Recipe

Lahmacun

Name: Lahmacun
Prep time: 1 h 25 min
Cook time: 10 min
Total time: 1 h 35 min
Yield: 1 serving
Ingredients: 100 g strong white flour; 0.5 tsp fast-action dried yeast; 0.25 tsp caster sugar; 0.25 tsp fine salt; 60 ml lukewarm water; 1 tsp olive oil; 100 g minced lamb; 0.5 small onion; 1 clove garlic; 0.5 medium tomato; 0.25 red pepper; 3 tbsp flat-leaf parsley; 1 tsp tomato purée; 1 tsp Turkish red pepper paste (biber salçası); 0.5 tsp ground cumin; 0.5 tsp sweet paprika; 0.25 tsp chilli flakes (pul biber); 0.25 tsp salt; 1 pinch black pepper; 0.5 lemon

Wafer-thin Armenian-Turkish flatbread spread with a spiced minced lamb paste and baked fiercely hot, so the edges blister while the topping stays juicy. Rolled up around parsley with a hard squeeze of lemon, it is street food at its best.

Lunch & dinner 25g+ protein 8g+ fibre

95 min85 prep · 10 cookMedium813 kcalper serving

Method

Stir 100 g of strong white flour, 0.5 tsp of fast-action yeast, 0.25 tsp of caster sugar and 0.25 tsp of fine salt together in a bowl. Pour in 60 ml of lukewarm water and 1 tsp of olive oil and bring together into a soft, slightly sticky dough.
Knead on an unfloured worktop for 8 minutes, until smooth and elastic and the dough springs back when pressed. Return it to the bowl, cover with a cloth and leave in a warm place for 1 hour, until roughly doubled.
Meanwhile make the topping: put 100 g of minced lamb in a bowl with 0.5 small onion chopped or grated to a pulp, 1 crushed garlic clove, 0.5 medium tomato seeded and chopped very fine, 0.25 red pepper chopped very fine and 2 tbsp of chopped parsley.
Add 1 tsp of tomato purée, 1 tsp of red pepper paste, 0.5 tsp of ground cumin, 0.5 tsp of sweet paprika, 0.25 tsp of chilli flakes, 0.25 tsp of salt and 1 pinch of black pepper. Work everything with your hand for 2 minutes until it is a loose, spreadable paste with no lumps of meat, then cover and chill for at least 30 minutes while the dough proves.