serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
Dough
- 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
Topping
- 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
To serve
- 1 large handful flat-leaf parsley leaves
- 1 large handful mint leaves
Resting time 1 hour
Instructions
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.
Cook's Notes
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.
