Lahmacun

Ingredients for 4 servings:

• 500 g flour
• 1 packet of dry yeast
• 1 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 1 cup of lukewarm water (approx. 290 ml)
• Flour for the work surface
• 500 g minced beef, lamb or poultry
• 2 m.-sized onion(s)
• 2 tbsp tomato paste
• 1 bunch of parsley
• 1 tbsp olive oil
• 4 cloves garlic
• 2 large tomatoes
• 1 tsp pepper
• 1 tsp salt
• 4 m.-sized tomatoes
• 2 m.-sized onion(s)
• 1 head of iceberg lettuce
• e.g. sheep’s cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

For the yeast dough, mix the flour and yeast together, then mix with sugar, salt, olive oil, and water to form a dough. Cover with a damp cloth and let rise in a warm place for about 30 minutes. Knead the dough again and let rise for another 30 minutes. For the topping, place the minced meat in a bowl. Finely dice the onions and tomatoes and finely chop the parsley. Add to the minced meat along with the remaining ingredients. Knead the mixture well until all the ingredients are evenly distributed. Line a baking tray with baking paper. Roll out mandarin-sized pieces of dough (about 80-100 g) on ​​a floured surface into 3 mm thick flatbreads. Place the flatbreads on the baking tray and spread 1.5 heaped tablespoons of minced meat on top. Preheat the oven to 200°C (top/bottom heat) and bake one baking tray at a time for about 10-20 minutes. The dough should resemble pizza dough. Remove the baked flatbreads from the oven and add the toppings. To do this, chop iceberg lettuce, feta cheese, onions, and tomatoes into small pieces and spread them on the baked flatbread. Tip: If you like, add chili powder and tzatziki. Roll up and enjoy.