Lahmajun or Arabic "pizza" - thin dough with minced meat on top

Lahmajun

Or, as they say, Turkish, Armenian or Arabic "pizza" - thin dough with minced meat on top.

So to the recipe (for 2 pieces):

450 g of ground beef

half a chili pepper

3 cloves of garlic

0.5 red onion

15 g of cilantro

15 g of parsley

20 g of Adygea salt

1 piece of capilla (sweet) pepper

40-50 g of tomato paste

For the dough:

330 g flour

12 g of fresh yeast

200 g of water

15 g of vegetable oil

8 g of salt

15 g of sugar

5 g of black sesame seeds

1 egg yolk for greasing

Preparing the filling. I took minced beef, added chopped garlic, onions, herbs, hot and sweet peppers, and, of course, ready-made Adygea salt. I chopped everything well with my hands and added tomato puree at the end! (I think you can make it a little faster at home in a food processor).

Separately, I made a simple dough. It's worth starting with it: just mix all the ingredients, knead a soft dough, let it stand for about an hour and divide it into 2 parts.

I break them apart a little and put the meat filling inside.

I pinch it carefully, sprinkle it with flour and roll it out into a thin layer. I do this intermittently so that the dough has time to rest and stretch evenly.

When the lakhmadzhun is rolled out thinly, I make beautiful cuts on top, and I can go through it a little more with a rolling pin - the lakhmadzhun should be thin. I brush it with egg and water and sprinkle it with sesame seeds.

I bake it in a well-heated oven (240°C) on a stone or simply on a baking sheet until it turns brown - about 12-14 minutes. But make sure the dough is well baked!

It turned out to be soooo delicious!