Dinner: Lahmacun

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

Ingredients

1 tablespoon olive oil
1/2 small onion, chopped
1 garlic clove, chopped
1/2 serrano chile, seeded, chopped
1 14-ounce can whole peeled tomatoes
1/4 cup canned piquillo peppers, chopped
2 teaspoons light brown sugar
2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper

Instructions

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. Bring to a boil, reduce heat, and simmer, stirring often and mashing with a potato masher (or a spoon), until thickened, 15 –20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper to taste.

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