2tbsptahini (the raw paste, not prepared, ready-to-eat tahini)
1 ½tspsalt
½tspground cinnamon
1tspground allspice
2tbspparsley, finely chopped
1tbspfresh lemon juice
1tbsppomegranate molasses
1tbspground sumac
4tbsppine nuts, reserved
A pinch cayenne pepper, or more to taste
Instructions
Make the dough. In a large bowl, blend the flour, salt, yeast, baking powder and sugar.
In a small bowl, beat the egg and add the oil. Mix.
Push a space open in the center of the flour. Pour the egg mixture into the space. Start adding the water, stirring.
Mix to obtain a light dough. Knead a few minutes. The dough will be greasy; that’s fine.
Cover the bowl with plastic. (Or you can recycle a clean grocery bag.) Set in a warm place to rise 1 hour.
Make the topping. Chop the onion finely in the food processor, or by hand.
Chop the tomatoes finely; no need to peel them. This is best done by hand.
Keep the pine nuts separate. Mix onion, tomatoes, and the remaining filling ingredients in a bowl. Use a wooden spoon to mix everything extremely well, or knead the mixture by hand until all the ingredients are integrated.
Preheat the oven to 375° F (180° C).
Line two baking trays with baking parchment.
Divide the dough either into 8 or 16 equal pieces. It won’t have doubled in size. Roll out the pieces into circles 1/16” thick (2 mm.). Brush each circle with olive oil on top and bottom. Set the dough circles to rise, 15 minutes.
Top the dough circles with the lamb mixture. If baking large lahmacun, use 2 tablespoons each. If baking snack-sized ones, use 1 tablespoon. Spread the topping out to the edges of the dough. Sprinkle some pine nuts over each lahmacun.
Allow to rise another 15 minutes.
Bake 15 minutes. The dough should be baked through but still flexible, and the lamb cooked through but not dry.
Serve warm.
Notes
You may need to adjust the flour quantity to obtain a dough that’s light, but not ropey nor stiff. You won’t need to flour your work surface, as the dough won’t stick.Lahmacun pastries re-heat beautifully, so they’re a good make-ahead choice for party fare or as one of those foods you freeze for lazy weekends. Take them straight out of the refrigerator or freezer and pop them into the oven preheated to 350° F (175° C). Heat refrigerated pastries 10 minutes; heat frozen lahmacun 15 minutes.