Turkish Thin Crust Lahmacun with Spicy Lamb Topping

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turkish flat pide 1

turkish flat pide 3

I came across this delicious recipe for a Turkish lahmacun (pronounced “lah-mahjun”) which is a thin crust version of the heavier well known pide. It was a recipe from a cookbook called Anatolia by Somer Sivrioglu and David Dale and the flavours of their toppings are to die for – it had spicy lamb, juicy tomato and capsicum sauce and zingy red onions.

I couldn’t get capsicum paste as specified in their recipe but I think you could substitute with tomato paste or with Dolmio’s spicy pepper (capsicum) sauce as I did instead. The best part is this recipe didn’t use any yeast and require you to wait for the dough to rise, it was so easy and straight to business!

Makes 4

What you need

Base
1 ⅓ cups plain flour
1 tsp salt
½ cup warm water

Topping
2 tomatoes
1 red capsicum
⅓ cup spicy capsicum sauce / 2 tbsp tomato paste
5 garlic cloves, finely diced
½ bunch parsley, finely chopped
1 tbsp chilli flakes
1 tsp ground coriander
¼ tsp paprika
1 tsp pepper
1 tsp salt
200g minced lamb

Red onion and sumac salad
½ red onion, finely chopped
1 tsp salt
1 tbsp sumac
1 tbsp extra virgin olive oil
juice of ½ lemon
¼ cup chopped parsley

What to do

Preheat your oven to 230° C, and place your baking tray in the oven to preheat.

Mix flour and salt in a mixing bowl, make a well in the center and pour in the warm water. Mix together with your hand until it forms a dough. Then turn out onto a floured surface and knead for 5 minutes. The dough will start to become smooth and elastic-like. Cut into 4 balls and cover with glad wrap, then leave aside to rest.

Score a shallow cross in the base of the tomatoes, then transfer to a bowl and cover with boiling water. Leave for 30 seconds, then plunge in cold water and peel the skin away from the cross. Cut the tomato in half and scoop out the stalks and seeds with a spoon, then roughly chop. Finely dice the capsicum. Mix the tomatoes and capsicum with the capsicum sauce (or tomato paste), garlic, parsley, chilli flakes, ground coriander, paprika, pepper and salt. At this point taste your mixture and season to your preferred tastes, it should taste pretty good! Then combine the mixture with the lamb mince and set aside.

Place a ball of dough on the floured work surface and with a floured rolling pin, flatten into a round about 25cm wide and less than 5mm thick.

Take your baking tray out of the oven and put a piece of baking paper over it. Place the round of dough on the baking paper. At this point I wanted to use more of my capsicum sauce and so I spread a teaspoon of sauce on the base but you can skip this step if you wish. Then spread one quarter of the lamb mixture onto the round. Bake for about 10 minutes, or until the edges are crisp.  Repeat with the remaining dough balls.

For the red onion salad, mix all ingredients together in a bowl.

When the lahmacuns are ready, sprinkle the red onion salad over the lahmacuns, squeeze on lemon juice, and tuck in!

To add even more flair, you could drizzle some tahini mixed with yoghurt over the top, and some toasted pine nuts.

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