Lahmacun Draft

How I make it

Dough

1. Knead all the dough ingredients in a stand mixer with the dough hook for about 10 minutes, until elastic.

2. Cover and let rise about 1 hour, until doubled.

Topping

1. Heat 3 tablespoons of the olive oil in a skillet and fry the onion until lightly golden.

2. Add the paprika and tomato paste and fry 1 minute more. Transfer to a bowl and let cool.

3. Add the garlic, lamb, tomatoes, eggplant, chile, parsley, salt and pepper and mix.

Shaping and baking

1. Preheat the oven to 425°F (220°C).

2. Divide the dough into 10 balls of about 4 oz (110 g) each, and roll each one on a floured surface into a round ¼-½ inch (½-1 cm) thick.

3. Place the rounds on a floured baking sheet and spread about a tablespoon of olive oil over each.

4. Spread the meat mixture on top and sprinkle with the pine nuts.

5. Bake for 12-15 minutes, until the dough is baked through and the meat is cooked.

Serving

1. Take them out of the oven and let cool for a minute or two.

2. Scatter some red onion on top, add a slice or two of tomato and sprinkle with parsley. Roll up like a laffa and serve.

What I've learned

• In Turkey the meat goes on in a thin layer, but you can be generous.