Makes 8 Lahmacun
I tried a few different variations of this dough to get it right. I used different flours, semolina, yoghurt, oil, water and milk but after all of the experimenting, this recipe has come out the best with a crispy but rollable base (which is key!). The key to eating Lahmacun is to load it up with salad, a drizzle of chilli sauce and a squeeze of lemon and the roll!
Ingredients
For the dough
- 400g 00 Pizza Flour (plus extra for dusting)
- 3.5g Dried Yeast
- 25g Greek yoghurt
- 1/2tsp Salt
- 1tsp Sugar
- 1tbsp Olive Oil
- 150ml Warm Water
- 60ml Milk
For the topping
- 250g Lamb
- 1 tbsp The Kebab Club Kofte Dry Rub
- 2 Tomatoes, skinned and roughly chopped
- 1 Onion, roughly chopped
- 1tbsp Olive Oil
- Handful Parsley, chopped
- 2 Garlic cloves
- 1 Red Pepper, roughly chopped
- 1 Long Green Pepper, roughly chopped
- 1tbsp Pepper Paste
- 1tbsp Tomato Paste
Serve with
Lemon Wedges
The Kebab Club Turkish Chilli Sauce and Turkish Garlic Sauce
Cooking Instructions
- Start by making the dough. Put the water, sugar & yeast into the warm water and leave for a few mins, then stir in the yoghurt and olive oil.
- Sieve the flour & salt into a large bowl. Slowly add the water/yeast mixture and mix with your hands until everything starts to come together. Either put in a standing mixer or dust a clean surface with some flour (not too much) and knead the dough for around 10mins. It should be nice and smooth.
- Transfer to a large clean bowl, cover with cling film and leave to rise in a warm place for 2-3hrs, it should double in size.
- Meanwhile, prepare the topping. Blend the onion, tomato, peppers and garlic in a food processor until very fine. Transfer it to a sieve over a bowl and use a spatula and push the mixture against the sieve to squeeze some of the water out. Leave it for around 30mins to allow any more water to drip out.
- In a large bowl mix the lamb, Kofte Dry Rub, pepper paste, tomato paste, parsley, veg mixture and olive oil thoroughly until it is all evenly distributed.
- Heat your oven to its hottest setting about 30mins before the dough is ready and place a baking tray or pizza stone in it to get hot.
- Once the dough has doubled in size, knock it back and divide it into 8 balls. Dust a clean surface and roll out the dough thinly. You need to roll it out as thinly as you can so you get a nice crispy base and roll it up.
- Spread 1/8th of the lamb mixture evenly across the base using the back of a spoon, being careful not to break to dough.
- Transfer to the hot baking tray and place in the oven for round 5-6 mins. If you have a pizza oven then even better - we cook ours at 370c for 2.5mins. Repeat for the other 7 dough balls, rolling out whilst the other is in the oven.
- To serve, place some salad on the Lahmacun, along with some of The Kebab Club Chilli Sauce and Garlic Sauce and a squeeze of lemon, roll and enjoy!!
