These are called lahmacun in Turkey and they’re one of my favourite snacks. This is a classic recipe, but there are loads of different versions so experiment as you like. You could make the dough the day before, as it will keep in the fridge overnight, but needs an hour to wake up before you roll it.
- 350 ml (12 fl oz) lukewarm water (around 37°C)
- 1 tbsp dried yeast
- 1 pinch sugar
- 2 tbsp olive oil
- 500 g (1¼ lb) strong white bread flour (or “00” flour), plus extra for dusting
- ½ tsp table salt
- 300 g (11 oz) minced lamb
- 1 red onion, chopped
- 1 tomato, chopped
- 1 green chilli, chopped
- 2 garlic cloves, chopped
- 2 tsp cumin seeds
- 2 tsp ground coriander
- sea salt, to season
- 1 pinch Turkish chilli flakes, or 1 red chilli, finely chopped (optional)
- 1 tsp sumac (optional)
- 1 squeeze lemon juice
- 1 large handful flat-leaf parsley leaves
- 1 large handful mint leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 1 hour
In a bowl, mix the warm water with the yeast, sugar and oil. Leave for about 10 minutes to froth up.
Meanwhile, mix the flour and salt in a large mixing bowl and make a well in the centre. Add the liquid to make a sticky dough. Turn out the dough onto a well-floured surface and knead until it is transformed into a glossy, stretchy dough. Return to the bowl, cover tightly with plastic wrap and leave somewhere warm for about 1 hour. Once risen, turn out again and knead for a few more minutes.
Preheat the oven to its hottest setting 230°C–300°C (450–475°F/Gas 8–9) and put a pizza stone or heavy roasting tray in to get really hot.
On a large board, chop together the lamb, onion, tomato, green chilli, garlic, cumin and coriander to make a smooth mush. Season well.
On a well–floured surface, roll your dough into 4 large rounds, about ½ cm (¼ inch) thick. Spread the lamb mix thinly on top of the dough. Remove the hot baking tray from the oven and very carefully transfer the lahmacuns onto it (you might find a tart tin base or something flat useful for this). Bake for about 5 minutes, until slightly bubbly and brown at the edges. Sprinkle with the chilli flakes and the sumac if you want. Add a squeeze of lemon and roll up with the parsley and mint leaves to eat.