Lahmacun: thin crust pide with spicy lamb topping

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Lahmacun: thin crust pide with spicy lamb topping

Image and text from Anatolia by Somer Sivriolgu and David Dale, photography by Bree Hutchins. Murdoch Books RRP $49.99.

food from around the world with a thin crust pide and spicy lamb topping

Serves: 4

  • 200g (3 cups) plain flour, plus extra for dusting
  • 1 tsp salt
  • 70g (1/2 cup) wholemeal flour (if using a baking tray)

Spicy lamb topping

  • 2 tomatoes
  • 1 red capsicum
  • 75g capsicum paste
  • 5 garlic cloves
  • 1/2 bunch flat-leaf (Italian) parsley
  • 2 tsp chilli flakes
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 200g minced lamb (about 25% fat)

Red onion and sumac salad

  • 1/2 red onion, finely sliced
  • 1 tsp salt
  • 1 Tbsp ground sumac
  • 1 Tbsp extra virgin olive oil
  • Juice of 1/2 lemon, plus extra to serve

Preheat the oven to its maximum temperature (as close to 300°C as possible). If you have a pizza stone or tile, place it in the oven, or leave your baking tray in the oven so it will preheat.

Sift the flour into a mixing bowl and add the salt. Make a well in the middle and slowly pour in 125ml (1/2 cup) of lukewarm water. Knead the dough for 5 minutes. Sprinkle some more flour on your work surface and then divide the dough into four balls. Cover the bowl with a damp cloth and leave to rest.

To make the spicy lamb topping, score a shallow cross in the base of the tomatoes, then transfer to a heatproof bowl and cover with boiling water. Leave for 30 seconds, then plunge in cold water and peel the skin away from the cross. Cut the tomatoes in half and scoop out the stalks and seeds with a teaspoon. Roughly chop. Remove the seeds from the capsicum and roughly chop the flesh. Coarsely blend the chopped tomato and capsicum with the capsicum paste, garlic, parsley, chilli flakes, pepper and salt. Combine the mixture with the lamb mince and stir thoroughly.

Place a ball of dough on the floured work surface and, with floured hands or a rolling pin, flatten into a round about 25cm wide and less than 5mm thick. Repeat with the remaining dough balls.

Using a tablespoon, thinly spread the lamb mixture onto the rounds. Then press it in with your hands.

If you are using a baking tray, take it out of the oven and put a piece of baking paper over it. Dust the baking paper with a little wholemeal flour. Place the rounds of dough on the baking paper and bake for about 5 minutes, or until the edges are crisp.

Meanwhile, if you are making the salad, finely slice the onion and place in a bowl. Sprinkle with salt and sumac, add the olive oil and lemon juice, and then mix together with your hands.

Sprinkle the salad, if using, over each lahmacun, squeeze on some lemon juice, and serve.

For more recipes inspired from around the world click here.

Canberra southern Cross Club
Canberra southern Cross Club