Name: Anatolian Meat Snack (Lahmacun)
Yield: Makes 2-3 large lahmacun
Cuisine: Turkish
Ingredients: salt and freshly ground black pepper; small bunch of parsley and mint, finely chopped; 1 tablespoon lemon juice; 1 scant teaspoon kırmızı biber; 1 green chilli, finely chopped; 1 tomato, skinned and chopped; 4-6 teaspoons tomato paste; 8 oz/225 g minced lamb; knob of butter; 4 cloves garlic, crushed with salt; 1 large onion, finely chopped; a few drops sunflower or olive oil; ½ teaspoon salt; 12 oz/350 g strong white flour; ½ teaspoon sugar; ¼ pint/150 ml lukewarm water; 1 scant teaspoon dried yeast

Preparation info

Makes
2-3
large lahmacun

Difficulty
Medium

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

This ancient Middle Eastern version of pizza makes a tasty snack. It consists of thin bread dough spread with a layer of piquant minced meat, sprinkled with fresh parsley and lemon juice, then rolled up into a cone.

Ingredients

For the dough

1 scant teaspoon dried yeast
¼ pint/150 ml lukewarm water

Method

Preheat oven to 450F/Mark 8/230C
Preheat baking sheets
Cream the yeast with the sugar in a little of the lukewarm water until it froths.
Sift the flour and salt into a bowl. Make a well in the centre and add the yeast and the rest of t