Lahmacun

Ingredients

• 400 gbread flour
• 7 gyeast
• 250 gground lamb
• 1onion — grated
• 2tomatoes — grated
• 2 tbsppepper paste
• 1 tspcumin
• parsley — chopped
• 200 mlwarm water
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the dough. In a large mixing bowl, combine 400 g bread flour and 7 g yeast. Gradually add 200 ml warm water while mixing with your hands until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest in a warm place until it doubles in size, which should take about an hour.
2. While the dough is rising, prepare the topping. Finely chop 1 onion and 2 tomatoes, removing excess seeds and liquid from the tomatoes to avoid a soggy topping. In a large bowl, combine the chopped onion and tomatoes with 250 g ground lamb, 2 tbsp pepper paste, 1 tsp cumin, and a handful of finely chopped parsley. Mix well with your hands until all ingredients are evenly distributed. Season to taste with fine sea salt and black pepper, ensuring the mixture is well-seasoned but not overly salty.
3. Once the dough has risen, punch it down to release the air. Divide it into small, equal-sized balls, roughly the size of a golf ball. Roll each ball out on a floured surface into a thin, round disc, about 20 cm in diameter. The dough should be thin enough to be almost translucent but not tear.
4. Preheat your oven to its highest setting, around 250°C, and place a baking sheet inside to heat up. Alternatively, if using a pizza stone, allow it to heat thoroughly in the oven. This ensures a crispy base for the Lahmacun.
5. Spread a thin layer of the lamb mixture evenly over each dough disc, pressing down gently to ensure it adheres well. The layer should be thin enough to cook quickly but cover the entire surface of the dough.
6. Carefully transfer the topped dough onto the preheated baking sheet or pizza stone. Bake in the oven for about 5-7 minutes, or until the edges of the dough are golden brown and crispy, and the lamb topping is cooked through with a slightly browned appearance. The aroma should be rich and inviting, signaling that the Lahmacun is ready.
7. Remove the Lahmacun from the oven and immediately sprinkle with a little more salt if needed. Serve hot, garnished with additional fresh parsley if desired, and enjoy with family and friends as is traditional in southeastern Anatolia.