There are two reasons lahmacun does not work at home: the topping is spread too thick and the oven is not hot enough. The topping should be the thickness of paper, and the oven should be at its highest setting with the tray already hot inside. Then lahmacun cooks in five minutes.
Ingredients
For the dough
For the mixture
To serve
Method
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Prove the yeast
Leave the warm water, sugar and yeast for 10 minutes, add the flour and salt and knead for 12 minutes. Prove for 1 hour.
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Process the vegetables
Put the onion, tomato, pepper, parsley and garlic through a processor or chop them very fine.
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Drain them
Press the mixture in a sieve to force out the excess liquid. A wet topping soaks the dough.
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Combine the topping
Add the mince, the pastes and the spices and work for 5 minutes.
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Heat the oven
Set the oven to its highest (250 degrees) and heat the tray inside it.
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Roll the dough
Divide into 8 pieces and roll each one very thin with a pin.
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Spread the topping
Spread the topping by hand to the thickness of paper, right to the edges.
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Bake
Bake on the hot tray for 6 minutes, until the edges colour. Serve with lemon and parsley.
Tips
- Drain the topping; a wet one soaks the dough and the lahmacun sticks to the tray.
- Heat the tray with the oven, because lahmacun put on a cold tray does not cook underneath.
- Do not lay the topping on thick. A thick layer will not cook and leaves the dough raw as well.
Nutrition
Values are per serving and approximate.