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Lahmacun (pronounced lah-ma-jun)

In summer serve lahmacun with wedges of lemon, slices of ripe tomato and a big bunch of flat leaf parsley to put in the middle and roll up before eating. In winter replace the tomato with a drizzle of pomegranate molasses, add toasted pine nuts and parsley.

Serves: 4 Time: mins
Ingredients:

Topping

  • 250g kid mince
  • 1 onion, peeled and chopped
  • 2 peeled tomatoes (fresh or tinned)
  • 1 small red pepper, deseeded and chopped finely
  • 1 tbsp olive oil
  • 1 tsp tomato paste
  • 1 tsp chilli flakes (preferably Turkish)
  • ½ tsp ground cumin seeds
  • Pinch ground cinnamon
  • ½ tsp salt

Dough

  • 500g strong white bread flour
  • 1 tsp dried yeast
  • 5g salt
  • 
Olive oil for oiling your hands and surface for initial knead
  • 
350ml cold water

To Serve

  • 1 lemon, cut into wedges
  • 1 large bunch parsley, washed and dried
  • Ripe tomatoes, quartered

Method:

Dough Method

  1. Put the flour, salt and yeast in a big mixing bowl and add the water.
  2. Give the ingredients a good mix to combine.  After a minute or so of mixing, the dough should be cohesive but will still feel wet ands sticky.  Don’t add more flour.
  3. Place a damp cloth over the bowl and leave for an hour or so until almost doubled in size.
  4. When ready, turn the dough out onto the lightly oiled surface and knead it gently with lightly oiled hands for a minute.

Lahmucan Method

  1. Pre heat the oven to maximum.
  2. Put all the topping ingredients apart from the kid mince into a food processor or blender and blend to a coarse paste. Do not over mix. Add the kid mince and very briefly mix. Set aside.
  3.  Put the pizza stone or baking tray into the oven to pre heat.
  4. On a well-floured surface roll each dough ball into thin ovals getting the dough as thin as possible without tearing.
  5. Carefully remove the pizza stone or baking tray form the oven and place on a heatproof surface.
  6. Lay the lahmacun on the tray and use a spoon to smear a thin layer of the topping all over the dough.
  7. Bake for 6-8 minutes until the dough is crisp and the topping is well cooked. Serve immediately.

James Whetlor

Author James Whetlor

Owner and head butcher at Cabrito.

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