Lahmacun

Ingredients

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

To serve

• 2 large tomatoes finely diced
• Fresh flat leaf parsley or coriander
• Lemon wedges
• 75g feta cheese crumbled, optional

How to prepare lahmacun

1. 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. 
2. 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.
3. Preheat oven and two baking trays to 230C/210C fan/gas 8. 
4. 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. 
5. Serve hot scattered with tomato, parsley or coriander, feta cheese (if using) and a lemon wedge.