Lahmacun [0000135]

Ingredients for Gluten-Free Dough:

2 cups gluten-free all-purpose flour
1 teaspoon xanthan gum (if not included in the flour blend)
1 teaspoon gluten-free baking powder
1 teaspoon salt
1 tablespoon olive oil
3/4 cup warm water

Ingredients for Topping:

1 lb ground lamb or beef
1 large onion, finely chopped
3 tomatoes, finely chopped
1/2 cup fresh parsley, chopped
2 tablespoons tomato paste
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Fresh lemon wedges for serving

Steps:

For Gluten-Free Dough:
In a bowl, combine gluten-free flour, xanthan gum (if needed), baking powder, and salt.
Add olive oil and gradually mix in warm water until a soft dough forms.
Knead the dough for a few minutes, cover, and let it rest for 30 minutes.

For Topping:
In a skillet, cook ground lamb or beef over medium heat until browned. Drain excess fat.
Add chopped onion, tomatoes, parsley, tomato paste, olive oil, cumin, paprika, cayenne pepper, salt, and pepper. Mix well.
Preheat the oven to 475°F (245°C).

Assembling Lahmacun:
Divide the rested dough into small balls and roll each ball into a thin, round shape.
Place the rounds on a baking sheet lined with parchment paper.
Spread a thin layer of the meat mixture over each round, leaving a small border.
Bake in the preheated oven for 10-12 minutes or until the edges are golden and crisp.
Remove from the oven and squeeze fresh lemon juice over the top.

Serve hot and enjoy your gluten-free Lahmacun!