For the dough;
– To make the dough, pop the flour into a stand mixer along with the sugar, salt, yeast and olive oil. Mix using the dough hook attachment and add the water.
– Mix for around 5 minutes or until the dough is smooth and elastic.
– Transfer the dough to a work bench and divide into 85/100g pieces and shape into balls. Pop the dough balls onto a greased tray and cover with cling film. Leave in the fridge until required.
For the lahmacun topping;
– Roughly chop the tomatoes, pepper, parsley, onion and garlic and blend to a semi coarse paste.
– Rinse the veg with cold water through a sieve and squeeze with a spoon to totally get rid of any liquid.
– In a large bowl, combine the blitzed, dry veg with the Turkish chilli, suet, salt, tomato puree, hot paste and sunflower oil and mix thoroughly.
– Wearing gloves, combine the mince into the mix, squeezing through your fingers until totally combined.
Building the lahmacun;
– On a generously floured surface, use a rolling pin to roll a dough ball out into a thin circle, moving regularly as you do so and adding more flour as required- it’s super important the dough can move freely on the surface before we add the mince.
– Next, press the lamb mince over the dough leaving some areas of dough exposed around the crust. You need to make sure the lamb mince layer is as thin as possible and remember to keep moving the dough to ensure it’s not sticking as you press the mince onto it!
– Transfer the lahmacun to floured Roccbox peel and launch into a hot Roccbox on full flame- you want the oven about 450/500 degrees- and bake for 1 1/2-2 minutes, rotating as required.
– Squeeze some lemon juice over the lahmacun and top with picked parsley and sliced red onions before rolling up into a tasty Turkish treat!