Lahmacun (Meat Pizza)

Preparation time: 2 hours
Cooking time: 10 minutes
Serves 6

Ingredients:
Dough

• ½ envelope (1 tsp.) active dry yeast
• 1 tsp. sugar
• 2 tbsp. milk
• 5 c. flour
• 4 tbsp. butter at room temperature
• 2 eggs, lightly beaten
• 1 tsp. salt

Topping:

• 2 tbsp. olive oil
• 1 onion, chopped
• 8 oz. ground lamb
• 1 handful fresh parsley, chopped
• 1 egg yolk, separated (the white can be thrown away)
• 1 tbsp. butter, melted

Direction:

1. In a small bowl, combine yeast and sugar with milk. 
2. Allow to sit for 10 minutes. 
3. Pour flour into a large bowl and create a well in center. 
4. Pour yeast mixture into well, and add butter and eggs. 
5. Stir to combine, and then turn dough out onto a clean floured surface. 
6. Use your hands to knead mixture for about 10 minutes, or until a soft dough mixture. 
7. Put in a lightly oiled bowl and cover with a damp towel. 
8. Set aside and let rise in a warm place for 1 hour. 
9. Preheat oven to 450ºF. Divide dough into golf ball-sized pieces. 
10. On a floured cookie sheet, use your hands to flatten each piece into a circle about ¼-inch thick. 
11. In a medium skillet, heat olive oil over medium heat. 
12. Add onion and sauté for 5 minutes. 
13. Add meat and cook for 5 minutes more, stirring often. 
14. Mix in parsley. 
15. Spread a layer of topping about 1/8 -inch thick in the middle of each piece of dough. 
16. Along the outside edge of each pizza, fold ø inch of dough toward center to create a border of crust.
17. Leave pizzas in a warm place to rise for another 30 minutes. 
18. Use a pastry brush to coat outer crusts with egg yolk (discard egg white). 
19. Bake for 5 to 10 minutes, or until golden brown. 
20. When cooked, brush lightly with melted butter and stack in a covered saucepan for 5 minutes before serving. (This step is to soften the pastry. If you want a crisp crust, serve straight from the oven.)