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For the dough
- 800g strong plain flour
- 7g sachet dried easy blend yeast
- 1 tbsp olive oil
- 450ml hand warm water, approx
- 1 tsp sugar
- ½ tsp salt
For the topping
- 1 red onion, skin removed, cut in half
- 1 small red pepper, deseeded and cored
- 2 cloves garlic
- 2 tbsp fresh chopped coriander
- 200g minced beef or lamb
- 2 tsp paprika
- 1 tsp ground allspice
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- Grated rind ½ a lemon
- 2 large tomatoes finely diced
- Fresh flat leaf parsley or coriander
- Lemon wedges
- 75g feta cheese crumbled, optional
How to prepare lahmacun
- Put the ingredients for the dough into a bowl or food processor. Mix well to form a smooth dough. Turn out onto a lightly floured surface. Knead by hand to form a smooth pliable dough that does not stick to your hands. Add a little extra water if the dough is too firm and a little extra flour if the dough is too sticky. Put into a bowl. Cover with cling wrap and leave in a warm place for 2 hours.
- Meanwhile, prepare the topping. Put half of the onion, pepper, garlic and coriander into a blender and blend until finely chopped. Put the minced meat into a bowl. Stir in the blended ingredients, spices and lemon rind. Slice the remaining half of the onion and add to the mixture. Stir well. Cover and chill until required.
- Preheat oven and two baking trays to 230C/210C fan/gas 8.
- Knead the dough for 5 minutes. Divide the dough into 8, roll out each piece thinly on a lightly floured surface, into an oblong or round shape that will fit onto the baking tray. Place each onto a large piece of baking paper. Divide the meat topping between the doughs. Bake two at a time on the hot baking trays. Cook for 10 minutes or until the dough is browned and the meat cooked through.
- Serve hot scattered with tomato, parsley or coriander, feta cheese (if using) and a lemon wedge.