Turkish lahmacun with a lemony salad
Thin, crisp Turkish flatbreads spread with spiced lamb, baked hot and fast, then piled with a sharp sumac salad and rolled up to eat. A fun weekend fakeaway everyone can build their own way.
Ingredients
- 400 g Plain flour
- 7 g Fast-action dried yeast, 1 sachet
- 3 g Caster sugar
- 5 g Salt
- 15 ml Olive oil
- 400 g Lamb mince
- 1 Onions, roughly chopped
- 1 Peppers, red, roughly chopped
- 2 Tomatoes, roughly chopped
- 0.2 Garlic, 2 cloves
- 20 g Fresh parsley
- 30 g Tomato purée
- 4 g Paprika
- 3 g Ground cumin
- 1 g Dried chilli flakes, optional, for heat
- 4 g Salt
- 1 g Black pepper
- 1 Red onions, thinly sliced
- 4 g Sumac
- 20 g Fresh parsley, leaves picked
- 2 Tomatoes, sliced
- 1 Little gem lettuce, shredded
- 1 Lemons, half juiced, half in wedges
- 15 ml Olive oil
Method
- Mix the flour, yeast, sugar and salt in a large bowl. Add the oil and 250ml warm water and bring together into a soft dough. Knead on a lightly floured surface for 5 minutes until smooth.
- Put the dough back in the bowl, cover and leave somewhere warm until doubled in size.
- Blitz the onion, pepper, tomatoes, garlic and parsley in a food processor to a coarse paste (or chop everything very finely). Mix into the raw mince with the tomato purée, paprika, cumin, salt and pepper. Stir in the chilli flakes last if using.
- Rub the sliced red onion with the sumac and a pinch of salt, then toss with the parsley, tomatoes, lettuce, lemon juice and olive oil.
- Heat the oven to its highest setting, around 240°C (220°C fan), with two large baking trays inside to get really hot.
- Divide the dough into 8 balls and roll each one out very thinly into a long oval on baking paper. Spread a thin layer of the topping right to the edges.
- Slide the lahmacun, on their paper, onto the hot trays, two or three at a time. Bake until the edges are crisp and the meat is cooked through.
- Squeeze over a little lemon, pile on some salad, roll up and eat straight away.