Lahmacun — Turkish Flatbread with Spiced Lamb

Shopping list

• 300 g strong white bread flour — plus extra for dusting

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• 1 tsp instant yeast

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• 0.5 tsp salt

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• 180 ml warm water

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• 1 tbsp olive oil

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• 250 g lamb mince

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• 1 piece onion — finely chopped

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• 2 piece tomatoes — finely chopped

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• 1 tbsp tomato purée

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• 2 clove garlic — minced

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• 1 tsp ground cumin

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• 1 tsp paprika

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• 0.5 tsp ground black pepper

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• 3 tbsp fresh parsley — finely chopped

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• 1 piece lemon — cut into wedges

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Step by step

1. 1

   In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil, then mix into a soft dough.

2. 2

   Knead on a lightly floured surface for 8– 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm spot for 1 hour until doubled.

3. 3

   Meanwhile, prepare the topping: in a bowl, combine the lamb mince, onion, tomatoes, tomato purée, garlic, cumin, paprika, black pepper, and half the parsley. Mix thoroughly; the mixture should be spreadable. Season with salt to taste.

4. 4

   Preheat your oven to 240°C (220°C fan) and place a large baking tray or pizza stone inside to heat.

5. 5

   Punch down the risen dough and divide into 4 equal pieces. Roll each piece on a floured surface into a very thin oval about 3 mm thick.

6. 6

   Spread a thin, even layer of the lamb mixture over each flatbread, right to the edges.

7. 7

   Carefully transfer one or two lahmacun onto the hot baking tray (work in batches if needed) and bake for 6– 8 minutes until the edges are crisp and the meat is cooked through.

8. 8

   Remove from the oven, scatter with the remaining parsley, and serve immediately with lemon wedges. Roll up like a wrap to eat.