Pizza and Turkish flatbreads
A quick street-food-style wrap made with lahmacun, a thin Turkish flatbread topped with spiced ground meat. Add pickled vegetables, onion and parsley, roll it tightly and finish with lemon juice. The tangy pickles balance the seasoned meat.
Add the yeast to the lukewarm water, then combine it with the flour and salt. Knead into a soft dough, cover and let it rest for 25 minutes.
Blend the ground meat, onion, red bell pepper, tomato paste, black pepper and dried mint into a smooth mixture.
Divide the dough into 6 pieces and roll each one into a thin round. Spread a thin layer of the meat mixture over each round.
Bake in an oven preheated to 250°C / 480°F for 8–10 minutes, until the edges are lightly browned.
Arrange the pickles, onion and parsley over the flatbreads as soon as they come out of the oven. Squeeze lemon juice over them, roll tightly and serve hot.
Important: Assemble the wrap while the flatbread is still hot from the oven, or it may crack and fall apart. Allergen: contains wheat (gluten).
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