Turkish Cuisine
Lahmacun
Dough
ingredients:
- 250 g white
flour, plus extra to dust.
- 1½ tbsp milk
powder.
- ½ tbsp salt.
- 2 tsp
fast-action dried yeast.
- ½ tbsp caster
sugar.
- 60 ml
sunflower oil.
- 1 medium egg.
- 100 ml
lukewarm water.
- Olive oil,
for brushing.
Topping
ingredients:
- 250 g minced
beef.
- 1 medium
onion, finely chopped.
- 1¼ tsp salt.
- 1½ tsp ground
cinnamon.
- 1½ tsp ground
allspice.
- ½ tsp red
chilli flakes.
- 25 g
flat-leaf parsley, chopped.
- 2 tbsp
pomegranate molasses.
- 1½ tbsp sumac.
- 3 tbsp tahini.
- 25g pine nuts.
- 30 g chopped
dates.
- 2 tbsp lemon
juice.
Dough directions:
- Place the
flour, milk powder, salt, yeast and sugar in a large mixing bowl and stir well
to combine.
- Make a well
in the center. Add the sunflower oil and egg and stir as you add the water.
- When the
dough comes together, remove it from the bowl and knead lightly for 3 minutes
on your work surface until smooth and elastic.
- Dust a bowl
lightly with flour; place the dough inside, brush with some olive oil.
- Cover the
bowl with clingfilm and leave in a warm place for about an hour, or until
doubled in size.
Topping directions:
- Place all of
the topping ingredients in a large bowl, apart from the tahini, pine nuts,
dates and lemon juice. Mix well with your hands and refrigerate.
- Preheat the
oven to 210 C and line 2 large baking sheets with baking parchment.
- Divide the
risen dough into 40g balls (you should get about 12) and roll each into a thin
disc, about 2 mm thick and 15 cm in diameter.
- Brush each
disc lightly with olive oil on both sides and place on the baking sheet.
- Cover and
allow to rise again for 15 minutes.
- Spread the
tahini onto each pastry disc, divide the filling between the pastries and
spread it evenly so it covers the dough fully.
- Sprinkle over
the pine nuts and dates.
- Place in the
oven for 12 to 15 minutes or until just cooked. The pastry should not be
over-baked.
- Finish with a
drizzle of lemon juice before serving.