Gluten-free lahmacun recipe offers classic taste for sensitive diets

A recipe for gluten-free lahmacun offers a way for those with celiac disease or gluten sensitivity to enjoy this beloved traditional Turkish dish. Lahmacun, often called Turkish pizza, is characterized by its thin crust topped with a flavorful mixture of minced meat, vegetables, and spices.

The recipe provides a comprehensive list of ingredients for both the dough and the filling. For the dough, it calls for a gluten-free flour blend, xanthan gum (if not already in the blend), instant yeast, salt, sugar, olive oil, and warm water. The filling requires medium-fat ground beef, onion, red bell pepper, green pepper, tomato, tomato paste, parsley, olive oil, and a blend of spices including salt, red pepper flakes, paprika, black pepper, and cumin.

Instructions guide the user through preparing the dough by activating the yeast and then combining it with the gluten-free flour, salt, and olive oil to form a soft, non-sticky dough. This is left to rise for about 45 minutes. Meanwhile, the filling ingredients are processed, typically in a food processor, and then thoroughly kneaded with the ground meat, tomato paste, olive oil, and spices.

The final steps involve dividing the risen dough into portions, rolling them thinly between sheets of parchment paper, spreading the meat mixture evenly over the dough, and baking in a preheated oven at 220 degrees Celsius for 10-12 minutes. The finished gluten-free lahmacun is recommended to be served with fresh parsley, sumac-dusted onions, and lemon wedges.