Lahmacun from the mini oven: crispy Turkish flatbread
Lahmacun from the mini oven – thin, crispy Turkish flatbreads topped with spiced minced lamb, ready in just 45 minutes.
Nutrition (approx.): 520 kcal per serving
Ingredients
- 300 g minced lamb
- 250 g plain flour (plus extra for dusting)
- 1 tsp instant yeast
- 1 tsp salt
- 150 ml lukewarm water
- 1 tbsp olive oil
- 2 ripe tomatoes, finely chopped
- 1 red bell pepper, finely chopped
- 1 onion, finely diced
- 2 garlic cloves, pressed
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 0.5 tsp chilli flakes
- 0.5 tsp cinnamon
- 1 tbsp tomato paste
- A handful of fresh parsley, finely chopped
- Salt and pepper to taste
- 1 lemon, cut into wedges (for serving)
- Fresh mint leaves and rocket (for serving)
Preparation
- Combine the flour, instant yeast and salt in a large bowl and make a well in the centre. Add the lukewarm water and olive oil, then knead everything together for about 8 minutes until you have a smooth, elastic dough. Cover the bowl with a damp tea towel and leave the dough to rest in a warm place for 20 minutes until it has risen slightly.
- Meanwhile, preheat the bakeVIA mini oven to 250 °C with the baking tray or a pizza stone inside, so that the surface becomes thoroughly hot. A hot surface is essential for a crispy base and prevents the lahmacun from turning out chewy.
- Place the minced lamb in a bowl and add the finely chopped tomatoes, red bell pepper, onion and garlic. Stir in the cumin, paprika, chilli flakes, cinnamon and tomato paste, then season the mixture with salt and pepper. Finally, add the chopped parsley and mix everything together until you have a smooth, spreadable filling.
- Divide the dough into 4 equal balls and roll each ball out on a lightly floured work surface into a thin, oval or round disc about 25 cm in diameter and 2 mm thick. The thinner the dough, the crispier the result will be after baking.
- Spread a quarter of the meat mixture over each dough disc and use the back of a spoon to spread it evenly all the way to the edges, creating a thin, uniform layer. Make sure no thick lumps of meat remain, as these will not cook through properly during the short baking time.
- Place one or two lahmacuns at a time on the hot baking tray in the bakeVIA mini oven and bake at 250 °C for 6 to 8 minutes. The base should be crispy and the meat topping fully cooked and lightly browned at the edges; keep a close eye on the lahmacuns, as things move quickly at this temperature.
- Remove the lahmacuns from the bakeVIA mini oven and serve immediately with lemon wedges, fresh mint leaves and a handful of rocket. Squeeze a little lemon juice over the topping, roll up the lahmacun if desired and eat it straight away for the best flavour experience.
