Name: Homemade lahmacun Turkish mincemeat topped flatbread
Cook time: 30 min
Yield: 4 Person(s)
Cuisine: Turkish
Ingredients: 500, Grams ,Strong flour; 250, Mls ,Water; 1, Teaspoon ,Salt; 350, Grams ,Fatty lamb or beef mince meat; 50, Grams ,Sheep tail fat, chopped fine or grated (Optional); 1, Teaspoon ,Tomato salça (Triple concentrate tomato paste); 1, Teaspoon ,Pepper salça; 1, Handful ,Fresh parsley; 2, ,Cloves garlic; 1, ,Large red pepper; 1, ,Green pepper (sweet or hot depending on your taste); 1, Teaspoon ,Pul Biber / Aleppo pepper flakes; 1, Teaspoon ,Isot pepper flakes; 1/2, Teaspoon ,Black pepper; 1/2, Teaspoon ,Cumin; 1/2, Teaspoon ,Salt

Homemade lahmacun Turkish mincemeat topped flatbread

(1 Reviews)

Thin dough base with a flavour-punching topping of spiced mince, garlic, onion, tomato, peppers, and parsley.

Prep

1h

Cook

30m

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Category:	Turkish Street Foods Meat 'Et'
Seasons	All
Cuisine Type	Turkish

Ingredients

For the dough

500 Grams Strong flour
250 Mls Water
1 Teaspoon Salt

For the topping

350 Grams Fatty lamb or beef mince meat
50 Grams Sheep tail fat, chopped fine or grated (Optional)
1 Teaspoon Tomato salça (Triple concentrate tomato paste)
1 Teaspoon Pepper salça
1 Handful Fresh parsley
2 Cloves garlic
1 Large red pepper
1 Green pepper (sweet or hot depending on your taste)
1 Teaspoon Pul Biber / Aleppo pepper flakes
1 Teaspoon Isot pepper flakes
1/2 Teaspoon Black pepper
1/2 Teaspoon Cumin
1/2 Teaspoon Salt

Homemade lahmacun Turkish mincemeat topped flatbread Directions

Either using a mixer or on a clean dry worktop, sift the flour and add the salt.
Create a hole in the centre of the flour and pour in the water into the centre and combine the ingredients.
Continue to knead until the dough is firm and smooth (This takes around 10 to 15 minutes)
Put the dough to rest covered for as long as possible but a minimum of 30 minutes.
Chop the onion, peppers, garlic, tomatoes and parsley as small as possible or if preferred using a blender.
In a large mixing bowl combine the mince and tail fat if using.
Add the salças and spices and kneed together, mix in the chopped vegetables.
Cover and set aside.
Preheat the oven to the 250degrees Celcius or as high as it will go.

Cooking Option 1

Take a couple of oven tray and place them in the oven upside down. When the lahmacuns are ready to place them onto the preheated trays.

Cooking Option 2

Place the rolled bases on the oven trays and then add the topping, place the tray into the oven.

Dough rolling

Divided the dough equally into 8 to 10 portions.
Flour your work surface and the top of a dough ball.
Use the palm of your hand to flatten out the ball into a circle, flip and repeat.
Making sure both below and the top of the dough is sufficiently floured begin to roll out to a small dinner plate-sized circle.
Repeat in batches of 2 to 4.
Top each of the dough bases with the topping, starting from the centre as you add the topping gently press the meat into the dough working outwards towards the edges. Leave half a cm or so to allow the dough to crisp.
Using a pizza peel/slice or tea towel lift the dough onto the oven trays and bake for 8 to 10 minutes.
For an extra crispy base, you first cook the dough on the oven floor for 2 minutes before transferring to trays.
Serve with fresh herbs such as rocket and parsley and wedges of lemon and spices.

Recipe notes

The dough needs at least 30 minutes to rest before rolling but will be easier to handle with longer resting.

The fat is optional but if not used of if using low-fat mince it's important to use grated onion to keep the topping moist.

The lahmacun can be tricky to pick up it's, therefore, easier to place them on an oven tray before topping but you'll get a crispier base if you place them on a hot tray.

I find them easier to handle by placing the rolled dough on a clean tea towel that has been dusted with flour. Then topped when it's time to transfer to the oven I peel back the towel and place on to the tray much like you would use a please. Practice makes perfect.

If rolling the dough out to a circle using an 'oklava' (a thin batten rolling pin' it makes it easier to start by creating the circle with the palm of your hand. Place the oklava in the centre of the circle and your hands on either side of the oklava. With a little pressure on your left hand roll the oklava away from you. Transfer the pressure to your right hand and roll the pin back towards you. Repeat with the occasional dusting of flour with the mantra 'Up to left and right back down'.