This recipe is borrowed from Greg and Lucy Malouf’s Turquoise, a fabulous book about their travels in Turkey. My husband proposed to me in Turkey, so it will always be a special place to me. We hired a car and drove across Turkey after spending a couple of weeks on the Greek Islands. It was the best holiday ever! Lahmacun is a popular roadside snack and we’d often stop and scoff one before continuing on our journey. The dough is soft and pillowy like Turkish bread and ridiculously easy to make.
You can experiment with toppings but we’re loving lamb at the moment, being Spring and all. I recently took delivery of half a Plains Paddock spring lamb, butchered into the specific cuts I wanted. The dorper lambs are free range, chemical and hormone free and farmed using organic practices and let me tell you, incredibly tasty. It’s the perfect time to be buying lamb and buying it this way ensures freshness, quality, value for money and above all flavour. Contact Anna at Plains Paddock Lamb, if you’re interested in getting in on the next Melbourne based delivery run. She’s taking orders now.
2 x 7g sachets dried yeast
¾ tsp sugar
2 tbs warm water
150g thick natural yoghurt
60ml olive oil
310g strong bread flour
½ tsp sea salt
olive oil (extra)
2 long red chillies
200g minced lamb
1 small red onion, finely diced
1 tomato, seeded & finely diced
¼ cup flat leaf parsley, chopped
½ tsp smoky paprika
1 tsp olive oil
sea salt and pepper
Dissolve the yeast and sugar in the warm water and set aside for 10 minutes or until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to an electric mixer fitted with a dough hook and knead on a low speed for 10 -15 minutes (if you don’t have a dough hook you can do this by hand). The dough should be smooth and shiny when ready.
Transfer the dough to a lightly oiled bowl and cover with a damp tea towel and leave to rest for 2 hrs in a warm place or until doubled in size.
Roast the chillies under a griller or over a naked flame, and then put them into a plastic bag to cool.
When cool, peel away the blackened skin. Place the minced lamb on a chopping board and put the chillies, onion, tomato, parsley, paprika and olive oil on top. Use a large knife to chop and mix everything together. Season well with salt and pepper.
Pre-heat the oven to 220C. Knock back the dough, and then tip it onto a lightly floured work surface. Divide the dough into 6 portions. Roll each portion into a round, brush lightly with oil and spread with some of the lamb topping. Bake for 6-8 minutes and serve.