Lahmacun

Summary

Ingredients

• 1 teaspoon, leveled yeast (dry yeast)
• 0.5 teaspoon ½ sugar
• 150 ml water, lukewarm
• 350 g flour, not too fine
• 0.5 teaspoon ½ salt
• some oil (olive or sunflower oil)
• 1 large onion (s), finely chopped
• 4 cloves garlic, crushed with salt
• some butter
• 225 g minced lamb
• 1 tomato (s), chopped, peeled
• 0.5 teaspoon ½ sugar
• 1 chilli pepper (s), finely chopped, green
• 1 teaspoon paprika powder, Turkish coarse
• 1 tablespoon lemon juice
• 1 small Bunch parsley, finely chopped
• salt
• pepper
• 4 teaspoons tomato puree
• Mint, finely chopped

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Instructions

1. Mix the yeast with the sugar and a little lukewarm water and let stand until the mixture foams. Sift the flour with the salt into a bowl. Make a well in the middle, add the yeast milk and the rest of the water and work in all the flour with your hands. If necessary, add a little more water to make an elastic dough. Knead on a work surface until the dough is smooth. Roll the dough ball in a few drops of oil in a bowl, cover the bowl with a damp cloth. Let the dough rise in a warm place until it doubles in volume.
2. For the filling, sauté the onion in the butter until translucent and stir in the garlic. Put all other ingredients except the tomato puree in a bowl, add onion and garlic and knead well.
3. Preheat the oven to 230 ° C / gas mark 4-5 and preheat the baking trays in it.
4. Fold back the risen dough and knead on a lightly floured work surface. Divide into 2-3 equal pieces and roll out into a circle with a thin rolling pin, pulling with your hands. Place each sheet of dough on an oiled baking sheet or flat earthen plate. Spread thinly first with tomato puree, then with the filling and distribute each to the edge. Bake for 12-15 minutes, the dough should still be soft enough to roll up. Drizzle the hot lahmacun with a little lemon juice, sprinkle with coarsely chopped parsley and eat as a pizza or rolled up into a bag.

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