Break your meal monotony with a spicy Turkish lahmacun. Impress friends and family by making the flatbreads from scratch. Everyone will have great fun grabbing their own spicy lamb-topped flatbread and rolling it around tangy sumac pickled onions.
The recipe is really ‘hands-on’, so start the fun early and have the kids help. They’ll love squishing the spices into the minced lamb!
Dough Serves: 8
- 500g plain flour
- 300g water
- 7g instant yeast
- 10g salt
- Olive oil
Onion & parsley salad
- 2 onions, finely sliced
- 4 tbsp lemon juice or mild vinegar
- ½ tsp fine sea salt
- 2 tsp sumac
- 15g parsley, torn into pieces
- With your hands, mix together flour, yeast, salt and water until no lumps remain. Knead for 8 minutes in a stand mixer, or for 12-15 minutes by hand. Place dough in an oiled mixing bowl, cover with cling film and leave to rise for 1 hour, or until the dough doubles in size. You can do this step the night before, leaving the dough to rise overnight in the fridge.
- Tip the dough onto a work surface, press out into a rectangle shape using your fingertips. Cut into 8 equal pieces. Roll out until they are 5mm thick. Cover with oiled clingfilm and leave to prove for 1 hour, or until they puff up a little at the edges.
- While the dough proves, make the sumac pickled onions. Mix together sliced onions, lemon juice, salt, and sumac, and set aside in the fridge.
- Heat your oven to 200 C. In another mixing bowl, use your hands to together the lamb mince, tomato, onion, garlic cloves, Aleppo pepper, chopped parsley, dried mint and salt. It will form a paste. Divide into 8 parts and spread onto the risen dough, leaving 1/2 cm gap at the edges. Bake for 12 minutes.
- Leave to cool a little. Stir the torn parsley into the sumac pickled onions. Sprinkle over the flat breads to serve.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.