Lahmacun

Ingredients

Quantities for 6 servings.

• 400 g Plain flour
• 240 ml Warm water
• 5 g Dried yeast
• 400 g Minced lamb
• 1 piece Onion
• 1 piece Red pepper
• 1 piece Tomato
• 2 tbsp Biber salçası pepper paste
• 20 g Parsley
• 1 tsp Pul biber flakes
• to taste Lemon and herbs to serve
• to taste Salt

Method

1. Knead a dough from the flour, water, yeast and salt for eight minutes and prove it an hour.
2. Blend the onion, pepper and tomato and press the purée through a sieve: the spare water is not wanted.
3. Mix the lamb with the vegetable purée, the pepper paste, chopped parsley, flakes and salt. It should be as thick as a pâté.
4. Heat the oven with a stone at full power for forty minutes.
5. Roll the balls of dough paper-thin, twenty-five centimetres across, and spread the topping thinly right to the edges.
6. Bake on the stone three or four minutes. The edges should colour and the middle stay soft: a lahmacun is rolled up to eat.