Ingredients
The following ingredients have 4 Servings
- Extra-virgin olive oil and hummus, to serve
- 300 gm plain flour, plus extra for dusting (2 cups)
- 14 gm dried yeast (2 sachets)
- 150 ml milk, at room temperature
- 1 egg, at room temperature
- 50 ml olive oil, plus extra for oiling tray
- 300 gm minced lamb shoulder (ask your butcher to do this)
- 1 tbsp Turkish red capsicum paste (see note)
- ½ cup flat-leaf parsley, finely chopped
- 1 onion, coarsely grated
- 1 Roma tomato, coarsely grated
- 2 Roma tomatoes, peeled, coarsely chopped
- ½ Spanish onion, thinly sliced
- ½ cup flat-leaf parsley, coarsely chopped
- 4 pickled fermented green chillies, cut into 2cm pieces (see note)
- 2 radishes, trimmed, thinly sliced
- 1 tbsp pine nuts, toasted
- 1 tsp sumac, plus extra to serve
- 1 tsp olive oil
- 2 tsp lemon juice
Instruction
- For dough, combine ingredients and 1 tsp fine salt in an electric mixer fitted with a dough hook and knead until a smooth dough forms (3-5 minutes). Cover bowl with plastic wrap and stand to prove until doubled in size (20-25 minutes). Divide into 4 even pieces, roll into balls, transfer to a deep oiled roasting pan, cover with plastic wrap and leave to prove for a further 10 minutes.
- For lamb topping, combine ingredients in a bowl, season to taste and mix with your hands until just combined and mixture forms a neat ball.
- For salad topping, combine ingredients in a bowl, folding gently to combine and season to taste.
- Preheat oven to 300C. Roll out a ball of dough on a sheet of lightly floured baking paper to a long oval shape (about 15cm x 25cm). Press a quarter of the lamb mixture into dough, covering nearly to edges. Repeat with a second ball of dough and another quarter of lamb mixture. Transfer both with paper to a large oven tray and bake on upper-middle shelf until golden brown (4-6 minutes). Repeat with remaining dough and lamb mixture.
- Scatter salad on top of lahmacun, sprinkle with extra sumac, drizzle with olive oil and serve hot from the oven with hummus.
