Lamb and smoky chilli lahmacun

Lamb and smoky chilli lahmacun

By
From
Turquoise
Makes
10
Photographer
Lisa Cohen and William Meppem

A Turkish-style pizza topped with lamb is quite traditional – this is called lahmacun. Try to find lamb that is not too fatty, but not too lean either. In Turkey the lamb is finely chopped by hand with onion, tomato and parsley. Sometimes garlic and red pepper flakes will be included in the mix, sometimes a teaspoon of pomegranate molasses. You can also serve lahmacun with a big dollop of yoghurt on top, a sprinkling of extra chilli flakes and a squeeze of fresh lemon. Chilled ayran – a yoghurt drink – is the usual accompaniment for this snack in Turkey.

Ingredients

Quantity Ingredient
2 long red chillies
200g minced lamb
1 small purple onion, finely diced
1 vine-ripened tomato, seeded and finely diced
1/4 cup flat-leaf parsley leaves, chopped
1/2 teaspoon smoky paprika
1 teaspoon extra-virgin
olive oil
sea salt
freshly ground black pepper
1 quantity Turkish pizza dough
olive oil

Method

  1. Roast the chillies over the naked flame of your stove, or under a griller, until charred, then slip into a plastic bag to cool. When cool enough to handle, peel away the blackened skin. Place the minced lamb on a large chopping board and put the chillies, onion, tomato, parsley, paprika and extra-virgin olive oil on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt and pepper.
  2. Preheat the oven to 220ºC. Knock back the dough, then tip it onto a lightly floured work surface. Divide the dough into 10 portions. Roll each portion into a round, 14 cm in diameter. Bake for 6–8 minutes (a fan-forced oven may take as little as 4–5 minutes) and serve piping hot.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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