Lahmacun with Lamb

Pasta and Pizza | Turkish cuisine

⏳ Time

2 hours 15 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use either ready-made ground lamb or chop a piece of lamb in a food processor.

Ingredients

Wheat Flour - 8.8 oz
Salt - ½ teaspoon
Water - 6 fl oz
Dry yeast - 1 teaspoon
Olive Oil - 2 tablespoons
Onion - 1 head
Garlic - 1 clove
Lamb - 8.8 oz
Cayenne Pepper - to taste
Ground Cumin - ½ teaspoon
Passata Tomato Sauce - 2 tablespoons
Meyer Lemon Juice - 1 tablespoon
Butter - 2 tablespoons
Parsley - to taste

Step by Step guide

Step 1

Mix the flour, yeast, and salt in a large bowl. Pour in slightly warmed water and oil, and mix well until a homogeneous mass forms. Then knead the dough for about 5–10 minutes until it becomes elastic and smooth. Place the dough in an oiled bowl, cover with plastic wrap, and leave in a warm place to rise for about an hour. The dough should double in size.

Step 2

Finely chop the onion and grate the garlic. Season with salt and sauté in vegetable oil until soft. Then add the ground lamb and all the spices to the skillet, and after a moment, pour in the tomato paste. Stirring constantly, cook the meat for about 10 minutes until the lamb is no longer pink. Add the parsley and lemon juice.

Step 3

Remove the dough from the bowl and punch it down on the table to release excess air. Roll out the dough to a thickness of about 3 mm and cut out 25 circles with a sharp-edged cutter or glass, each about 6–7 cm in diameter. Place the circles on a greased baking sheet, cover with a damp towel, and let sit for about 10 minutes.

Step 4

Meanwhile, preheat the oven to 392°F. Remove the towel from the baking sheet, brush the dough circles with melted butter, especially around the edges, and distribute the filling evenly over the dough circles — about 1 teaspoon of filling on each. Spread the filling evenly across the surface of the dough, leaving a few millimeters at the edge. Place the baking sheet in the oven and bake for 8–10 minutes.

Step 5

Remove the baking sheet from the oven and cover with a towel to prevent a hard crust from forming. When the stuffed flatbreads cool slightly, sprinkle them with parsley and serve with sauce.