Somer Sivrioglu's Turkish Lamb Lahmacun

• 4 4

• Preparation time:

• Cooking time:

Ingredients

1 1/3 cups plain flour (plus extra for dusting)
1 tsp salt
½ cup whole meal flour (if using a baking tray)
2 tomatoes
1 red capsicum
75 g capsicum paste
5 garlic cloves
½ bunch flat-leaf parsley
2 tsp chilli flakes
1 tsp freshly ground black pepper
1 tsp salt
200 g minced lamb (about 25 per cent fat)
½ red onion, finely sliced
1 tsp salt
1 tbsp sumac
1 tbsp extra virgin olive oil
Juice of ½ lemon, plus extra to serve

Method

Preheat the oven to its maximum temperature. If you have a pizza stone or tile, place it in the oven. Or leave your baking tray in the oven so it will preheat.

Sift the flour into a mixing bowl and add the salt. Make a well in the middle and slowly pour in ½ cup of lukewarm water. Knead the dough for 5 minutes. Sprinkle some flour on your work surface and then divide the dough into 4 balls. Cover the bowl with a damp cloth and leave to rest.

Score a shallow cross in the base of the tomatoes, then transfer to a heatproof bowl and cover with boiling water. Leave for 30 seconds, then plunge in cold water and peel the skin away from the cross. Roughly chop the tomatoes and capsicum. Coarsely blend the tomatoes and capsicum with the capsicum paste, garlic, parsley, chilli flakes, pepper and salt. Combine the mixture with the lamb mince and stir thoroughly.

Place a ball of dough on the floured work surface and, with floured hands or a rolling pin, flatten into a round about 25 cm wide and less than 5 mm thick. Repeat with the remaining dough balls.

Using a tablespoon thinly spread the lamb mixture onto the rounds. Then press in with your hands.

If you are using a baking tray, take it out of the oven and put a piece of baking paper over it. Dust the baking paper with a little flour. Place the rounds of dough on the baking paper and bake for about 5 minutes, or until the edges are crisp.

Meanwhile, if you are making the salad, finely slice the onion and place in a bowl. Sprinkle with salt and sumac, add the lemon juice and olive oil then mix together with your hands.

Sprinkle the salad over the Lahmacun, squeeze on some lemon juice, and serve immediately.

Notes