Turkish lahmacun
Beef · Vietnamese classic.
Ingredients
- 500g Strong white bread flour
- 10g Fast action yeast
- Sprinkling Corn Flour
- 2 Tomato
- 2 Green Chilli
- 4 Chopped Spring Onions
- Bunch Parsley
- 250g Ground Beef
- 2 tsp Chilli Flakes
- Pinch Ground Cumin
- 1 tsp Allspice
- 2 tablespoons Olive Oil
- 1/2 Lemon
- 1 Red Onions
Method
- Continue cooking — Sift the flour into a large bowl, make a well in the middle and sprinkle in the yeast.
- Continue cooking — Pour 125ml water over the yeast, then flick flour over the liquid to create a layer.
- Cover and cook — Cover and leave to rise in a warm place for 15 mins until cracks appear on the surface of that layer.
- Mix together — Use your hands to mix in 250ml more water along with 1 tsp salt and knead the dough for about 10 mins until elastic and no longer sticky.
- Add ingredients — Add a little more flour if you need to. Cover and leave to rise again in a warm place for 30 mins until doubled in size.
- Heat the pan — Heat the oven to as high as it will go (about 240C/220C fan/gas 9) and sprinkle one or two baking trays thinly with cornmeal.
- Bring to a boil — Pour boiling water from the kettle over the tomatoes, leave to stand briefly, then drain and slip off the skins.
- Prep and chop — Cut the tomatoes in half, cut out the stalks, scoop out the seeds and discard, then chop the flesh.
- Chill — Halve the chillies lengthways, cut out the stalks, seeds and white inner membrane, then rinse.
- Continue cooking — Cut lengthwise into fine strips, then crosswise into fine dice.
- Prep and chop — Put the tomatoes, chillies, spring onions, finely chopped parsley, beef mince, spices, 1 tsp salt and ½ tsp freshly ground black pepper into a bowl and mix well.
- Knead — Take the dough and knead it briefly, then divide into four pieces and shape each into a ball.