Name: Lahmacun
Yield: 4 Servings
Ingredients: 1 tablespoon olive oil; ½ small onion, chopped; 1 garlic clove, chopped; ½ serrano chile, seeded, chopped; 1 14-oz. can whole peeled tomatoes; ¼ cup canned piquillo peppers, chopped; 2 teaspoons light brown sugar; 2 teaspoons red wine vinegar; ½ teaspoon ground cumin; Kosher salt, freshly ground pepper; ½ cup (1 stick) unsalted butter; 1 small onion, finely chopped; 4 garlic cloves, finely chopped; ½ pound ground lamb; ¼ pound ground beef; 1 teaspoon Aleppo pepper; 1 teaspoon ras-el-hanout; ½ teaspoon ground cumin; Kosher salt and freshly ground black pepper; ½ pound pizza dough, room temperature; Kosher salt and freshly ground black pepper; 1 cup fresh flat-leaf parsley leaves; 1 tablespoon fresh lemon juice; Olive oil (for drizzling)

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Matt Duckor

This thin, crisp Turkish flatbread is typically rolled into a cone before eating.

Recipe notes