Lahmacun
Paper-thin dough under a whisper of spiced lamb, rolled up around lemon and parsley and eaten with both hands. Shop-bought flatbread stands in for the dough and nobody needs to know.
- Total time
- 16 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Heat the oven to its highest setting, at least 240C, with a baking tray inside.
Blitz the onion, red pepper and garlic to a fine pulp, then squeeze out as much liquid as you can through a sieve.
Mix the drained pulp with the lamb, pepper paste, tomato puree, pul biber, cumin and salt into a loose, spreadable paste.
Spread a very thin layer right to the edges of each flatbread, no thicker than 3mm, or the topping will steam instead of roast.
Bake two at a time on the hot tray for 6 to 7 minutes, until the edges are crisp and the lamb topping is browned and cooked through with no pink.
Pile on parsley, squeeze over lemon, roll up and eat straight away.
Read all that and thought “absolutely not”?
Completely fair. Lahmacun is sitting in the Turkish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Turkish kitchen
Charcoal, yoghurt and bread worth the trip alone.