I first came across lahmacun when I was working in a local take away a few years ago. The boss brought some downstairs and I was hooked. Lahmacun is also known as Turkish flatbread pizza. It’s the same principal as a pizza but the dough is made with milk, barely kneaded and left to prove for 2 hours before being rolled with a rolling pin until its a few millimetres thick. It’s all about the lush savoury topping and less about the dough, so long as it rises, is rolled thin enough and left to crisp long enough – you’re on the right track! This is my own take on the original recipe that was given to me all those years ago.
I have found it better to use lamb instead of beef mince for the topping and I use rainbow peppercorns and paprika salt. It’s best to make the meat mixture for the topping at least 24h in advance to allow the meat to marinade in all of the different flavours. I like it the traditional Turkish way but the rest of my family prefer to eat it in traditional pizza form, with chips! It really doesn’t matter if you use lamb or beef, it’s just a case of personal preference. This recipe is a brilliant light Summer family meal and with cheaper prices on some store cupboard staples at Morrisons such as olive oil vegetable oil & sugar, it’s cheap to make lahmacun & incredibly delicious.
- 500g lamb mince
- 2 x pimento piquillo by Fragata
- 1/2 green pepper
- 2 x sun-dried tomatoes (the kind that are preserved in oil)
- 1 large salad onion
- 2 tsp red paprika powder
- 1.5 tsp cumin seeds
- 1.5 tsp ground rainbow pepper
- 2 tsp paprika salt
- 5 tbsp olive oil
- 5 cups of flour I use a combination of half plain/half self raising
- 1/4 pint of milk
- 10 tbsp oil - I use a combination of half olive oil/half vegetable oil
- 3 tsp salt
- 1 tsp sugar
- 1 1/2 tbsp fast acting yeast
- combine all the ingredients for the dough in a bowl and knead either by hand (10 mins) or with a dough hook attachment (5 mins)
- cover and leave to prove for 2 hours.
- cut the dough into 15 balls and roll out with a rolling pin until approx 2-5 mm thick
- put all the ingredients into a food processor and using the blade attachment
- the result should be a smooth paste that has the consistency of baby food
- transfer the mixture into a bowl and cover with cling film
- leave to refrigerate for a minimum of 2 hours.
- top each dough base with a tablespoon or two of the meat mixture
- bake on a baking sheet in a hot oven gas mark 9 for 7 minutes until the base is crispy and the topping is browned
- to serve the traditional Turkish way, place green salad leaves, thinly sliced red onions and roll it up and eat!
Disclaimer – I was sent a hamper of products from Fragata to use creatively in the kitchen
This post is an entry for the #MorrisonsMum (or #MorrisonsDad) Summer Recipe eBook Challenge sponsored by Morrisons,
which has recently cut prices on over a thousand every day products.
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