Lahmacun

Ingredients

• 400g plain flour, plus extra for dusting
• 7g instant yeast
• 1 tsp salt
• 1 tsp sugar
• 250ml warm water
• 1 tbsp olive oil
• 300g minced lamb, not too lean
• 1 onion, quartered
• 1 red bell pepper, deseeded
• 3 garlic cloves
• 1 tomato, quartered
• Large handful flat-leaf parsley, stalks included
• 2 tbsp tomato paste
• 1 tbsp Turkish red pepper paste
• 1.5 tsp salt for the topping
• 1 tsp ground cumin
• 1 tsp red pepper flakes
• 0.5 tsp ground allspice
• 1 tsp sumac
• 2 lemons, cut into wedges
• Handful of rocket, parsley and thinly sliced red onion to serve

Before you cook

• Whisk the flour, yeast, salt and sugar together in a large bowl.
• Pour in the warm water and olive oil and bring the dough together with your hands.
• Knead on a lightly floured surface for 8 minutes until smooth and elastic.
• Return the dough to the oiled bowl, cover, and leave in a warm place for 90 minutes until doubled.
• Pulse the onion, bell pepper, garlic, tomato and parsley in a food processor to a coarse wet paste, then drain off any pooled liquid.
• Mix that paste with the lamb, tomato paste, red pepper paste, salt, cumin, red pepper flakes and allspice until evenly combined.

Steps

1. Slide a heavy baking tray or pizza stone onto the top shelf of the oven and heat it to its maximum temperature, at least 250C, for 30 minutes.
2. Knock back the risen dough and divide it into six equal pieces.
3. Roll each piece into a ball, cover them, and rest for 10 minutes.
4. Roll one ball out on a floured surface into a very thin round about 24cm across, thin enough to see the worktop through it.
5. Lift the round onto a floured sheet of baking paper.
6. Spread a sixth of the meat mixture over the dough in a thin even layer, going right to the edge.
7. Slide the paper and lahmacun onto the hot tray and bake for 5 to 7 minutes, until the edges are crisp and the meat is cooked through and darkened.
8. Shape and bake the remaining lahmacun the same way, keeping the cooked ones stacked and covered with a cloth so they stay soft.
9. Scatter the sumac over the sliced red onion and toss with the rocket and parsley.
10. Lay a handful of the salad down the centre of each lahmacun, squeeze over lemon, roll it up tightly and eat with your hands.