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@onlyscrans is taking you to Istanbul from the comfort of your own home
Serves 4
Total time: 2 hours
Ingredients
60ml water, warm
1 tsp caster sugar
25ml milk, warm
1.5g fast action yeast
60g plain white flour
0.5 tsp salt
1 tbsp yogurt
1 tbsp extra virgin olive oil
For the lamb mix:
1 red onion
1 large tomato
0.5 red bell pepper
0.5 green bell pepper
Fresh parsley
2 garlic cloves
1 tsp cumin
1 tsp paprika
1 tsp tomato puree
1 tbsp extra virgin olive oil
1 tsp salt
1 tsp black pepper
200g 20% fat lamb mince
For the toppings:
Lemon wedges
Fresh parsley
Method
1. In a bowl, combine warm water (60ml), caster sugar (1 tsp), warm milk (25ml), and fast action yeast (1.5g). Leave for a few minutes until foamy
2. Add plain white flour (60g), salt (0.5 tsp), yogurt (1 tbsp), and extra virgin olive oil (1 tbsp). Knead into a smooth dough and leave to prove for 1 hour
3. In a blender, combine red onion (1), tomato (1 large), red bell pepper (0.5), green bell pepper (0.5), fresh parsley, garlic (2 cloves), cumin (1 tsp), paprika (1 tsp), tomato puree (1 tsp), extra virgin olive oil (1 tbsp), salt (1 tsp), and black pepper (1 tsp). Blend until finely chopped but not smooth
4. Transfer the mixture to a bowl and mix with lamb mince (200g)
5. Divide the dough into 4 equal balls and roll each out as thin as possible
6. Spread the lamb mixture evenly over each piece of dough
7. Bake at 240°C for 3–4 mins until crispy
8. Serve with lemon wedges and fresh parsley
turkish food, lamachun, lamb, turkish pizza, flatbread
