Lahmacun Recipe

Some time ago I mentioned that I will post the recipe for Lahmacun,

Turkish Pizza Dough Ingredients

6 cups of all purpose flour	2 1/2 tbsp of dry yeast
1 cup of warm water	350 ml of warm water
1 tsp sugar	1 tsp salt

 

The Lahmacun Topping Ingredients

500 gr of lamb mince	1 1/2 large tomato, skinned and finely chopped
1 large onion, finely chopped	1 tsp crushed black pepper
1 1/2 tsp of cumin	1 heaped tbsp of tomato paste
1 heaped tbsp of pepper paste	1 small bunch of flat leaf parsley, finely chopped
1 tsp of Marash pepper (use flaked chilli as an alternative)	2 tbsp of Olive oil
1/6 cup of water

 

Making the Flat Bread Dough

1. In a bowl, mix the yeast, 1 cup of water and sugar and set aside until it froths.
2. Sift the flour in a large mixing bowl, forming a well in the middle.
3. Pour the frothing yeast mixture in the well.
4. Slowly add 350ml warm water to the flour mixture and continue to mix well until you have a soft dough.
5. Knead for 10 minutes by hand or 5 minutes using a mix master with a bread hook attachment.
6. Leave the dough covered with a tea towel in a warm place to rise and double in size.

Preparing the Turkish Pizza Topping and Dough

1.  Place the topping ingredients in a bowl and with wet hands mix well.
2. Adding a little water at a time, mix the mince until it becomes a wet paste.
3. Place in the fridge until you need it.
4. Once the dough has risen, knead it a few times to remove the gas and air.
5. Divide into 6 equal pieces. 
6. Roll each portion into little balls and place on a lightly floured surface.
7. Cover with a moist towel over the top to stop them from drying out.
8. Take 1 bread roll at a time, and using a rolling pin, roll them out into a flat thin round and stretch with your hands as you go.

Lahmacun Final Steps

1. Pre heat the oven to 180 degrees Celcius.
2. Break up the mince into 6 equal portions and spread it right to the edges of the pizza base.
3. Bake in the oven on a pizza tray or stone for approx 15-20 minutes, until the meat has browned and cooked.
4. Sprinkle with a parsley and tomato salad, squeeze some lemon over them.
5. Enjoy.

Recipe from: http://www.turkishthymecooking.com.au/turkish-recipes/breads/lahmacun.html
 
Or if you don't have the time/are too lazy to be kneading the dough, just use tortilla wraps as a base!

Also, I like to cook the meat a little beforehand so that it's not undercooked.

This is what mine turned out like:

Lahmacun: Delish with parsley and tomato.

Lahmacun: Up close and personal!