Turkish Lahmacun

Instructions

1. 1

   Mix Flour and Yeast

   4 min

   In a spacious mixing bowl, sift 500g strong white bread flour and create a well in the center. Sprinkle 10g fast action yeast into the well and pour 125ml water over it. Cover the yeast with a thin layer of flour and allow it to rest in a warm environment for about 15 minutes, or until you notice cracks forming on the surface, indicating the yeast is activated.

2. 2

   Knead the Dough

   8 min

   Next, add 250ml water and 1 tsp salt to the mixture. Use your hands to combine the ingredients, kneading the dough for approximately 10 minutes until it achieves an elastic and non-sticky texture. If the dough feels too wet, incorporate a little more flour as needed. Cover the bowl and let it rise in a warm spot for about 30 minutes, or until it has doubled in size.

3. 3

   Preheat the Oven

   2 min

   Set your oven to its highest temperature, aiming for around 240°C (or 220°C if using a fan oven, gas mark 9). While the oven heats up, lightly dust one or two baking trays with corn flour to prevent sticking.

4. 4

   Prepare the Tomatoes

   4 min

   To prepare the 2 tomatoes, pour boiling water over them and let them sit for a couple of minutes to soften the skins. Afterward, peel off the skins, halve the tomatoes, remove the stalks and seeds, and chop the flesh into small pieces.

5. 5

   Chop the Green Chillies

   4 min

   Take the 2 green chillies, slice them in half, and carefully remove the stalks, seeds, and white inner membrane. Rinse the halves under cold water, then cut them into fine strips and dice them into small pieces for an even distribution in the mixture.

6. 6

   Mix the Meat Topping

   6 min

   In a mixing bowl, combine the chopped tomatoes, diced chillies, 4 chopped spring onions, a chopped bunch of parsley, 250g ground beef, 2 tsp chilli flakes, a pinch of ground cumin, 1 tsp allspice, 2 tablespoons olive oil, 1 tsp salt, and ½ tsp black pepper. Stir the mixture thoroughly until all components are well blended and the flavors are evenly distributed.

7. 7

   Shape the Dough

   8 min

   Briefly knead the risen dough to release any air bubbles, then divide it into four equal portions. Roll each portion into a thin circle, ensuring they are evenly shaped. Place the rolled dough onto the prepared baking trays and spread a thin layer of the meat mixture over each flatbread, allowing for even coverage.

8. 8

   Bake and Serve

   60 min

   Bake the flatbreads in the preheated oven for 10-15 minutes, or until the edges start to darken and the toppings are cooked through. Once removed from the oven, garnish with roughly chopped parsley, sliced 1 red onion, and a few drops of freshly squeezed ½ lemon juice. Serve immediately while hot for the best flavor and texture!

FAQ