Turkish lahmacun
Traditional Turkish lahmacun: thin wheat flatbreads topped with a spiced beef mixture, herbs, and lemon, baked to a crisp and finished with parsley, onions, and lemon juice.
Pasos
- 1
Sift the strong white bread flour into a large bowl, make a well in the center and sprinkle in the yeast. Pour 125 ml water over the yeast, then fold flour over the liquid to create a layer. Cover and leave to rise in a warm place for 15 minutes until cracks appear on the surface.
- 2
Knead with 250 ml more water along with 1 teaspoon salt and knead the dough for about 10 minutes until elastic and no longer sticky. If needed, add a little more flour. Cover and leave to rise again in a warm place for 30 minutes until doubled in size.
- 3
Preheat the oven to the highest temperature possible (about 240°C 240 °C · 464 °F · Gas 9 · Fuego alto / 220°C 220 °C · 428 °F · Gas 7 · Fuego alto fan / gas 9) and lightly dust one or two baking trays with cornmeal.
- 4
Pour boiling water over the tomatoes, stand briefly, then drain and slip off the skins. Cut the tomatoes in half, remove stalks, scoop out seeds, and chop the flesh.
- 5
Halve the chillies lengthways, remove stalks, seeds and inner membrane, rinse. Cut lengthwise into fine strips, then crosswise into fine dice.
- 6
Put the tomatoes, chillies, spring onions, finely chopped parsley, beef mince, spices, 1 teaspoon salt and ½ teaspoon freshly ground black pepper into a bowl and mix well.
- 7
Take the dough, knead briefly, then divide into four pieces and shape each into a ball. Roll each ball into a thin circle, place on the prepared trays. Spread with a thin layer of the meat mixture.
- 8
Bake each flatbread for 10-15 mins until the edges begin to darken. After removing from the oven, sprinkle the lahmacun with the roughly chopped parsley and sliced onion, then squeeze over a few drops of lemon juice. Serve straightaway.
