🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 0 (from laksa114)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa000.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.foodnetwork.com/recipes/food-network-kitchen/lahmacun-12513701\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.foodnetwork.com/recipes/food-network-kitchen/lahmacun-12513701\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/lahmacun-12513701","crawl_time":1775201358,"first_indexed_time":1649460371,"http_code":200,"src_unparsed":"com,foodnetwork!www,\/recipes\/food-network-kitchen\/lahmacun-12513701 s443","src_root_hash":"14469984626159619000","history_drop_reason":null,"meta_title":"Lahmacun Recipe | Food Network Kitchen | Food Network","meta_descriptions":["Get Lahmacun Recipe from Food Network"],"attrs_boilerpipe_text":"Lahmacun\nGetting reviews...\nLevel:\nIntermediate\nTotal:\n3 hr 10 min\n(includes resting time)\nActive:\n45 min\nYield:\n12 servings \nNutritional Analysis\nPer Serving\nServing Size\n1 of 12 servings\nCalories\n346\nTotal Fat\n11 g\nSaturated Fat\n3 g\nCarbohydrates\n49 g\nDietary Fiber\n4 g\nSugar\n4 g\nProtein\n14 g\nCholesterol\n27 mg\nSodium\n478 mg\nLahmacun (pronounced lah-ma-joun) is a Turkish thin flatbread topped with a mixture of meat and vegetables. The word comes from the Arabic word lahm-bi-ajin, which translates as “meat with dough.” This dish is popular in Turkey, Lebanon, Armenia and other countries in the Levantine region, each of which has its own variation on the same basic recipe. A classic way of serving this flatbread in Turkey is to top it with lemon juice, onions and parsley, then roll it and enjoy it like a wrap. Lahmacun is usually made in a wood-fired oven. Since many home cooks don't have access to one, we developed this recipe using the hot baking sheet method, which results in a similar texture for the dough.\nLevel:\nIntermediate\nTotal:\n3 hr 10 min\n(includes resting time)\nActive:\n45 min\nYield:\n12 servings \nNutritional Analysis\nPer Serving\nServing Size\n1 of 12 servings\nCalories\n346\nTotal Fat\n11 g\nSaturated Fat\n3 g\nCarbohydrates\n49 g\nDietary Fiber\n4 g\nSugar\n4 g\nProtein\n14 g\nCholesterol\n27 mg\nSodium\n478 mg\nDeselect All\nDough:\n5 cups all-purpose flour, plus more for dusting\nKosher salt\nTopping:\n1 pound ground beef (90% lean)\n2 cups fresh parsley, finely chopped\n2 tablespoons olive oil\n2 tablespoons tomato paste\n1 teaspoon ground cumin\n1 teaspoon Aleppo pepper\n1 teaspoon sumac\n1\/2 teaspoon freshly ground black pepper\n4 cloves garlic, minced\n2 onions, finely chopped\n2 Anaheim peppers, finely chopped\n2 large tomatoes, finely diced\n1 red bell pepper, finely chopped\nKosher salt\nServing:\n3 cups fresh parsley leaves\n1 onion, sliced\n2 lemons, cut into wedges\nCook Mode\n(Keep screen awake)\nNEW:\nYou can now switch to\nCook Mode\nto keep your screen awake.\nFor the dough: Put the flour in a large bowl, add 1\/2 teaspoon salt and mix to combine. Gradually add 2 cups of warm water to the flour mixture and mix to bring the dough together. Transfer the dough to a lightly floured surface and knead until it’s soft but not sticky, about 10 minutes. Divide the dough into 12 pieces, about 3.5 ounces each, and shape into balls. Put the balls on a baking sheet lined with parchment and cover with a damp kitchen towel. Let rest for 30 to 45 minutes.\nFor the topping: Put the ground beef, parsley, olive oil, tomato paste, cumin, Aleppo pepper, sumac, black pepper, garlic, onion, Anaheim peppers, tomatoes, bell peppers and 1 tablespoon salt in a bowl. Mix with a spoon until the ingredients are well combined. Let the mixture sit until the dough is ready.\nPlace a baking sheet upside down on the middle rack of the oven (or use a pizza stone) and preheat the oven to 450 degrees F.\nPlace one of the dough balls on a lightly floured surface (keep the rest under the kitchen towel) and roll it out into a thin circle about 10 inches in diameter. Place the dough on a piece of parchment and top it with a thin layer of the topping (5 to 6 tablespoons), making sure all of the dough is well coated. Transfer the dough on the parchment to the hot baking sheet. Bake until the topping is fully cooked and the edges of the dough start browning a bit, 8 to 10 minutes. Repeat with the remaining dough and topping. To keep the cooked lahmacun soft, stack them and cover with a light kitchen towel.\nFor serving: Top the lahmacun with some parsley, sliced onion and lemon juice, then roll into a wrap.\nIn order to save time, you can roughly chop all the vegetables, except for the tomatoes, in a food processor, then mix them with the ground beef and spices in the bowl. Just make sure not to overprocess them, or they may start releasing their juices and make the topping watery.\nCopyright 2022 Television Food Network, G.P. 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Recipe](https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/lahmacun-12513701)\n\n![](https:\/\/food.fnr.sndimg.com\/content\/dam\/images\/food\/editorial\/homepage\/fn-feature.jpg.rend.hgtvcom.826.620.suffix\/1474463768097.webp)\n\nLahmacun\n\n[![](https:\/\/food.fnr.sndimg.com\/content\/dam\/images\/food\/editorial\/talent\/food-network-kitchen\/FN-Avatar-FN-Logo-126x126.png.rend.hgtvcom.126.126.suffix\/1538326606192.webp)](https:\/\/www.foodnetwork.com\/profiles\/talent\/food-network-kitchen)\n\nRecipe courtesy of [Food Network Kitchen](https:\/\/www.foodnetwork.com\/profiles\/talent\/food-network-kitchen)\n\n[![](https:\/\/food.fnr.sndimg.com\/content\/dam\/images\/food\/editorial\/talent\/food-network-kitchen\/FN-Avatar-FN-Logo-126x126.png.rend.hgtvcom.126.126.suffix\/1538326606192.webp)](https:\/\/www.foodnetwork.com\/profiles\/talent\/food-network-kitchen)\n\nRecipe courtesy of [Food Network Kitchen](https:\/\/www.foodnetwork.com\/profiles\/talent\/food-network-kitchen)\n\n[Watch how to make this recipe.](https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/lahmacun-12513701#launch-lead-video)\n# Lahmacun\nGetting reviews...\n\n- Level: Intermediate\n\n- Total:  3 hr 10 min (includes resting time)\n- Active:  45 min\n\n- Yield: 12 servings\n- Nutrition Info\n\nLahmacun (pronounced lah-ma-joun) is a Turkish thin flatbread topped with a mixture of meat and vegetables. The word comes from the Arabic word lahm-bi-ajin, which translates as “meat with dough.” This dish is popular in Turkey, Lebanon, Armenia and other countries in the Levantine region, each of which has its own variation on the same basic recipe. A classic way of serving this flatbread in Turkey is to top it with lemon juice, onions and parsley, then roll it and enjoy it like a wrap. Lahmacun is usually made in a wood-fired oven. Since many home cooks don't have access to one, we developed this recipe using the hot baking sheet method, which results in a similar texture for the dough.\n\nSave Recipe\n\n- [Pinterest](https:\/\/www.pinterest.com\/pin\/create\/button?url=https%3A%2F%2Fwww.foodnetwork.com%2Frecipes%2Ffood-network-kitchen%2Flahmacun-12513701%3Fsoc%3Dsharepin&description=&title=Lahmacun&media= \"Share on Pinterest\")\n- [Email](<mailto:?body=https%3A%2F%2Fwww.foodnetwork.com%2Frecipes%2Ffood-network-kitchen%2Flahmacun-12513701&subject=Shared%20from%20Food Network> \"Share by Email\")\n\n- Level: Intermediate\n\n- Total:  3 hr 10 min (includes resting time)\n- Active:  45 min\n\n- Yield: 12 servings\n- Nutrition Info\n\n## Ingredients\nDeselect All\n\n### Dough:\n5 cups all-purpose flour, plus more for dusting\n\nKosher salt\n\n### Topping:\n1 pound ground beef (90% lean)\n\n2 cups fresh parsley, finely chopped\n\n2 tablespoons olive oil\n\n2 tablespoons tomato paste\n\n1 teaspoon ground cumin\n\n1 teaspoon Aleppo pepper\n\n1 teaspoon sumac\n\n1\/2 teaspoon freshly ground black pepper\n\n4 cloves garlic, minced\n\n2 onions, finely chopped\n\n2 Anaheim peppers, finely chopped\n\n2 large tomatoes, finely diced\n\n1 red bell pepper, finely chopped\n\nKosher salt\n\n### Serving:\n3 cups fresh parsley leaves\n\n1 onion, sliced\n\n2 lemons, cut into wedges\n\nAdd to Shopping List\n\n[View Shopping List](https:\/\/www.foodnetwork.com\/kitchen\/shopping-list)\n\n[Ingredient Substitutions](https:\/\/www.foodnetwork.com\/recipes\/ingredient-substitution-guide)\n\n## Directions\n1. For the dough: Put the flour in a large bowl, add 1\/2 teaspoon salt and mix to combine. Gradually add 2 cups of warm water to the flour mixture and mix to bring the dough together. Transfer the dough to a lightly floured surface and knead until it’s soft but not sticky, about 10 minutes. Divide the dough into 12 pieces, about 3.5 ounces each, and shape into balls. Put the balls on a baking sheet lined with parchment and cover with a damp kitchen towel. Let rest for 30 to 45 minutes.\n2. For the topping: Put the ground beef, parsley, olive oil, tomato paste, cumin, Aleppo pepper, sumac, black pepper, garlic, onion, Anaheim peppers, tomatoes, bell peppers and 1 tablespoon salt in a bowl. Mix with a spoon until the ingredients are well combined. Let the mixture sit until the dough is ready.\n3. Place a baking sheet upside down on the middle rack of the oven (or use a pizza stone) and preheat the oven to 450 degrees F.\n4. Place one of the dough balls on a lightly floured surface (keep the rest under the kitchen towel) and roll it out into a thin circle about 10 inches in diameter. Place the dough on a piece of parchment and top it with a thin layer of the topping (5 to 6 tablespoons), making sure all of the dough is well coated. Transfer the dough on the parchment to the hot baking sheet. Bake until the topping is fully cooked and the edges of the dough start browning a bit, 8 to 10 minutes. Repeat with the remaining dough and topping. To keep the cooked lahmacun soft, stack them and cover with a light kitchen towel.\n5. For serving: Top the lahmacun with some parsley, sliced onion and lemon juice, then roll into a wrap.\n\n### Cook’s Note\nIn order to save time, you can roughly chop all the vegetables, except for the tomatoes, in a food processor, then mix them with the ground beef and spices in the bowl. Just make sure not to overprocess them, or they may start releasing their juices and make the topping watery.\n\n### Tools You May Need\nPrice and stock may change after publish date, and we may make money off these links.\n\nCopyright 2022 Television Food Network, G.P. All rights reserved.\n\n## Tools You May Need\nPrice and stock may change after publish date, and we may make money off these links.\n\n## My Private Notes\nAdd a Note\n\n## Categories:\n[Turkish](https:\/\/www.foodnetwork.com\/topics\/turkish \"Turkish\") [Main Dish](https:\/\/www.foodnetwork.com\/topics\/main-dish \"Main Dish\") [Lunch](https:\/\/www.foodnetwork.com\/topics\/lunch \"Lunch\")\n\n## Looking for Something Else?\n[Quick & Easy](https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/lahmacun-12513701) [More Ground-beef Recipes](https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/lahmacun-12513701) [5 Ingredients or Less](https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/lahmacun-12513701) [Highly Rated](https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/lahmacun-12513701)\n\n[![Chef Name: Food Network Kitchen Full Recipe Name: Grilled Cauliflower Steak with Israeli Couscous and Olives Talent Recipe: FNK Recipe: Food Network Kitchenâ s Grilled Cauliflower Steak with Israeli Couscous and Olives, as seen on Foodnetwork.com Project: Foodnetwork.com, SUMMER\/APPETIZERS\/PASTA Show Name: Food Network \/ Cooking Channel: Food Network]() ![Chef Name: Food Network Kitchen Full Recipe Name: Grilled Cauliflower Steak with Israeli Couscous and Olives Talent Recipe: FNK Recipe: Food Network Kitchenâ s Grilled Cauliflower Steak with Israeli Couscous and Olives, as seen on Foodnetwork.com Project: Foodnetwork.com, SUMMER\/APPETIZERS\/PASTA Show Name: Food Network \/ Cooking Channel: Food Network](https:\/\/food.fnr.sndimg.com\/content\/dam\/images\/food\/fullset\/2014\/5\/12\/0\/FNK_Grilled-Cauliflower-Steak-with-Israeli-Couscous_s4x3.jpg.rend.hgtvcom.406.305.suffix\/1399952799713.webp)](https:\/\/www.foodnetwork.com\/grilling\/grilling-central-course-mains\/photos\/vegetarian-mains \"Vegetarian Mains\")\n\n[Vegetarian Mains 5 Photos](https:\/\/www.foodnetwork.com\/grilling\/grilling-central-course-mains\/photos\/vegetarian-mains)\n\n[![]() ![](https:\/\/food.fnr.sndimg.com\/content\/dam\/images\/food\/editorial\/homepage\/fn-feature.jpg.rend.hgtvcom.406.305.suffix\/1474463768097.webp)](https:\/\/www.foodnetwork.com\/recipes\/lahmacun-recipe-1969779 \"Lahmacun\")\n\n[Lahmacun](https:\/\/www.foodnetwork.com\/recipes\/lahmacun-recipe-1969779)\n\n[![]() ![](https:\/\/food.fnr.sndimg.com\/content\/dam\/images\/food\/editorial\/homepage\/fn-feature.jpg.rend.hgtvcom.406.305.suffix\/1474463768097.webp)](https:\/\/www.foodnetwork.com\/recipes\/main-lobster-roll-recipe-1924058 \"Main Lobster Roll\")\n\n[Main Lobster Roll](https:\/\/www.foodnetwork.com\/recipes\/main-lobster-roll-recipe-1924058)\n\n[![]() 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Discovery, Inc. or its subsidiaries and affiliates. All rights reserved.","attrs_readable_markdown":"Lahmacun\n\nGetting reviews...\n\n- Level: Intermediate\n\n- Total:  3 hr 10 min (includes resting time)\n- Active:  45 min\n\n- Yield: 12 servings\n\nLahmacun (pronounced lah-ma-joun) is a Turkish thin flatbread topped with a mixture of meat and vegetables. The word comes from the Arabic word lahm-bi-ajin, which translates as “meat with dough.” This dish is popular in Turkey, Lebanon, Armenia and other countries in the Levantine region, each of which has its own variation on the same basic recipe. A classic way of serving this flatbread in Turkey is to top it with lemon juice, onions and parsley, then roll it and enjoy it like a wrap. Lahmacun is usually made in a wood-fired oven. Since many home cooks don't have access to one, we developed this recipe using the hot baking sheet method, which results in a similar texture for the dough.\n\n- Level: Intermediate\n\n- Total:  3 hr 10 min (includes resting time)\n- Active:  45 min\n\n- Yield: 12 servings\n\nDeselect All\n\n### Dough:\n5 cups all-purpose flour, plus more for dusting\n\nKosher salt\n\n### Topping:\n1 pound ground beef (90% lean)\n\n2 cups fresh parsley, finely chopped\n\n2 tablespoons olive oil\n\n2 tablespoons tomato paste\n\n1 teaspoon ground cumin\n\n1 teaspoon Aleppo pepper\n\n1 teaspoon sumac\n\n1\/2 teaspoon freshly ground black pepper\n\n4 cloves garlic, minced\n\n2 onions, finely chopped\n\n2 Anaheim peppers, finely chopped\n\n2 large tomatoes, finely diced\n\n1 red bell pepper, finely chopped\n\nKosher salt\n\n### Serving:\n3 cups fresh parsley leaves\n\n1 onion, sliced\n\n2 lemons, cut into wedges\n\n1. For the dough: Put the flour in a large bowl, add 1\/2 teaspoon salt and mix to combine. Gradually add 2 cups of warm water to the flour mixture and mix to bring the dough together. Transfer the dough to a lightly floured surface and knead until it’s soft but not sticky, about 10 minutes. Divide the dough into 12 pieces, about 3.5 ounces each, and shape into balls. Put the balls on a baking sheet lined with parchment and cover with a damp kitchen towel. Let rest for 30 to 45 minutes.\n2. For the topping: Put the ground beef, parsley, olive oil, tomato paste, cumin, Aleppo pepper, sumac, black pepper, garlic, onion, Anaheim peppers, tomatoes, bell peppers and 1 tablespoon salt in a bowl. Mix with a spoon until the ingredients are well combined. Let the mixture sit until the dough is ready.\n3. Place a baking sheet upside down on the middle rack of the oven (or use a pizza stone) and preheat the oven to 450 degrees F.\n4. Place one of the dough balls on a lightly floured surface (keep the rest under the kitchen towel) and roll it out into a thin circle about 10 inches in diameter. Place the dough on a piece of parchment and top it with a thin layer of the topping (5 to 6 tablespoons), making sure all of the dough is well coated. Transfer the dough on the parchment to the hot baking sheet. Bake until the topping is fully cooked and the edges of the dough start browning a bit, 8 to 10 minutes. Repeat with the remaining dough and topping. To keep the cooked lahmacun soft, stack them and cover with a light kitchen towel.\n5. For serving: Top the lahmacun with some parsley, sliced onion and lemon juice, then roll into a wrap.\n\nIn order to save time, you can roughly chop all the vegetables, except for the tomatoes, in a food processor, then mix them with the ground beef and spices in the bowl. Just make sure not to overprocess them, or they may start releasing their juices and make the topping watery.\n\nCopyright 2022 Television Food Network, G.P. All rights reserved.","meta_canonical":null}

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Boilerpipe Text	Lahmacun Getting reviews... Level: Intermediate Total: 3 hr 10 min (includes resting time) Active: 45 min Yield: 12 servings Nutritional Analysis Per Serving Serving Size 1 of 12 servings Calories 346 Total Fat 11 g Saturated Fat 3 g Carbohydrates 49 g Dietary Fiber 4 g Sugar 4 g Protein 14 g Cholesterol 27 mg Sodium 478 mg Lahmacun (pronounced lah-ma-joun) is a Turkish thin flatbread topped with a mixture of meat and vegetables. The word comes from the Arabic word lahm-bi-ajin, which translates as “meat with dough.” This dish is popular in Turkey, Lebanon, Armenia and other countries in the Levantine region, each of which has its own variation on the same basic recipe. A classic way of serving this flatbread in Turkey is to top it with lemon juice, onions and parsley, then roll it and enjoy it like a wrap. Lahmacun is usually made in a wood-fired oven. Since many home cooks don't have access to one, we developed this recipe using the hot baking sheet method, which results in a similar texture for the dough. Level: Intermediate Total: 3 hr 10 min (includes resting time) Active: 45 min Yield: 12 servings Nutritional Analysis Per Serving Serving Size 1 of 12 servings Calories 346 Total Fat 11 g Saturated Fat 3 g Carbohydrates 49 g Dietary Fiber 4 g Sugar 4 g Protein 14 g Cholesterol 27 mg Sodium 478 mg Deselect All Dough: 5 cups all-purpose flour, plus more for dusting Kosher salt Topping: 1 pound ground beef (90% lean) 2 cups fresh parsley, finely chopped 2 tablespoons olive oil 2 tablespoons tomato paste 1 teaspoon ground cumin 1 teaspoon Aleppo pepper 1 teaspoon sumac 1/2 teaspoon freshly ground black pepper 4 cloves garlic, minced 2 onions, finely chopped 2 Anaheim peppers, finely chopped 2 large tomatoes, finely diced 1 red bell pepper, finely chopped Kosher salt Serving: 3 cups fresh parsley leaves 1 onion, sliced 2 lemons, cut into wedges Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake. For the dough: Put the flour in a large bowl, add 1/2 teaspoon salt and mix to combine. Gradually add 2 cups of warm water to the flour mixture and mix to bring the dough together. Transfer the dough to a lightly floured surface and knead until it’s soft but not sticky, about 10 minutes. Divide the dough into 12 pieces, about 3.5 ounces each, and shape into balls. Put the balls on a baking sheet lined with parchment and cover with a damp kitchen towel. Let rest for 30 to 45 minutes. For the topping: Put the ground beef, parsley, olive oil, tomato paste, cumin, Aleppo pepper, sumac, black pepper, garlic, onion, Anaheim peppers, tomatoes, bell peppers and 1 tablespoon salt in a bowl. Mix with a spoon until the ingredients are well combined. Let the mixture sit until the dough is ready. Place a baking sheet upside down on the middle rack of the oven (or use a pizza stone) and preheat the oven to 450 degrees F. Place one of the dough balls on a lightly floured surface (keep the rest under the kitchen towel) and roll it out into a thin circle about 10 inches in diameter. Place the dough on a piece of parchment and top it with a thin layer of the topping (5 to 6 tablespoons), making sure all of the dough is well coated. Transfer the dough on the parchment to the hot baking sheet. Bake until the topping is fully cooked and the edges of the dough start browning a bit, 8 to 10 minutes. Repeat with the remaining dough and topping. To keep the cooked lahmacun soft, stack them and cover with a light kitchen towel. For serving: Top the lahmacun with some parsley, sliced onion and lemon juice, then roll into a wrap. In order to save time, you can roughly chop all the vegetables, except for the tomatoes, in a food processor, then mix them with the ground beef and spices in the bowl. Just make sure not to overprocess them, or they may start releasing their juices and make the topping watery. Copyright 2022 Television Food Network, G.P. All rights reserved.
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The word comes from the Arabic word lahm-bi-ajin, which translates as “meat with dough.” This dish is popular in Turkey, Lebanon, Armenia and other countries in the Levantine region, each of which has its own variation on the same basic recipe. A classic way of serving this flatbread in Turkey is to top it with lemon juice, onions and parsley, then roll it and enjoy it like a wrap. Lahmacun is usually made in a wood-fired oven. Since many home cooks don't have access to one, we developed this recipe using the hot baking sheet method, which results in a similar texture for the dough. Save Recipe - [Pinterest](https://www.pinterest.com/pin/create/button?url=https%3A%2F%2Fwww.foodnetwork.com%2Frecipes%2Ffood-network-kitchen%2Flahmacun-12513701%3Fsoc%3Dsharepin&description=&title=Lahmacun&media= "Share on Pinterest") - [Email](<mailto:?body=https%3A%2F%2Fwww.foodnetwork.com%2Frecipes%2Ffood-network-kitchen%2Flahmacun-12513701&subject=Shared%20from%20Food Network> "Share by Email") - Level: Intermediate - Total: 3 hr 10 min (includes resting time) - Active: 45 min - Yield: 12 servings - Nutrition Info ## Ingredients Deselect All ### Dough: 5 cups all-purpose flour, plus more for dusting Kosher salt ### Topping: 1 pound ground beef (90% lean) 2 cups fresh parsley, finely chopped 2 tablespoons olive oil 2 tablespoons tomato paste 1 teaspoon ground cumin 1 teaspoon Aleppo pepper 1 teaspoon sumac 1/2 teaspoon freshly ground black pepper 4 cloves garlic, minced 2 onions, finely chopped 2 Anaheim peppers, finely chopped 2 large tomatoes, finely diced 1 red bell pepper, finely chopped Kosher salt ### Serving: 3 cups fresh parsley leaves 1 onion, sliced 2 lemons, cut into wedges Add to Shopping List [View Shopping List](https://www.foodnetwork.com/kitchen/shopping-list) [Ingredient Substitutions](https://www.foodnetwork.com/recipes/ingredient-substitution-guide) ## Directions 1. For the dough: Put the flour in a large bowl, add 1/2 teaspoon salt and mix to combine. Gradually add 2 cups of warm water to the flour mixture and mix to bring the dough together. Transfer the dough to a lightly floured surface and knead until it’s soft but not sticky, about 10 minutes. Divide the dough into 12 pieces, about 3.5 ounces each, and shape into balls. Put the balls on a baking sheet lined with parchment and cover with a damp kitchen towel. Let rest for 30 to 45 minutes. 2. For the topping: Put the ground beef, parsley, olive oil, tomato paste, cumin, Aleppo pepper, sumac, black pepper, garlic, onion, Anaheim peppers, tomatoes, bell peppers and 1 tablespoon salt in a bowl. Mix with a spoon until the ingredients are well combined. Let the mixture sit until the dough is ready. 3. Place a baking sheet upside down on the middle rack of the oven (or use a pizza stone) and preheat the oven to 450 degrees F. 4. Place one of the dough balls on a lightly floured surface (keep the rest under the kitchen towel) and roll it out into a thin circle about 10 inches in diameter. Place the dough on a piece of parchment and top it with a thin layer of the topping (5 to 6 tablespoons), making sure all of the dough is well coated. Transfer the dough on the parchment to the hot baking sheet. Bake until the topping is fully cooked and the edges of the dough start browning a bit, 8 to 10 minutes. Repeat with the remaining dough and topping. To keep the cooked lahmacun soft, stack them and cover with a light kitchen towel. 5. For serving: Top the lahmacun with some parsley, sliced onion and lemon juice, then roll into a wrap. ### Cook’s Note In order to save time, you can roughly chop all the vegetables, except for the tomatoes, in a food processor, then mix them with the ground beef and spices in the bowl. Just make sure not to overprocess them, or they may start releasing their juices and make the topping watery. ### Tools You May Need Price and stock may change after publish date, and we may make money off these links. Copyright 2022 Television Food Network, G.P. All rights reserved. ## Tools You May Need Price and stock may change after publish date, and we may make money off these links. ## My Private Notes Add a Note ## Categories: [Turkish](https://www.foodnetwork.com/topics/turkish "Turkish") [Main Dish](https://www.foodnetwork.com/topics/main-dish "Main Dish") [Lunch](https://www.foodnetwork.com/topics/lunch "Lunch") ## Looking for Something Else? 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Readable Markdown	Lahmacun Getting reviews... - Level: Intermediate - Total: 3 hr 10 min (includes resting time) - Active: 45 min - Yield: 12 servings Lahmacun (pronounced lah-ma-joun) is a Turkish thin flatbread topped with a mixture of meat and vegetables. The word comes from the Arabic word lahm-bi-ajin, which translates as “meat with dough.” This dish is popular in Turkey, Lebanon, Armenia and other countries in the Levantine region, each of which has its own variation on the same basic recipe. A classic way of serving this flatbread in Turkey is to top it with lemon juice, onions and parsley, then roll it and enjoy it like a wrap. Lahmacun is usually made in a wood-fired oven. Since many home cooks don't have access to one, we developed this recipe using the hot baking sheet method, which results in a similar texture for the dough. - Level: Intermediate - Total: 3 hr 10 min (includes resting time) - Active: 45 min - Yield: 12 servings Deselect All ### Dough: 5 cups all-purpose flour, plus more for dusting Kosher salt ### Topping: 1 pound ground beef (90% lean) 2 cups fresh parsley, finely chopped 2 tablespoons olive oil 2 tablespoons tomato paste 1 teaspoon ground cumin 1 teaspoon Aleppo pepper 1 teaspoon sumac 1/2 teaspoon freshly ground black pepper 4 cloves garlic, minced 2 onions, finely chopped 2 Anaheim peppers, finely chopped 2 large tomatoes, finely diced 1 red bell pepper, finely chopped Kosher salt ### Serving: 3 cups fresh parsley leaves 1 onion, sliced 2 lemons, cut into wedges 1. For the dough: Put the flour in a large bowl, add 1/2 teaspoon salt and mix to combine. Gradually add 2 cups of warm water to the flour mixture and mix to bring the dough together. Transfer the dough to a lightly floured surface and knead until it’s soft but not sticky, about 10 minutes. Divide the dough into 12 pieces, about 3.5 ounces each, and shape into balls. Put the balls on a baking sheet lined with parchment and cover with a damp kitchen towel. Let rest for 30 to 45 minutes. 2. For the topping: Put the ground beef, parsley, olive oil, tomato paste, cumin, Aleppo pepper, sumac, black pepper, garlic, onion, Anaheim peppers, tomatoes, bell peppers and 1 tablespoon salt in a bowl. Mix with a spoon until the ingredients are well combined. Let the mixture sit until the dough is ready. 3. Place a baking sheet upside down on the middle rack of the oven (or use a pizza stone) and preheat the oven to 450 degrees F. 4. Place one of the dough balls on a lightly floured surface (keep the rest under the kitchen towel) and roll it out into a thin circle about 10 inches in diameter. Place the dough on a piece of parchment and top it with a thin layer of the topping (5 to 6 tablespoons), making sure all of the dough is well coated. Transfer the dough on the parchment to the hot baking sheet. Bake until the topping is fully cooked and the edges of the dough start browning a bit, 8 to 10 minutes. Repeat with the remaining dough and topping. To keep the cooked lahmacun soft, stack them and cover with a light kitchen towel. 5. For serving: Top the lahmacun with some parsley, sliced onion and lemon juice, then roll into a wrap. In order to save time, you can roughly chop all the vegetables, except for the tomatoes, in a food processor, then mix them with the ground beef and spices in the bowl. Just make sure not to overprocess them, or they may start releasing their juices and make the topping watery. Copyright 2022 Television Food Network, G.P. All rights reserved.
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