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For the excellent Lahmacun with minced meat, for the dough we used a) half a kilo of village flour, b) 8 g yeast, c) half a teaspoon of sugar about 2 g, d) half a teaspoon of salt about 2 g, e) 3 tablespoons of olive oil about 30 ml , and e) approximately 320 ml of lukewarm water.
For the mixture that we will put on the pies we used a) half a kilo of minced lamb, ground twice, b) a spoonful of tomato paste (pulp) about 30 g, c) 2 large, ripe tomatoes about 400 g, d) 1 large onion about 300 g, e) one red pepper about 150 g, g) about 15 g garlic, h) 3-4 spoons of chopped parsley, i) one spoon of salt about 15 g, For spices I used a) 1 teaspoon of spices for pasturma, b ) 1 teaspoon cumin (artisia), c) half a teaspoon of black pepper, d) half a teaspoon of smoked paprika, e) less than half a teaspoon of chili pepper. For the frying I used about 20 ml of olive oil. #MEchatzimike