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Categories:
olive oil onion garlic serrano chile tomatoes canned piquillo peppers light brown sugar red wine vinegar ground cumin kosher salt butter onion garlic ground lamb ground beef pepper hanout ground cumin kosher salt pizza kosher salt parsley lemon juice olive oil
Viewed: 56 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 1 garlic clove, chopped
- 1/2 serrano chile, seeded, chopped
- 1 14-ounce can whole peeled tomatoes
- 1/4 cup canned piquillo peppers, chopped
- 2 teaspoons light brown sugar
- 2 teaspoons red wine vinegar
- 1/2 teaspoon ground cumin
- Kosher salt, freshly ground pepper
- 1/2 cup (1 stick) unsalted butter
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped
- 1/2 pound ground lamb
- 1/4 pound ground beef
- 1 teaspoon Aleppo pepper
- 1 teaspoon ras-el-hanout
- 1/2 teaspoon ground cumin
- Kosher salt, freshly ground pepper
- 1/2 pound pizza dough, room temperature
- Kosher salt, freshly ground black pepper
- 1 cup fresh flat-leaf parsley leaves
- 1 tablespoon fresh lemon juice
- Olive oil (for drizzling)
Method
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and serrano chile and cook, stirring often, until beginning to brown, about 4 minutes. Add tomatoes, breaking them up with your hands, piquillo peppers, brown sugar, vinegar, and cumin; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring often and mashing with a potato masher (or a spoon), until thickened, 15-20 minutes. Let cool slightly, then puree in a blender until smooth; season with salt and pepper to taste.
- Heat butter in a large skillet over medium-high heat until golden brown, about 3 minutes. Add onion and garlic and cook, stirring often, until softened, 5-8 minutes. Add lamb, beef, Aleppo pepper, ras-el-hanout, and cumin; season with salt and pepper. Cook, breaking up with a spoon, until browned, 6-8 minutes. Transfer to a plate and let cool.
- Place a rack in lower third of oven and preheat to 500°F. Cut dough into 4 pieces. Working with 1 piece at a time and keeping remaining pieces covered, gently stretch dough into 12" rounds and transfer to parchment-lined baking sheets. (If dough springs back, let rest 10 minutes, then stretch again, resting as needed, until dough is thin).
- Spread each round of dough with a layer of tomato sauce; season with salt and pepper and top with a thin layer of meat mixture. Working in batches, cook lahmacun until crusts are browned and crisp, 10-12 minutes.
- Toss parsley and lemon juice in a small bowl. Top each lahmacun with parsley mixture and drizzle with oil.
- DO AHEAD:
