Lahmacun

Last night I made Lahmacun. It is a traditional Turkish dish of flat bread with a spiced meat topping, usually minced meat as it is forbidden to eat pork in Turkey (which I assume is due to 98% of the population being Moslem).

Here's my recipe (serves 4):

500g self raising flour
2 table spoons, salt
1 teaspoon, sugar
1/2 cup, water
1/2 cup, olive oil
500g natural yoghurt
2 medium onions
1 clove, garlic
3 medium tomatoes
1 large green pepper
2 bunches of parsley
500g minced beef
1 teaspoon, black pepper
1 teaspoon, cayenne pepper
1 teaspoon, mixed herbs

Sift the flour into a wide bowl and mix in with 1 tablespoon of salt, 1/2 cup of water and olive oil. Slowly empty the yoghurt into the mix, forming a soft dough until it ceases to stick. Knead the dough for about 7-8 minutes and leave to stand.

Finely chop the onions, garlic, parsley and green pepper. Dice the tomatoes. Fry the mincemeat until brown and then add the onions, garlic, parsley and green pepper along with 1 teaspoon of mixed herbs and 1 teaspoon of cayenne pepper.

Split the dough into 4 equal pieces. Grease a tray with a table spoon of oil. Immerse hands in flour and spread the single pieces of dough into circular sheets of about half a centimeter thick. Spread the mixture on all the circles of dough, leaving about a centimeter of space at the edges. Add the above ingredients on top and cook for 10-15 minutes in a pre-heated oven at 200c and serve piping hot.

BAM!