250°C for 5–6 minutes. While the lahmacun is baking, finely chop lettuce, one-third of an onion, a tomato, and parsley. Mix everything together, drizzle with lemon juice, and season with black pepper. Once the lahmacun is ready, roll it into a tube and fill it with the prepared salad.