To serve:lemon wedges, flat-leaf parsley leaves and Spanish onion rings
150 gmtomato (about 1), seeded, finely chopped
50 gmcapsicum (about 1/3), finely chopped
75 gmcapsicum paste (see note)
200 gmminced lamb (25% fat)
5garlic cloves, finely chopped
½ cupfinely chopped flat-leaf parsley
1 tspdried chilli flakes
Combine flour and salt in a bowl, add 175ml lukewarm water, turn onto a work surface and knead until a smooth dough forms (10-12 minutes). Roll into 30gm balls, cover and set aside to rest (15 minutes).
Meanwhile, for lamb filling, process tomato, capsicum and capsicum paste in a food processor to combine. Transfer to a large bowl, add remaining ingredients and stir to combine.
Preheat oven to 250C. Roll dough into 10cm-diameter discs. Divide lamb mixture among discs and press and spread with your fingers. Place on a pizza stone or on oven trays lined with baking paper and bake in batches until crisp on edges but still soft in centre (7-10 minutes). Dust with sumac and serve hot with lemon wedges, parsley and onion rings.
Note Lahmacun is popular in Turkey. In Australia, it’s often mistaken for the kiymali pide that’s topped with minced meat. Once you try lahmacun, though, you’ll appreciate the difference: its pastry is thin with a delicate amount of topping, while pide is thicker and topped with more meat. Capsicum paste is available from select delicatessens and grocers.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.