Lahmacun

Dough

• strong white flour300 g
• water180 ml
• dried yeast1 tsp
• olive oil1 tbsp
• salt1 tsp

Topping

• minced lamb250 g
• onions1
• red peppers1
• tomatoes1
• garlic cloves2
• flat-leaf parsley1 handful
• tomato paste1 tbsp
• red pepper flakes1 tsp
• ground cumin1 tsp
• salt

To serve

• lemons1
• flat-leaf parsley1 handful
• red onions½

Dough

1. 01

   Mix the yeast into the warm water, add the flour, olive oil and salt, and knead for 8 minutes until smooth. Cover and rise for 1 hour. Heat the oven as hot as it goes with a tray or stone inside for at least 30 minutes while the dough rises.

Topping

2. 02

   Roughly chop the onion, deseed the red pepper and peel the garlic, then blitz them with the tomato and the parsley to a rough paste and squeeze out excess liquid through a sieve.

3. 03

   Mix with the lamb, tomato paste, pepper flakes, cumin and salt. The paste should be spreadable, not chunky.

Baking

4. 04

   Divide the dough into four. Roll one piece as thin as you possibly can — thinner than a pizza base, almost translucent at the edges — and spread a thin layer of topping right to the edges, thinner than looks right, because it needs to cook through in minutes.

5. 05

   Slide it on a sheet of baking paper onto the hot tray or stone and bake for 6 to 8 minutes until the edges are crisp and the lamb is cooked through, with no pink left. Roll, top and bake the other three the same way.

To serve

6. 06

   Thinly slice the red onion and cut the lemon into wedges. Scatter the red onion and the parsley leaves over each lahmacun, squeeze the lemon over, roll up and eat with your hands.