2. Lahmacun
Preparation time: 45 minutes For the topping:
Resting time: 30 minutes 1 bunch parsley
Cooking time: 10 minutes 1 clove garlic (optional)
Difficulty: . * 8 ozl2oo g onions
1 tomato
Serves 4 1 green chile
8 oz/20o g ground lamb
2 tbsp flour salt
ground pepper
For the base: 1 tbsp tomato paste
2 cups/200 g flour 1 tbsp red pepper flakes
1 tsp salt (optional)
% tsp sugar
1 tbsp olive oil
3. Base: Sieve the flour onto the worktop.
Make a well in the center and sprinkle
over the salt and sugar. Pour in the olive
oil and knead with the flour, gradually
adding % cup/200 ml water, until smooth.
Wrap in a damp cloth and chill in the
refrigerator for 30 minutes.
w$h
4. Lightly dust the dough with flour. Using
your hands, break off equal-sized pieces,
5. To make the topping, finely chop the
parsley, garlic (if desired), and onions.
Peel and finely chop the tomato. Wash
and finely chop the chile.
6. Place the ground tamb in a bowl. Com_
bine with the parsley, garlic, onion,
tomato, and chile, and seaso n with satt
and pepper. Add the tomato pasfe
and, il
using, the red pepper flakes. Add 2 tbsp
water, then knead with your hands untit
smooth.
7. Dust the worktop with ftour. Stighily flat_
ten the dough balts with your hands, then
roll out using a roiling pin.
8. Divide the ground lamb mixture evenly
between the circular bases, using your
hands. Bake in a preheated oven at
400 "F/200 "C for about 10 minutes.
Serye the lahmacun arranged on ptates.
