Lamb and Tomato Flatbreads

Lahmacun

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Preparation info

  • Difficulty

    Medium

Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

Also known as Turkish pizza, lahmacun is a soft thin dough spread with delicious spicy lamb. You can use this recipe to make any size lahmacun you like, four, two, or even a dozen little meze lahmacuns to nibble with drinks.

Ingredients

For the Flat Breads

  • dried yeast 1 tsp
  • sugar ½ tsp
  • warm water 150 ml/¾ cup
  • strong white flour 350 g/12 oz
  • salt ½ tsp

For the Topping

  • olive oil 2 tbsp
  • pomegranate molasses 2 tbsp
  • garlic 2 cloves, squashed and chopped with salt
  • onion 1, grated
  • minced lamb 250 g/½ lb
  • kirmizi biber 2 tsp
  • chopped fresh mint 2 tsp, or 1 tsp dried
  • onion 1, sliced into rings
  • tomatoes 2, sliced into rings
  • sumac 1 tsp
  • a bunch of parsley, chopped
  • lemon 1
  • salt

Method

  • Start with the dough. Kickstart the yeast with the sugar in the warm water, and set aside for ten minutes or so until it froths. Put the flour into a mixing bowl, add the salt and yeast and work it until it forms a ball. Knead the ball on a floured surface for five to ten minutes, until it is springy and smooth. Return to the bowl, and cover with a damp cloth somewhere warm.
  • For the topping, mix the first seven ingredients together in a bowl. Refrigerate.
  • In an hour your dough will have doubled in size. Rub two baking trays with olive oil and put them in the oven, setting it to 220°C. Knock back the dough, knead it briefly on a floured board, and divide it into two, four, or more pieces. Roll and stretch each piece into a circle, pulling the dough with your hands.
  • Spread a thin layer of the topping onto each lahmacun, and scatter with the sliced onion and tomato rings. Give them a little drizzle of oil and pop them into the oven as quickly as you can, to stop the heat escaping.
  • Check the lahmacun after twenty minutes: the meat should be cooked. Sprinkle them with the parsley, the sumac and a squeeze of lemon, and share them round.