Lahmacun

Classic Turkish flatbread rolled paper-thin, spread with a spiced beef and pepper topping and baked crisp in a very hot oven; roll it up and eat it hot.

Ingredients

• 170 g white flour
• 100 g (scant ½ cup) lukewarm water
• 10 g olive oil
• 3 g (1 tsp) dry yeast
• 6 g (1 tsp) salt
• 140 g ground beef (20% fat)
• 50 g onion (1 small)
• 70 g tomato (1 small)
• 30 g red bell pepper
• 15 g parsley
• 5 g garlic (1-2 cloves)
• 12 g red pepper paste
• 8 g tomato paste
• 3 g (1 tsp) red pepper flakes

Instructions

1. 1

   Dissolve the yeast in the lukewarm water; add the flour, olive oil and half of the salt and knead for 8-10 minutes into a smooth dough. Cover and let rise in a warm place for 1 hour.

2. 2

   Very finely chop or pulse the onion, tomato, red bell pepper, garlic and parsley; drain excess tomato juice.

3. 3

   Knead the ground beef with the vegetables, red pepper paste, tomato paste, red pepper flakes and remaining salt for 3-4 minutes.

4. 4

   Preheat the oven with a baking tray inside to its highest setting (250 °C).

5. 5

   Divide the risen dough into 4 balls and roll each one paper-thin, 25-28 cm across, on a floured surface.

6. 6

   Divide the topping into four and press it in a thin layer right to the edges of each round with your fingertips.

7. 7

   Slide onto the hot tray and bake at 250 °C for 8-10 minutes, until the edges are golden and the topping is cooked; serve hot.

Nutrition

Per serving