Often referred to as ‘Turkish pizza’ we simply had to try Selin Kiazim’s famous lahmacun when she visited Gozney HQ- and we definitely weren’t disappointed!
These are one of the biggest sellers at Oklava, Selin’s mind blowing London restaurant and are packed full of incredible flavours! On top of that, they’re pretty simple to make- your biggest problem will be making enough of them!
1. For the dough;
– To make the dough, pop the flour into a stand mixer along with the sugar, salt, yeast and olive oil. Mix using the dough hook attachment and add the water.
– Mix for around 5 minutes or until the dough is smooth and elastic.
– Transfer the dough to a work bench and divide into 85/100g pieces and shape into balls. Pop the dough balls onto a greased tray and cover with cling film. Leave in the fridge until required.
2. For the lahmacun topping;
– Roughly chop the tomatoes, pepper, parsley, onion and garlic and blend to a semi coarse paste.
– Rinse the veg with cold water through a sieve and squeeze with a spoon to totally get rid of any liquid.
– In a large bowl, combine the blitzed, dry veg with the Turkish chilli, suet, salt, tomato puree, hot paste and sunflower oil and mix thoroughly.
– Wearing gloves, combine the mince into the mix, squeezing through your fingers until totally combined.
3. Building the lahmacun;
– On a generously floured surface, use a rolling pin to roll a dough ball out into a thin circle, moving regularly as you do so and adding more flour as required- it’s super important the dough can move freely on the surface before we add the mince.
– Next, press the lamb mince over the dough leaving some areas of dough exposed around the crust. You need to make sure the lamb mince layer is as thin as possible and remember to keep moving the dough to ensure it’s not sticking as you press the mince onto it!
– Transfer the lahmacun to floured Roccbox peel and launch into a hot Roccbox on full flame- you want the oven about 450/500 degrees- and bake for 1 1/2-2 minutes, rotating as required.
– Squeeze some lemon juice over the lahmacun and top with picked parsley and sliced red onions before rolling up into a tasty Turkish treat!
For the dough;
625g Strong White Bread Flour
12g Fresh Yeast (or 7g ouch if dried instant yeast)
1 Tbsp Extra Virgin Olive Oil
1 Tsp Fine Sea Salt
1 Tsp Caster Sugar
350ml Luke warm water
For the lahmacun topping;
375g Lamb Mince
2 Plum Tomatoes
1/2 Red Pepper
1/2 Bunch of Parsley
8g Turkish Chilli Flakes
60g Tomato Puree
3 Cloves Garlic
15g Hot Pepper Paste (Turkish product called Aci Biever Salcasi)
75g Lamb Suet, minced
1/2 Brown Onion
30ml Sunflower Oil