Lahmacun Recipe from chef Selami of Urfa Dürüm in Paris !

We miss living in Paris. It's been two years since we moved back to California, and I am so grateful that we are at least able to still work in and visit Paris each year to keep the balance that we were hoping for. But dang, we miss the street food options that were found in the 10th arrondissement, like our favorite Turkish/Kurdish teeny tiny restaurant, Urfa Dürüm. 

Adrian's scribbled recipe from the phone call with Selami, plus our young son's high energy doodle
I woke up on a recent hazy weekend morning and all I wanted was one thing... Lahmacun from Paris.  I popped up from the couch and asked my husband Adrian to call (Adrian's french is fluent, whereas mine is ok) Selami in Paris, the man in charge at Urfa Dürüm, to get the real recipe so we could make it STAT. We had befriended Selami after filming at his restaurant with the team of Anthony Bourdain's show, "The Layover". After that Selami was always so extra welcoming to us. So Adrian picked up the phone and called Selami. He was so happy to hear that we would like to recreate his magic in our California home and casually relayed his recipe in the middle of his dinner service... "it's easy!", he said.  You just have to have a couple Turkish seasonings to make it authentic. These ones: Kirmizi Pul Biber (Aleppo) or Marash pul Biber (Turkish chili with medium heat and a sweet-earthy taste), and Sumac (has a lemony earthy flavor).
 

For the mince you will need:
2 lbs ground lamb
2 medium onions
a bunch of parsley
2 very red bell peppers
Turkish Chili flakes,  either Kirmizi Pol Biber (Aleppo) or Marash
Ground Cumin
Fresh cracked black pepper
Sea Salt 

Dough:
All purpose Flour
Salt
Water

...and for the garnish: 
Red onion, Lemon, Sumac, Tomatoes, Red Onion, Parsley 
(you can also add a handful of your fave lettuce)

Equipment: Wooden pizza paddle and pizza stone


Before you start prepping, place your pizza stone on the middle rack of the oven and pre-heat to 450-500 degrees. Nice and hot.

First deseed and devein the bell peppers and chop them into very fine pieces. Then finely chop the onion. Put ground lamb, chopped peppers, and onions into a big bowl and add 1-2 TB of Turkish chili flakes ( these chili flakes have a medium heat to them, so add as much or little as you like), 1/4 cup of chopped parsley, 1 TB of ground cumin, and 1 TB ( more or less) of salt and pepper. Mix well. 



Selami did not give us any specifics about making the dough, he simply said to mix flour, salt and water gently together and hand knead a little bit until you get a very soft dough. Divide dough into individual portions,  form into tennis sized balls and cover for 15 minutes. We used about 4 cups of flour and poured a fair amount water into the flour well and slowly mixed the water in with our hands. Add about 1 teaspoon or so of salt. We experimented a little and it was easy to achieve. We covered our dough with plastic wrap, but you can pre-form all dough and simply cover with a tea towel if you have lots of people to feed and you will use it quickly.


I couldn't find my rolling pin so I used my 4 year olds, hey it worked!
Toss some flour on your work surface and roll out a ball of dough into a very thin round 10" shape, then place rolled out dough onto a well floured pizza paddle (or large cutting board) . Using your hands, start pressing a thin layer of lamb mixture over the dough.  Gently transfer to the pizza stone using jab like gestures, to get it on the stone properly. This will take a little practice. You can give the paddle a few test shakes to make sure the Lahmacun is moving around ok. Make sure there is a nice layer of flour on your board, the flour acts like tiny ball bearings that help make the transfer to the stone way easier. Bake for about 8-10 minutes. Check on it and when the edges get crispy and light brown, it's done.


En route to the hot as oven
Et Voilà !! Now just throw on the garnishes and roll up and grub
 Watch the short video below of Adrian placing the final touches on the first Lahmacun to come out of the oven. From the streets of Paris to our lunch time mouths in California. Yes!

video


Urfa Durum in Paris:
56 rue du Faubourg Saint-Denis, 75010
Open every day except Sunday

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