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Name: Lahmacun
Prep time: 89 min
Total time: 146 min
Yield: 4 servings
Ingredients: 200 ml warm water, around 38 C (100 F); 7 g instant dried yeast; 5 g caster sugar; 300 g plain flour; 20 g plain flour, for dusting; 5 g fine salt; 15 ml extra virgin olive oil; 5 ml extra virgin olive oil, for greasing the bowl; 300 g lamb mince, 20% fat; 150 g brown onion, roughly chopped; 10 g garlic cloves, peeled; 120 g red pointed pepper, deseeded and roughly chopped; 150 g ripe tomatoes, roughly chopped; 20 g tomato paste; 5 g fine salt; 2 g ground black pepper; 4 g ground cumin; 3 g sweet smoked paprika; 2 g dried chilli flakes; 2 g ground allspice; 15 ml extra virgin olive oil; 20 g flat-leaf parsley, leaves picked; 1 lemon, cut into 8 wedges; 80 g red onion, thinly sliced; 20 ml pomegranate molasses

Lahmacun

Crisp oven-baked Turkish flatbreads spread with a thin lamb, tomato and pepper mince.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Lahmacun

Crisp oven-baked Turkish flatbreads spread with a thin lamb, tomato and pepper mince.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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&figs

&figs

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Nutrition

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