Turkish Lahmacun

Makes 10 pieces

Thin Turkish flatbread topped with spiced ground beef and vegetables, cooked in a pan or oven until crispy.

prepHeat a wide nonstick or cast-iron pan (about 28–32 cm diameter) over medium-high heat
240 ml lukewarm water	Mix dough with yeast, water, flour & salt	Knead to soft dough, cover & rest	Divide dough into 8 pieces, roll thin to fit pan	Spread topping on dough, slide into hot pan	Cook covered over medium-high heat until crispy	Stack cooked lahmacun, cover & keep warm	Serve with lettuce, parsley, lemon & onions
10 g fresh yeast or 1 tsp dry yeast
1 tsp salt
1 tsp vegetable oil
about 360 g all-purpose flour
250 g ground beef		Add beef, paste, spices & oil, process until spreadable
1 medium onion	Process onion, peppers, tomatoes, parsley & garlic
2 medium tomatoes
a handful parsley leaves
2 sweet green peppers
1 sweet roasting red pepper
2–3 cloves garlic
1/2 tbsp tomato and red pepper paste
1 tsp salt
1/2 tsp each sweet ground red pepper, red pepper flakes, isot pepper (optional), cumin, ground black pepper
2–3 tbsp olive oil
60 ml water (if needed for spreadable consistency)
Lettuce
Parsley, lemon, thinly sliced onions, tomatoes (for serving)

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