Türkiye · Türkiye
Lahmacun (Turkish Flatbread with Spiced Lamb)
Thin rolled dough topped with a spiced lamb and tomato mixture, baked until crisp at the edges.
Lahmacun is thin enough to eat folded, and in the cities it is street food even though the neighbourhood bread shops make it too. Roll the dough thin enough that the topping reaches almost to the edge and the middle blisters rather than browns. It is served hot and wrapped, with lemon and a handful of greens.
Ingredients
- bread flour400 g
- instant yeast6 g
- sugar5 g
- fine salt (for dough)6 g
- olive oil30 ml
- lukewarm water220 ml
- ground lamb300 g
- ripe tomato, grated200 g
- onion, finely chopped80 g
- green bell pepper, chopped60 g
- flat-leaf parsley, chopped20 g
- tomato paste30 g
- red pepper flakes4 g
- pomegranate molasses15 ml
- fine salt (for topping)6 g
- ground cumin3 g
Directions
- 1
Combine flour, yeast, sugar, salt, oil and water; knead 8 minutes until smooth; rise 60 minutes.
dough is doubled in size - 2
Combine lamb, tomato, onion, pepper, parsley, tomato paste, pepper flakes, pomegranate molasses, cumin and salt.
- 3
Divide dough into 8 balls; roll each into a thin 20 cm round.
- 4
Spread 2 tbsp topping thinly over each round, leaving a 1 cm border.
- 5
Bake at 240°C for 8 minutes until edges are crisp and topping is cooked.
edges are golden and crisp - 6
Rest 2 minutes; serve with lemon and parsley.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content