This is what dreams are made of
Kosher salt and freshly ground black pepperIngredient Info:
Ras-el-hanout, a Moroccan spice blend, and Aleppo pepper are available at specialty foods stores and some supermarkets.Heat oil in a large skillet over medium-high heat. Add onion, garlic, and serrano chile and cook, stirring often, until beginning to brown, about 4 minutes. Add tomatoes, breaking them up with your hands, piquillo peppers, brown sugar, vinegar, and cumin; season with salt and pepper.
Spread each round of dough with a layer of tomato sauce; season with salt and pepper and top with a thin layer of meat mixture. Working in batches, cook lahmacun until crusts are browned and crisp, 10–12 minutes. Toss parsley and lemon juice in a small bowl. Top each lahmacun with parsley mixture and drizzle with oil.Recipe by
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