Stone Oven Taste at Home: Lahmacun

add-red-peppers-green-peppers-onions-and-tomatoes-to-the-food-processor

pulse-it-so-that-it-does-not-become-completely-puree

add-the-parsley-and-fry-for-another-10-seconds

add-tomato-paste-pepper-paste-oil-and-water-finally-add-the-minced-meat-and-knead-it-well-in-order-for-the-lahmacun-to-be-delicious-your-mixture-must-have-a-runny-consistency-if-it-is-not-runny-enough-you-can-add-some-water

if-you-have-time-let-the-mixture-you-prepared-rest-in-the-refrigerator-for-a-while

while-your-mixture-is-resting-start-making-your-dough-pour-the-water-into-a-bowl-add-salt-and-sugar-and-mix-well-add-flour-little-by-little-knead-until-it-reaches-medium-hardness

shape-the-dough-into-a-cylinder-and-divide-it-into-equal-pieces-in-order-to-make-lahmacuns-of-the-same-size-the-weight-of-your-dough-must-be-equal-let-the-meringues-rest-for-a-while

roll-out-the-prepared-meringues-to-the-size-of-a-dinner-plate-it-is-important-to-roll-it-out-as-thinly-as-possible-meanwhile-turn-your-oven-on-at-250-degrees-with-fan-and-open-up-and-down-heat-it-well

spread-the-minced-meat-mixture-on-the-rolled-out-dough-place-it-on-the-bottom-of-the-oven-with-baking-paper-and-bake-for-7-10-minutes-until-the-bottom-is-golden-brown

serve-with-sumac-onion-parsley-and-plenty-of-lemon

Enjoy your meal!