Turkish Lahmacun

Ingredients

Dough

• 300 g flour
• 1 tbsp yeast
• 1/2 tsp sugar
• 1 tsp salt
• About 180 ml warm water

Meat topping

• 1 kg minced veal or lamb
• 2 tomatoes, peeled and very finely chopped
• 1 small onion, very finely chopped
• 4 garlic cloves, crushed
• 1/2 cup chopped parsley
• 1 sweet or hot pepper to taste, finely chopped
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tbsp pepper paste
• 2 tbsp pomegranate molasses

Method

1. Process the vegetables in a food processor until fine, or chop them very finely by hand. Add the meat, spices, pomegranate molasses and pepper paste, mix by hand and set aside.
2. Mix the sugar, salt and flour, then add the yeast and water and knead until smooth (it will be slightly sticky). Rest 2 hours, divide into 8 balls and rest another half hour.
3. Roll each ball out on a floured surface until very thin and spread about 150 g of the meat mixture over it.
4. Preheat the oven to 200°C, ideally with a pizza stone or a large flat tray, and bake for 3 to 4 minutes.
5. Serve with lemon, pickles and pomegranate molasses.