Lahmacun recipe
Key information
Preparation time: 30 minutes plus proving
Cooking time: 10 minutes
Serves: 8
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the dough
800g strong plain flour
7g sachet dried easy blend yeast
1 tbsp olive oil
450ml hand warm water, approx
1 tsp sugar
½ tsp salt
For the topping
1 red onion, skin removed, cut in half
1 small red pepper, deseeded and cored
2 cloves garlic
2 tbsp fresh chopped coriander
200g minced beef or lamb
2 tsp paprika
1 tsp ground allspice
1 tsp ground cumin
½ tsp ground cinnamon
Grated rind ½ a lemon
To serve
2 large tomatoes finely diced
Fresh flat leaf parsley or coriander
Lemon wedges
75g feta cheese crumbled, optional
How to prepare lahmacun
- Put the ingredients for the dough into a bowl or food processor. Mix well to form a smooth dough. Turn out onto a lightly floured surface.
- Knead by hand to form a smooth pliable dough that does not stick to your hands. Add a little extra water if the dough is too firm and a little extra flour if the dough is too sticky.
- Put into a bowl. Cover with cling wrap and leave in a warm place for 2 hours.
- Meanwhile, prepare the topping. Put half of the onion, pepper, garlic and coriander into a blender and blend until finely chopped. Put the minced meat into a bowl. Stir in the blended ingredients, spices and lemon rind. Slice the remaining half of the onion and add to the mixture. Stir well. Cover and chill until required.
- Preheat oven and two baking trays to 230°C/210°C fan/gas 8.
- Knead the dough for 5 minutes. Divide the dough into 8, roll out each piece thinly on a lightly floured surface, into an oblong or round shape that will fit onto the baking tray. Place each onto a large piece of baking paper. Divide the meat topping between the doughs. Bake two at a time on the hot baking trays. Cook for 10 minutes or until the dough is browned and the meat cooked through.
- Serve hot scattered with tomato, parsley or coriander, feta cheese (if using) and a lemon wedge.