Lahmacun, or Turkish Pizza (1968)

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TURKISH COOKERY
by Nizih Simon
1968

Pg. 63
   LAHMACUN
   (PIZZA OR TART)
      1/2 hour
   Dough
1 teaspoonful dried yeast
1 teaspoonful sugar
2 cups flour
   Mixture
1/2 lb. minced meat
2 or 3 onions
Salt and pepper
1/2 lb. fresh tomatoes
2 ozs. nuts
2 tablespoons olive oil
(Pg. 64--ed.)
Dough:
Mix the dried yeast and the sugar with a little warm water and allow to rise.  When it is full of bubbles, it is ready to be used.  Sieve the flour into a bowl, add the yeast and a little more water.  Knead into a soft dough.  Leave in a warm place for one hour.
Mixture:
Add the finely chopped onions, salt and pepper to taste, cut-up tomatoes, a few chopped nuts amd the olive oil.  Mix it all together.
   When the dough is ready, roll out into thin rounds and grease each round with a little olive oil.  Spread the meat mixture very thinly on these rounds.  Place them on greased baking trays and cook in the oven for about fifteen minutes.  Serve with quarters of fresh lemon.