Lahmacun

Ingredients

• 300 g T55 all-purpose flour
• 180 ml warm water
• 4 g active dry yeast
• 7 g fine salt
• 30 ml olive oil
• 250 g ground lamb
• 1 piece yellow onion
• 2 pieces ripe tomato
• 1 piece green bell pepper
• 2 cloves garlic
• 1 bunch flat-leaf parsley
• 25 g tomato paste
• 30 g Turkish sweet pepper paste
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp Aleppo pepper flakes
• 1 pinch ground black pepper
• 2 pieces lemon
• 1 piece red onion
• 1 tsp ground sumac

Method

1. Mix the flour, yeast, salt, warm water, and a portion of the olive oil, then knead until you get a soft, smooth, and barely sticky dough.
2. Cover the dough and let it rest in a warm place until it becomes softer and slightly puffed to the touch.
3. Meanwhile, very finely mince the yellow onion, tomatoes, green bell pepper, garlic, and a good portion of the parsley, until you get a moist, almost spreadable texture.
4. Combine the minced vegetables with the ground lamb, tomato paste, sweet pepper paste, spices, black pepper, remaining salt, and a drizzle of olive oil; the topping should be soft, fragrant, and easy to spread.
5. Divide the dough into portions, roll them into balls, then roll them out very thinly on a lightly floured surface, keeping a round or oval shape.
6. Spread a thin layer of topping all the way to the edges of each flatbread; it should cover the dough without being too thick and heavy.
7. Bake on a very hot baking sheet or a preheated pizza stone, until the edges are blistered, the bottom is golden, and the topping is fully cooked but still juicy.
8. Toss the sliced red onion with the sumac, then serve the lahmacun immediately with lemon wedges, fresh parsley, and sumac onions; squeeze the lemon over the top and roll it up to eat.

Nutrition

Per serving

Energy

570.1 kcal

Protein

20.53 g

Carbohydrate

68.32 g

Fat

23.9 g

Fibre

6.77 g

Calcium

43.69 mg

Iron

2.1 mg

Magnesium

35.98 mg