BLOOD SAUSAGE LAHMACUN

YOU WILL NEED

FOR THE DOUGH

• Advanced: One recipe of homemade khachapuri dough from Melissa Weller’s A Good Bake

  OR

• Intermediate: Refrigerated pizza dough

  OR

• Easy: Lavash, yufka, or (gasp) flour tortillas

FOR THE TOPPING

• Equal parts morcilla and adjika (or all-pepper ajvar in place of the adjika), pulsed in a food processor until unified

• Thinly sliced onion, lemon juice, sumac and parsley, all tossed together with a little salt and set aside

WHAT TO DO

Preheat the oven to 425 degrees F. If using dough, roll out very thin circles about 8 inches in diameter and transfer them to a baking sheet (or sheets) lined with parchment. If using premade lavash/yufka/tortillas, just place them on a baking sheet (parchment optional).

Spread a thin layer of the morcilla/adjika topping to the edge of each circle. Sprinkle with salt and drizzle with olive oil. Bake until the topping sizzles and the dough is crispy at the edges and done in the center, 5-15 minutes (depending on thickness).

Serve topped with the dressed onions.