Main course

Lahmacun

An exceptionally thin crisp flatbread spread edge to edge with moist spiced lamb, tomato, pepper, onion, and herbs and baked at fierce heat.

What you’ll need

• flour: 500 g
• water: 300 ml
• active dry yeast: 6 g
• ground lamb: 500 g
• tomatoes: 300 g
• red bell pepper: 180 g
• onion: 150 g
• parsley: 30 g
• olive oil: 40 ml
• red pepper paste: 40 g
• pul biber: 6 g
• salt: 12 g

How to make it

1. Combine the flour, yeast, 6 g salt, and water and knead for 8 minutes until smooth. Cover and rise for 60-75 minutes until roughly doubled.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.