Lahmacun: Turkish Beef Flatbread

Step 1

Set your oven to 425°F and wait until it beeps or the indicator light shows it is fully preheated, about 10 minutes.

Step 2

Slice the onion in half from root tip to the opposite end, then place flat-side down and slice crosswise into thin half-moons about 1/8-inch thick.

Step 3

Place a large skillet over medium-high heat and pour in 1 tablespoon of olive oil, then swirl to coat the bottom evenly.

Step 4

Add the ground beef to the hot oil and break it into small crumbles using a wooden spoon, stirring constantly until it is no longer pink, about 4–5 minutes.

Step 5

Pour in the tomato paste and stir it into the beef for 30 seconds until it is evenly combined and smells fragrant.

Step 6

Add the sliced onions, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon red pepper flakes to the beef, then stir constantly for 2 minutes until the onions begin to soften.

Step 7

Remove the skillet from heat and let the beef mixture cool for 2 minutes, stirring occasionally, until it is no longer steaming.

Step 8

Place the naan or pita breads flat on a sheet pan side by side, leaving 1 inch of space between them.

Step 9

Divide the cooled beef mixture evenly between the two breads, spreading it in a thin, even layer all the way to the edges using the back of a spoon.

Step 10

Drizzle 1 tablespoon of olive oil over each topped bread, spreading it gently with your fingers so the oil covers the beef mixture.

Step 11

Slide the sheet pan into the preheated oven and bake until the edges of the bread are golden brown and the beef is sizzling at the edges, about 8–10 minutes.

Step 12

Remove the sheet pan from the oven using oven mitts and let it cool for 1 minute at room temperature before cutting and serving.