Lahmacun

Lahmacun is one of my favorite, not something you can get just anywhere, unless you´re in Turkey maybe. Even in Spain all the kebab places didn´t make their own, if it was on the menu they took it out frozen and just heated it up. Not quite as good as fresh!

So, I sometimes make my own.

Lahmacun

Pizza dough (any recipe goes) Here is a basic one.

• 350 g flour
• 1 tsp salt
• 2 tbsp yeast
• 250 ml luke warm water
• 2 tbsp olive oil
• 1 tsp sugar to activate the yeast

Yeast, sugar, water in a bowl until yeast is foamie. Flour in a bowl with the yeast and salt, knee, rise, knee... (even rise some more) you know the drift
Turn on the oven, the highest it goes. 300°c for me.

Roll out the dough really thin.

Lamb mix

• 1 kg grounded lamb
• 1 onion
• 1 yellow pepper
• 2-3 garlic cloves
• 3-4 tomatoes, fresh or canned
• 1/2 medium hot chili (by taste)
• 2 dl fresh chopped mint
• 2,5 dl fresh chopped parsley
• 1 tsp cumin
• 2-3 tsp turmeric
• Salt and pepper

(1 cup = 2,4 dl)

Chop together in a mixer the onion, garlic and pepper, but not too long, we like it a bit chunkey. Place the meat in a bowl and add the onion/pepper mixture and all other ingredients. Mix well with a spoon or your fingers.

Put the meat mix on top of a rolled out pizza dough, spread out all the way to the ends. Bake in a very hot oven for about 8-10 minutes.

This is served with red onion, chopped parsley and lemon juice, that you put on top of the pizza.

I also like to spice my meat up with some Turkish or Arabic spice blends.

Cheers! Soffía