Lahmacun
A paper-thin flatbread with lamb and pepper paste, baked three minutes in a screaming oven.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a dough from the flour, water, yeast and salt for eight minutes and prove it an hour.
Blend the onion, pepper and tomato and press the purée through a sieve: the spare water is not wanted.
Mix the lamb with the vegetable purée, the pepper paste, chopped parsley, flakes and salt. It should be as thick as a pâté.
Heat the oven with a stone at full power for forty minutes.
Roll the balls of dough paper-thin, twenty-five centimetres across, and spread the topping thinly right to the edges.
Bake on the stone three or four minutes. The edges should colour and the middle stay soft: a lahmacun is rolled up to eat.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: No machine-readable author provided. Rainer Zenz assumed (based on copyright claims). · CC BY-SA 3.0