Lahmacun

Method

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1. Mix the flour, yeast, sugar and salt, add the warm water and olive oil, and knead 8 minutes until smooth. Prove, covered, for 1 hour until doubled.

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2. Grate the onion, pepper and tomatoes, then squeeze each one hard in a cloth. The topping must be almost dry.

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3. Combine the lamb with the squeezed vegetables, garlic, tomato purée, pepper paste, parsley, spices and salt. Mix thoroughly with your hands into a spreadable paste and refrigerate 30 minutes.

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4. Heat the oven to its maximum, at least 250°C / 480°F, with a baking steel or heavy tray inside for 45 minutes.

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5. Divide the dough into six. Roll each as thin as you can, 25 cm across and almost translucent, using flour sparingly.

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6. Spread a very thin layer of the meat mixture right to the edges, using the back of a spoon. You should almost be able to see the dough through it.

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7. Slide onto the hot steel and bake for 4 to 6 minutes, until the edges are crisp and the meat is cooked and sizzling.

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8. Pile with parsley and red onion tossed with sumac, squeeze over lemon, roll up tightly and eat with your hands.

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Chef’s Tips

• Thinner is always better, for both dough and topping. A thick lahmacun is just a flatbread.
• Squeeze the grated vegetables until no more liquid comes out — this is the single most important step.
• They freeze well half-baked: bake 3 minutes, cool, freeze, then finish for 3 minutes from frozen.

Pairing Suggestions

• Ayran, the salted yogurt drink, or a cold lager
• Serve with a shepherd's salad and pickled chillies
• Finish with baklava

Storage & Reheating

Best straight from the oven. Keeps 2 days; reheat at 220°C / 430°F for 4 minutes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.