Dinner

Turkish Lahmacun

Name: Turkish Lahmacun
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Vietnamese
Ingredients: 500g strong white bread flour; 10g fast-action yeast; corn flour, for sprinkling; 2 tomatoes, peeled, seeded and chopped; 2 green chillies, seeded and finely diced; 4 spring onions, chopped; 1 bunch parsley, finely chopped for the filling and roughly chopped to finish; 250g ground beef; 2 tsp chilli flakes; 1 pinch ground cumin; 1 tsp allspice; 2 tablespoons olive oil; 1/2 lemon, juiced; 1 red onion, sliced; 125ml water; 250ml water; water, boiling, boiling water; 1 tsp salt; 1 tsp salt; ½ tsp black pepper, freshly ground

Thin homemade flatbreads topped with a spiced beef, tomato, chilli, and herb mixture, baked until crisp at the edges.

1 hr 20 min
690 kcal
Vietnamese

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Sift the flour into a large bowl, make a well in the centre, and sprinkle in the yeast.
Step 2:
Pour 125ml water over the yeast, then flick flour over the liquid to create a layer.
Step 3:
Cover and leave in a warm place for 15 minutes, until cracks appear on the surface of the flour layer.
15 min
Step 4:
Mix in 250ml more water and 1 teaspoon salt, then knead for about 10 minutes until the dough is elastic and no longer sticky. Add a little more flour if needed.
10 min
Step 5:
Cover and leave in a warm place for 30 minutes, until doubled in size.
30 min
Step 6:
Heat the oven as high as it will go, about 240C/220C fan/gas 9, and lightly sprinkle one or two baking trays with corn flour.
Step 7:
Pour boiling water over the tomatoes, leave briefly, then drain and slip off the skins.
Step 8:
Halve the tomatoes, remove the stalks and seeds, discard them, and chop the flesh.
Step 9:
Halve the chillies lengthways, remove the stalks, seeds, and white inner membrane, then rinse them.
Step 10:
Cut the chillies into fine lengthwise strips, then finely dice them crosswise.
Step 11:
Mix the tomatoes, chillies, spring onions, finely chopped parsley, ground beef, chilli flakes, cumin, allspice, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper in a bowl.
Step 12:
Briefly knead the dough, divide it into four pieces, and shape each piece into a ball.
Step 13:
Roll each ball into a thin circle, place on the prepared baking trays, and spread with a thin layer of the meat mixture.
Step 14:
Bake each flatbread for 10–15 minutes, until the edges begin to darken.
10–15 min
Step 15:
Remove from the oven, sprinkle with roughly chopped parsley and sliced red onion, and squeeze over a few drops of lemon juice. Serve immediately.