Lahmacun Fırın

Ingredients

• 400 gground lamb
• 4 roundspide dough
• 2 tbsppepper paste
• parsley — chopped
• to tastefine sea salt and black pepper

Method

1. Begin by placing 400 g of ground lamb into a mixing bowl. Add 2 tablespoons of pepper paste, a generous pinch of fine sea salt, and freshly ground black pepper to taste. Mix thoroughly with your hands until the spices and paste are evenly distributed throughout the meat, ensuring the flavors are well integrated.
2. Heat a large skillet over medium-high heat and add a splash of oil. Once the oil is shimmering, add the seasoned lamb in a single layer. Allow the meat to brown without stirring for a few minutes, then use a spatula to break it into smaller pieces, ensuring each piece develops a deep, rich color.
3. Continue cooking the lamb until it is fully browned and cooked through, which should take about 5 to 7 minutes. The meat should be fragrant and slightly crispy on the edges, indicating it is ready for the next step.
4. While the lamb is cooking, preheat your oven to its highest setting, ideally around 240°C (465°F), to mimic the intense heat of a traditional Turkish bakery.
5. Once the lamb is cooked, taste and adjust the seasoning with more salt or pepper if needed. Chop a handful of fresh parsley finely and stir it into the lamb mixture, adding a fresh, herbal note to the dish.
6. Roll out each of the 4 rounds of pide dough on a lightly floured surface until they are thin. Spread a portion of the lamb mixture evenly over each dough round, pressing it gently to adhere.
7. Place the prepared lahmacun on a baking sheet and transfer to the preheated oven. Bake for about 5 to 8 minutes, or until the edges of the dough are golden and crisp, and the topping is sizzling.
8. Remove the lahmacun from the oven and let them cool slightly before serving. They should be enjoyed hot, with the crispy base and aromatic topping providing a delightful contrast. Serve with a side of rice, bread, or a simple salad for a complete meal.