Name: Lahmacun with Spiced Minced Lamb and Herbs
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 pizzas
Ingredients: 300 g plain flour; 180 ml water; 15 g yeast; 1 teaspoon sugar; 1 teaspoon salt; 2 tablespoons olive oil; 350 g ground lamb; 1 pc onion; 1 pc red bell pepper; 2 pcs tomatoes; 3 cloves garlic; 1 tablespoon olive oil; 1 teaspoon sweet paprika; 1 teaspoon ground caraway; 0.5 teaspoon chili flakes; 1 handful parsley; salt; lemon

Step by step process

Preparing the dough

1
Traditional Turkish lahmacun starts with the perfect dough. In a bowl, mix the flour with salt and sugar. Dissolve the yeast in lukewarm water (about 35 °C), leave to activate for 5 minutes, then add to the flour along with the olive oil. Knead into a smooth, supple dough, cover with a clean cloth and leave to rise in a warm place for 30 minutes.
2
Divide the risen dough into 4 equal portions. Roll each portion out on a floured surface into a very thin, round flatbread about 25-28 cm in diameter. The thinner the base, the crispier the result.

Filling and baking

3
Preheat the oven to 250 °C (or set to maximum with the grill function). Finely chop the onion, red pepper and tomatoes and place in a bowl. Add the minced lamb, crushed garlic, olive oil, sweet paprika, ground cumin, chilli flakes and salt. Mix everything thoroughly by hand into a compact filling.
4
Spread the meat filling evenly over the rolled-out dough, pressing it all the way to the edges, lahmacun has no bare border. Transfer onto a hot baking tray lined with parchment paper.
5
Bake each lahmacun for 7-9 minutes until the edges are golden and crispy and the meat is cooked through. The thin dough bakes quickly, so keep an eye on the oven.
6
Sprinkle the finished lahmacun with fresh parsley and a squeeze of lemon juice. Roll into a tube or fold in half and serve immediately while still crispy.
TIP:
First, gently press the lemon to release the juice more easily. Cut it in half and squeeze the juice using a juicer or a handheld press. Strain through a fine sieve so that only clear juice remains, with no pulp or seeds.