LAHMACUN (TURKISH PIZZA)

Lahmacun ([ɫahmaˈdʒun]) or lahmajoun (Armenian լահմաջուն lahmaǰun or լահմաջո lahmaǰo), from Arabic: لحم بعجين‎, lahm bi'ajīn, "meat with dough", is an item of prepared food originating in the early Syrian cuisine of the Levant, consisting of a round, thin piece of dough topped with minced meat (most commonly beef and lamb). Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and parsley or cilantro; atypical variants may be found employing kebap meat or sauces.Lahmacun can be found in many countries with sizeable Near and Middle Eastern communities - where it is sometimes labeled as Turkish Pizza or Armenian Pizza .^[1][2] In Australia there has been a proliferation of kebab and lahmacun take-away restaurants, although it is usually referred to as "Pide", not lahmacun. In Canada there are Armenian, Lebanese, and Turkish restaurants specializing in lahmacun. In many German, Dutch, Belgian, and English towns (North London in particular) there are Turkish-menu restaurants that sell doner kebab and lahmacun. In South America there are Syrian, Turkish and Armenian communities with associated restaurants, and a prepackaged frozen version called "Lehmeyun" (Spanish transliteration of Arabic name) may be found in the markets.






LAHMACUN RECIPE:
For dough:
1 kg all purpose flour
10 gr active dry yeast
1 teaspoon sugar
1/4 cup oil
warm water
For topping:
400 gr ground beef or lamb
1 onion
3 gloves of garlic
50 gr butter
1 cup of fresh parsley
1 cup of mint
2 tomatoes
chili pepper 
cumin 
sumac
paprika
salt
juice of 1 lemon
1/4 cup oil