Turkish lahmacun

Name: Turkish lahmacun
Prep time: 1 h 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.1 lb bread flour; ⅓ oz fast action yeast; Sprinkling corn flour; 2 tomatoes; 2 green chiles; 4 green onions; Bunch parsley; 9 oz ground beef; 2 tsp chile flakes; Pinch ground cumin; 1 tsp allspice; 2 tbsp olive oil; ½ lemon; 1 red onion

A weekend Vietnamese dinner made with beef. Ready in about 1 hour 35 minutes. Difficulty: more effort.

1 hr 20 minPrep (about)
15 minCook (about)
1 hr 35 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

13 oz ground beef

Fresh & other

1.7 lb bread flour Shopping tip: Bread flour (UK: strong flour).
½ oz fast action yeast
Sprinkling corn flour
3 tomatoes
3 green chiles Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
6 green onions Shopping tip: Green onions (scallions).
Bunch parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
¾ lemon
2 red onions

Sauces & oils

3 tbsp olive oil

Spices & seasonings (3): chile flakes, ground cumin, allspice

1 tbsp chile flakes Shopping tip: Crushed red pepper flakes.
Pinch ground cumin
1 ½ tsp allspice

How to make it

Steps in our own plain words.

Sift the flour in a big bowl, make a well in the middle.
Sprinkle in the yeast.
Pour ½ cup + 1 ½ tsp water over the yeast.
Flick flour over your liquid to create a layer.
Cover.
Leave to rise in warm place for 15 mins till cracks appear on your surface of that layer, use hands.
Mix in 1 cup + 1 tbsp more water along using 1 tsp salt.
Knead the dough for around 10 mins till elastic and no longer sticky.
Add little more flour if you need to.
Cover.
Leave to rise in warm place for 30 mins till doubled in size.
Turn the oven on to as high as it will go (around 475°F (425°F for a fan oven)).
Sprinkle one or two baking trays thinly using cornmeal.
Pour boiling water from your kettle over the tomatoes.
Leave to stand briefly.
Drain and slip off the skins.
Cut the tomatoes in half.
Cut discard, scoop out the seeds and out the stalks.
Chop the flesh.
Halve the chillies lengthways.
Cut white inner membrane, seeds and out the stalks, rinse.
Cut lengthwise into fine strips.
Crosswise into fine dice.
Put your tomatoes, chillies, spring onions, chopped parsley, beef mince,, 1 tsp salt plus ½ tsp freshly ground black pepper in a bowl.
Mix well.
Take the dough.
Knead it briefly.
Divide into four pieces.
Shape each into a ball.
Roll each ball into a thin circle.
Place on the prepared baking trays.
Spread using a thin layer of the meat mixture.
Cook in the oven every flatbread for 10-15 mins till the edges begin to darken.
After removing from the oven, sprinkle your lahmacun using the roughly chopped parsley and sliced onion.
Squeeze over some drops of lemon juice.
Serve straightaway.