Step 1

First make the chopped salad. Chop tomato and cucumber to ½ inch pieces and add to bowl.  The add chopped mint, olive oil and spices and toss together.  Set aside.

Step 2

To make the tahini herb dressing, add everything except the water to a food processor and pulse to combine. Then add about ¼ cup of water to thin out consistency. It should be the same thickness as syrup and be pourable. Continue blending until everything is smooth and add more water if necessary. Taste for seasoning and set aside.

Step 3

To make the lahmacun, in a large bowl, add the chopped meat and spices and mix together well. Then in a food processor, add the tomato, bell pepper, shallot, garlic and herbs and pulse until blended well and it looks like a “salsa”. Remove and drain any excess moisture. Add the tomato mixture to the meat and mix well to combine. Season with salt and pepper, to taste.

Step 4

Next, divide pizza dough into 4 equal pieces, about 2 ounces each and roll out on a very floured surface with a rolling pin. Roll dough as thin as you can, or to about 8-9 inches in diameter.

Step 5

Then take some of the meat mixture and use your hands to gently press the meat mixture evenly into the dough, leaving a shallow border.

Step 6

The beautiful thing about this dish is that you can either bake it in the oven, or cook it on the stovetop.

Step 7

To bake: Place lahmacun on baking sheet or pizza stone and bake at 450 degrees F for about 5-7 minutes or until meat and dough is fully cooked.

Step 8

On the stovetop: Pre-heat a large non-stick skillet over medium heat and drizzle with a bit of olive oil. Place lahmacun in skillet and cover with a lid. Cook for about 5 minutes, until the meat mixture and dough is cooked through.

Step 9

Once done, top with chopped salad, sliced onions, herb tahini dressing and serve with additional sumac and lemon wedges.

Step 10

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!