Name: Lahmacun
Yield: Makes 8 (enough for 4 people, just)
Ingredients: 1 tablespoon olive oil; 1 medium onion, finely chopped; 150 g bread flour; ½ teaspoon salt; 125 ml warm water; 100 g plain flour; 1 teaspoon easy-blend yeast or 6g fresh; pinch of cayenne; pinch of ground allspice; ½ teaspoon cumin; 2 tablespoons tomato purée; 2 tablespoons finely chopped flat-leaf parsley, plus more for serving; 1 tablespoon pomegranate molasses (or lemon juice); 4 tablespoons melted butter; 1 fat garlic clove, finely grated; 2 tablespoons olive oil; 250 g lamb, very finely chopped in the processor

Preparation info

Makes
8

Difficulty
Medium

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

This is one of the first things I order in Turkish restaurants – though there are variants of it in all Eastern Mediterranean cuisines – and if you haven’t tried it, do so now. The simplest, if not the most appetizing, way to describe it is to say that it is a sort of Turkish pizza with a topping of finely ground lamb. Imagine discs of gold-rimmed soft-crumbed flatbread, with a smear of spiced and peppery-lemony meat daubed on top. We make these for lunch, with just a green salad and maybe