3/4 teaspoon Dried yeast
1/2 teaspoon Sugar
1 1/2 cups Lukewarm water
2 1/4 cups Flour
1/2 teaspoon Salt
1 tablespoon Butter
1 Onion finely chopped
3 Garlic minced
8 ounces Ground lamb or chuck
1 Tomato peeled, seeded,
1 Jalapeno seeded, chopped fine
1/2 teaspoon Kirmizi biber
(or combination sweet paprika and cayenne pepper
1/4 cup Finely-chopped fresh mint
1/4 cup Finely-chopped fresh parsley
Salt to taste
Freshly-ground black pepper to taste
Juice of 1 lemon
1/4 cup Unsalted butter softened
1/2 cup Finely-chopped fresh parsley
Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy. Sift the flour and salt into a large bowl, and make a well in the center. Add the yeast mixture, along with the remaining warm water. Using your hands, work the mixture into a dough, adding more water if necessary. Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes. Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
Prepare the filling: Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes. Add the garlic and saute another minute. Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water.
Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick. Place the round on the oiled, preheated baking sheets or tiles. Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge. Repeat with remaining dough and filling.
This recipe yields 2 to 3 large lahmacuns.