Turkey / Main
Lahmacun
A paper-thin flatbread with lamb and pepper paste, baked three minutes in a screaming oven.
Ingredients
- Plain flour400 g
- Warm water240 ml
- Dried yeast5 g
- Minced lamb400 g
- Onion1
- Red pepper1
- Tomato1
- Biber salçası pepper paste2 tbsp
- Parsley20 g
- Pul biber flakes1 tsp
- Lemon and herbs to serveto taste
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Knead a dough from the flour, water, yeast and salt for eight minutes and prove it an hour.
Blend the onion, pepper and tomato and press the purée through a sieve: the spare water is not wanted.
Mix the lamb with the vegetable purée, the pepper paste, chopped parsley, flakes and salt. It should be as thick as a pâté.
Heat the oven with a stone at full power for forty minutes.
Roll the balls of dough paper-thin, twenty-five centimetres across, and spread the topping thinly right to the edges.
Bake on the stone three or four minutes. The edges should colour and the middle stay soft: a lahmacun is rolled up to eat.
