Courgette lahmacun

Courgette lahmacun

Kabaklı lahmacun

By
From
Istanbul
Makes
4
Photographer
Steven Joyce

Lahmacun are traditionally made with meat, but if you’d prefer a vegetarian version, try these. You don’t have to use feta: hard or soft goat’s cheese, mozzarella or halloumi are all tasty alternatives. You can also experiment with roasted peppers or aubergine.

Dough

Ingredients

Quantity Ingredient
1 tablespoon active dried yeast
350ml lukewarm water
1 tablespoon sugar
2 tablespoons olive oil
500g strong white bread flour
2 teaspoons salt
polenta, cornmeal or semolina, for dusting

Topping

Quantity Ingredient
2 courgettes
2 tablespoons pul biber or mild chilli flakes, (or to taste)
4 tablespoons olive oil
4 spring onions, finely sliced
300g crumbled feta
freshly ground black pepper

Method

  1. Preheat the oven to its highest setting. Place two baking sheets or pizza stones in the oven. Unless you have a big oven, you may need to cook the lahmacun one or two at a time.
  2. Mix the yeast, water, sugar and oil together in a jug. Leave in a warm place for 10–15 minutes to activate the yeast. It should form a thick, frothy head.
  3. Thoroughly mix the flour and salt with the yeast liquid in a large mixing bowl. The dough will be fairly sticky at this stage. On a floured surface, start to knead the dough, using floured hands and knuckles to stretch the dough out, before folding it back on itself. (If it is really too sticky to do this, add a tablespoon or two of flour to the mix.) Knead for 10 minutes, until smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth or oiled clingfilm and leave in a warm place for about an hour.
  4. Meanwhile, make the topping: using a potato peeler or mandolin shave the courgettes from top to bottom into thin slices. Toss with the other ingredients and divide into four portions.
  5. Knock back the dough and divide into quarters. On a floured surface and with a floured rolling pin, roll each one into a circle roughly 30 cm diameter. Working quickly, take the hot trays or stones out of the oven, dust with polenta, cornmeal or semolina and carefully slide two of the dough circles onto them. Scatter each one with a quarter of the topping, leaving a border around the edge for the crust.
  6. Cook for 8–10 minutes or until the dough has browned and bubbled slightly. Repeat with the remaining ingredients. Serve immediately.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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