Lahmacun

Let's Cook

1. Step 1.

   In a large bowl, combine 300g white bread flour and 100g wholemeal bread flour. Crumble in 8g fresh yeast, then add 5g salt and 250g water. Mix thoroughly with your hands or a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 10–15 minutes until the dough is smooth, strong, and springy. Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 2 hours.

2. Step 2.

   After 2 hours, punch the dough down once or twice to deflate it, then knead it firmly and fold it in on itself to remove any large air bubbles. Cover again and let it rest for another 2 hours.

3. Step 3.

   While the dough rests, prepare the topping: Peel and roughly chop 1 onion, 1 carrot, 1 large garlic clove, 1 deseeded red pepper, and 1 large tomato. Place them in a food processor along with a handful of parsley leaves. Pulse until finely chopped but not puréed—you want small, even pieces.

4. Step 4.

   Transfer the chopped vegetables to a fine-mesh sieve or wrap them in a clean kitchen towel and squeeze firmly to remove as much excess liquid as possible. In a large bowl, combine the drained vegetables with ½ tsp ground cumin, ½ tsp ground coriander, 1 tsp sumac, ½ tsp dried chilli flakes (if using), 250g minced lamb, and salt and pepper to taste. Mix well with your hands until evenly combined. Wash your hands thoroughly after handling the raw meat. The topping can be made ahead and refrigerated until needed.

5. Step 5.

   About 30 minutes before baking, preheat your oven to 220°C (200°C fan)/425°F/gas 7. Place two baking stones or heavy baking sheets in the oven to heat up. Divide the rested dough into 4 equal pieces (about 165g each), shape each into a smooth ball, cover with a damp cloth, and let them relax for 30 minutes.

6. Step 6.

   Lightly dust a rolling pin and your work surface with flour. Roll one dough ball into an oval about 2–3mm thick (less than ⅛ inch). Spoon a quarter of the topping evenly over the dough, spreading it to the edges and pressing it gently into the surface. Fold the edges of the dough up and over slightly to create a small rim. Repeat with the remaining dough balls and topping.

7. Step 7.

   Carefully transfer one lahmacun onto a floured peel or the back of a baking sheet, then slide it onto the hot baking stone in the oven. Bake for about 5 minutes, until the topping is cooked through and has taken on a little color, but the base is not crisp. Repeat with the remaining lahmacun, baking them one at a time or in batches if your oven is large enough.

8. Step 8.

   As each lahmacun comes out of the oven, top it immediately with sliced fresh chilli (if using), sliced red onion, a generous squeeze of lemon juice, a dollop of plain yogurt, and a sprinkling of chopped parsley. Serve right away.