Lahmacun

Ingredients for 3 servings:

• 500 g flour
• 150 ml milk, lukewarm
• 150 ml water, lukewarm
• 75 ml sunflower oil
• 1 cube of yeast, fresh
• 1 tsp salt
• Flour for the work surface
• 400 g minced beef
• 1 large onion(s), grated
• 2 tbsp tomato paste
• 1 point Tomato al Gusto with herbs (basil)
• e.g. sunflower oil
• salt and pepper
• Paprika powder

Instructions

Working time approx. 3 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 38 minutes

a recipe from my mother-in-law

Place flour, oil, and salt in a large bowl. Mix together the milk and water, dissolve the yeast, and then add it to the bowl. Knead everything thoroughly. The dough will be very sticky at first, but after a short time it will come away easily from your hands. Cover and let rest for 30 minutes. The dough will be super light and fluffy. After 30 minutes, knead thoroughly again and wait a few minutes. Then form small balls and cover them with a kitchen towel. For the topping, place the minced meat, tomato paste, oil, salt, pepper, paprika, and Tomato al Gusto in a bowl and knead well. You need the oil for the right consistency. The topping should have about the consistency of porridge. Lightly flour the dough balls and roll them out. It’s best to do this very thinly, but be careful, as the dough can tear! Spread the topping onto the flatbread with a tablespoon and bake in a pizza pan over medium heat. Use a spatula to check occasionally whether the base is already browned. Remove from the pan and serve with salad and tzatziki.