If you’re used to making home made pizza, this is a simple and economical dish perfect for sharing with friends and family. This recipe uses a very small quantity of lamb mince. You can adjust the chilli for the more sensitive palate.
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Serves 8 people
For the Dough:
Strong white bread flour
14g fast action yeast
Yogurt
Salt
1 tsp Sugar
Olive oil
For the topping:
250g lamb mince (local, grass-fed)
2 tomatoes – seeds removed and finely chopped
1 onion finely chopped
1 clove garlic, crushed
Fresh chilli or Turkish dried chilli flakes
Parsley finely chopped
Place the yeast in a cup with the sugar and 3 tbsp of warm water. Leave it for 10 mins until it starts to froth.
Sift the flour into a large bowl, add the salt and mix. Add in the yeast mixture, yogurt and olive oil and combine to form a soft dough. Knead for 5 mins then let the dough rest for 1 minute. Repeat this stage and then cover the bowl and leave for 1-2 hours until roughly doubled in size.
Divide the dough into 8 and roll out each piece to 15cm diameter. Brush with olive oil.
To make the topping, place the lamb mince and all of the other ingredients into a large bowl. Use your hands to mix the ingredients, squeezing handfuls of the mixture and working it all together.
Turn it out on to a chopping board and chop the mixture for 5 mins to make it more paste like.
Divide the topping into 8 balls. If the mixture is quite wet, leave it on kitchen paper to absorb some of the moisture (squeeze a little out, if neccessary).
Smear the ball of mince onto the dough, spreading it out with your fingers and then bake in the oven for 10 mins or until the lamb looks coloured and the dough has turned golden around the edge.
Method
Place the yeast in a cup with the sugar and 3 tbsp of warm water. Leave it for 10 mins until it starts to froth.
Sift the flour into a large bowl, add the salt and mix. Add in the yeast mixture, yogurt and olive oil and combine to form a soft dough. Knead for 5 mins then let the dough rest for 1 minute. Repeat this stage and then cover the bowl and leave for 1-2 hours until roughly doubled in size.
Divide the dough into 8 and roll out each piece to 15cm diameter. Brush with olive oil.
To make the topping, place the lamb mince and all of the other ingredients into a large bowl. Use your hands to mix the ingredients, squeezing handfuls of the mixture and working it all together.
Turn it out on to a chopping board and chop the mixture for 5 mins to make it more paste like.
Divide the topping into 8 balls. If the mixture is quite wet, leave it on kitchen paper to absorb some of the moisture (squeeze a little out, if neccessary).
Smear the ball of mince onto the dough, spreading it out with your fingers and then bake in the oven for 10 mins or until the lamb looks coloured and the dough has turned golden around the edge.
Ingredients
For the Dough:
Strong white bread flour
14g fast action yeast
Yogurt
Salt
1 tsp Sugar
Olive oil
For the topping:
250g lamb mince (local, grass-fed)
2 tomatoes – seeds removed and finely chopped
1 onion finely chopped
1 clove garlic, crushed
Fresh chilli or Turkish dried chilli flakes
Parsley finely chopped
Lahmacun derives from the Arabic ‘lahma bi’ajeen’ meaning meat and dough. It is sometimes referred to as Armenian or Turkish Pizza but the recipe also has roots in Syria and Lebanon.