Lahmacun

Ingredients for 2 servings:

• 1 tsp, strained yeast (dry yeast)
• ½ tsp sugar
• 150 ml water, lukewarm
• 350 g flour, not too fine
• ½ tsp salt
• some oil (olive or sunflower oil)
• 1 large onion(s), finely chopped
• 4 cloves garlic, crushed with salt
• some butter
• 225 g minced lamb
• 1 tomato(s), chopped, peeled
• ½ tsp sugar
• 1 chili pepper(s), finely chopped, green
• 1 tsp paprika powder, Turkish coarse
• 1 tbsp lemon juice
• 1 small bunch of parsley, finely chopped
• Salt
• pepper
• 4 tsp tomato puree
• Mint, finely chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Anatolian meat pie

Mix the yeast with the sugar and a little lukewarm water and let stand until the mixture foams. Sift the flour and salt into a bowl. Make a well in the center, add the yeast mixture and the remaining water, and mix in all the flour with your hands. Add a little more water if necessary to form an elastic dough. Knead on a work surface until the dough is smooth. Roll the dough ball in a bowl with a few drops of oil and cover the bowl with a damp cloth. Let the dough rise in a warm place until it has doubled in size. For the filling, sauté the onion in the butter until translucent and stir in the garlic. Combine all the other ingredients, except the tomato puree, in a bowl, add the onion and garlic, and knead well. Preheat the oven to 230°C / Gas Mark 4-5 and preheat baking trays in the bowl. Punch down the risen dough and knead on a lightly floured surface. Divide into 2-3 equal pieces and roll each one out into a circle with a thin rolling pin, stretching with your hands. Place each piece of dough on an oiled baking sheet or shallow earthenware plate. Spread a thin layer of tomato puree, then the filling, spreading it to the edges. Bake for 12-15 minutes; the dough should still be soft enough to roll up. Drizzle hot lahmacun with a little lemon juice, sprinkle with coarsely chopped parsley, and eat as a pizza or rolled into a cone.