Lahmacun is a Turkish meat pizza with a thin, crisp, yeast-free dough. This recipe is adapted for home kitchens, with an easy-to-make topping that blends all ingredients in a food processor.
In a bowl, mix the flour, water, and salt. When all combined, work the dough on a working surface for an additional 5-7 min until smooth and beauty. Place the dough to rest in an oiled bowl (not more than 6 hours). While waiting for the dough, make the topping spread. In a food processor, blend all the topping ingredients, working in pulses to retain some veggie particles. Divide the dough into 6-8 pieces. Open each of them with a rolling pin on a floured surface. Spread a nice layer of the topping on top of the dough. Place the lahmacun on a hot pan and cover with the lid. Check the bottom of the dough and adjust the heat, aiming for a crisp, slightly burnt bottom like pizza. The topping should be cooked from the steam created when you close the lid. Remove from the pan, sprinkle on top chopped parsley, squeeze lemon, and roll.
