Pizza and Turkish flatbreads
Lahmacun is a traditional Turkish flatbread topped with a spiced minced-meat mixture and baked at high heat. This much-loved street-food classic is served as a wrap with parsley, lemon and charred vegetables.
Stir the yeast into the lukewarm water and leave it to stand. Knead the flour, salt and yeast mixture into a soft dough. Cover and leave to rest for 40 minutes.
Process the onion, pepper, tomato and parsley. Add the ground meat, pepper paste, Turkish red pepper flakes, cumin and salt, then mix to a purée-like consistency. Drain off any excess liquid from the vegetables.
Divide the dough into balls. On a floured work surface, roll each one into a very thin round. Spread a thin layer of the meat topping over each round.
Bake the lahmacun in an oven preheated to 250°C / 480°F until the edges are crisp and the meat is cooked through; this should take only a short time. Serve hot with parsley and lemon, rolled up as a wrap.
Spread the minced red meat mixture in a thin layer and bake it at high heat for a short time; the dough must stay thin to become crisp. Contains gluten. Stack and cover the lahmacun as they come out of the oven to keep them soft. Serve hot.
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