Lahmajun

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm water and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the olive oil and Knead about 8–10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Lahmajun Meat Topping

1. 5
   In a bowl, mix the ground meat with the tomatoes, onion, red pepper, tomato paste and parsley.

   Bowl

   💡Grated tomatoes and onion release liquid: squeeze them lightly in a strainer before mixing, so the filling doesn't make the dough soggy.
2. 6
   Add the chili pepper, cumin, cinnamon, turmeric, salt and black pepper and knead by hand into a uniform mixture.
3. 7
   Preheat the oven to 230–250°C (445–480°F), with a baking stone inside.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4. 8
   Divide the dough into 12 balls and roll each ball into a circle very thin, 2–3 mm.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
5. 9
   Spread a very thin layer of the meat filling on each round, all the way to the edges.

   💡The filling bakes along with the dough in just a few minutes, so spread a very thin layer: a thick layer stays raw inside and makes the dough soggy.
6. 10
   Bake on the hot stone 8–10 minutes, until the edges are golden and the meat is cooked.

   ⚙ BakingOvenBaking stone (pizza stone)

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 11
   Serve hot with fresh herbs, and roll up.