Lahmacun

Lahmacun

By
From
Mark Hix On Baking
Makes
12
Photographer
Jason Lowe

Just up the road from where I live in east London there is a Turkish community where you will find flower shops, hairdressers and takeaways open all night. Every so often you come across a shop specialising in lahmacun, the delicious Turkish equivalent of pizza. Thin breads, topped with spicy minced lamb, they're served straight from the oven until they run out – you can't get anything simpler and better to eat.

Ingredients

Quantity Ingredient
1 teaspoon honey
3g dried yeast
100ml water, warmed
100g plain flour
100g wholewheat flour
1 tablespoon olive oil
1 teaspoon salt

For the topping

Quantity Ingredient
salt
freshly ground black pepper
250g minced lamb
1 red onion, peeled and finely chopped
2 tablespoons olive oil
2 garlic cloves, peeled and crushed
1/3 teaspoon ground cinnamon
1/3 teaspoon ground allspice
3 tomatoes, finely chopped
2 tablespoons pine nuts
1 tablespoon mint, chopped

Method

  1. Mix together the honey and yeast in the water until the yeast has dissolved. Put the flours, olive oil and salt into a mixer set with the dough hook attachment and add the water and yeast mixture. Mix for 2–3 minutes – you may need to stop the machine if it is a large bowl and scrape the sides to make sure all the ingredients are mixed. Alternatively, mix the ingredients together by hand to form a smooth dough before kneading for 5 minutes.
  2. Transfer the dough to a clean bowl, cover with cling film and leave somewhere warm to rise for about an hour, until doubled in size.
  3. Meantime, prepare the topping. Season and fry the lamb and onion in the olive oil on a high heat with the garlic, cinnamon and allspice for 3–4 minutes until lightly coloured, stirring every so often. Add the tomatoes, turn down the heat and cook, stirring occasionally, for a further 3–4 minutes. The mix should be fairly dry; if it’s not then leave it on the heat for another minute or so. Add the pine nuts and mint and leave to cool.
  4. Transfer the dough on to a lightly floured surface and, using the heel of your hands, knock the air out of it so it returns to its original size. Divide the mixture into 12 pieces and shape them with your thumb and fingers into little rounds. Preheat the oven to 200°C. Roll out the pieces into 8–10 cm long ovals and put them onto lightly oiled baking trays. Spoon the lamb mixture on thinly in the centre, leaving about a 1 cm border around the edges. Cook for 6–7 minutes and eat immediately.
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