Thin Flatbread with Spiced Meat
Very thin flatbreads spread with minced lamb, tomato, peppers, onion and herbs.
Gaziantep style
Last updated:
Last updated:
Thin Flatbread with Spiced Meat
Gaziantep Lahmacunu
Thin oval flatbreads carry an onion-free topping of lamb, garlic, tomato, peppers and parsley. The finely chopped filling is spread to the edges and baked on a hot surface until the base is cooked and the edges crisp.
- Prep
- 45 min
- Cook
- 36 min
- Rest
- 30 min
- Total
- 1 hr 51 min
- Servings
- 6
Ingredients
Dough
- 4 ¼ cups (500 g) Bread flour, spooned into the cup and leveled, plus more for rolling
- 1 ¼ to 1 ½ cups Warm water, added gradually
- 2 tsp Table salt, for the dough
- 1 tsp Granulated sugar
Topping
- 1 lb Moderately fatty lamb, finely hand-minced by the butcher, preferably breast or rib meat
- 3 Medium tomatoes, peeled and finely chopped
- 4 Slender green frying peppers, seeded and very finely chopped; not bell peppers
- 2 Long sweet red pointed peppers, seeded and very finely chopped
- 1 bunch Parsley, washed, dried and finely chopped
- 1 head Large head of garlic, cloves peeled and crushed
- 1 tbsp Red pepper paste
- Table salt, to taste; account for the salt in the pepper paste
- Ground black pepper, to taste
- Turkish red pepper flakes, optional if using mild pepper paste, as needed
To serve
Equipment
A baking stone or an inverted heavy baking sheet holds heat under the thin dough so the base cooks quickly. A large chopping knife or zırh keeps the topping finely textured without turning the vegetables into a purée.
Method
Mix the flour, dough salt and sugar. Add the water gradually, using only enough for a firm dough that does not stick to your hands. Knead for at least 10 minutes until smooth, cover and rest for 30 minutes.
Finely chop the lamb, peppers and parsley together with a large knife or zırh. Mix in the finely chopped tomatoes, crushed garlic, pepper paste, black pepper and enough salt to suit the paste. Add red pepper flakes if using mild paste. Work until evenly combined and spreadable; add a little water only if dry. Cover and refrigerate for 30 minutes.
Püf noktası · Kitchen tip
Preparation & Knife Skills
Hand-mincing meat with a zırh
Use the curved blade of a zırh to cut cold meat into an even mince while keeping distinct pieces.
Set the oven to its highest conventional setting, with fan off. Heat a baking stone or an inverted heavy baking sheet inside until fully hot. The tray should hold two small lahmacun without overlap.
Divide the dough into 12 equal pieces. Roll each very thinly into an oval on a lightly floured surface. Divide the topping equally between the breads, spreading it evenly right to the edges. Top only the breads going straight into the oven; keep the rest of the raw topping refrigerated.
Slide onto the hot surface and bake two at a time, starting to check after 4–6 minutes. The base should be cooked and the edges lightly browned. Check the meat topping reaches 160°F with a thin-probe thermometer held sideways through a thicker part; continue baking if necessary. Repeat for all six batches, allowing up to 36 minutes of oven time if each batch takes 6 minutes; slower ovens need longer.
Serve hot, with lemon wedges if desired.
Cooking guidance
Keep the topping finely chopped rather than puréed, and spread it right to the edges. Shape the next breads while a batch bakes, but add raw topping only just before baking.
Add water to the dough gradually: it should be firm and smooth, not sticky. An oven that is not fully hot will take longer to cook the base.
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