About the Recipe
This meal was suggested to me by a Turkish friend (Begüm) and the minute I tasted it, it became an instant favourite. I have changed the original recipe a little to suit my preferred taste profiles but tried to stay true to the flavours Begüm described.
Ingredients
Dough (see my notes below)
500g strong white bread flour, plus extra to bake
1tsp sugar
6g fast-action dried yeast
320ml water (room temperature or colder)
10g salt
1 Tbsp olive oil
Topping
500g tomatoes, skinned and chopped finely
2 large onions, chopped finely
3 cloves of garlic, crushed
90g parsley chopped
800g ground lamb (or a mixture of lamb or beef)
1 Tbsp chilli paste (or to taste)
2 Tbsp tomato paste
3 Tbsp sherry (this can be omitted if you prefer).
Salt and pepper to taste
Juice of one lemon (or less depending on your preference)
To serve
Lemon wedges
Parsley, chopped
Preparation
Dough
Make dough in the bread machine, adding the instruction in the listed order.
The dough can be left to continue rising for 1-2 hours after it has been removed from the machine.
The dough should be sticky and quite elastic.
When you are ready to assemble the meal, divide the dough into 10-12 small balls and rolls these out very thin, making round disks.
Topping
Sauté the onions, garlic and lamb until the lamb is cooked and the onions are translucent.
Add the remaining topping ingredients and cook. When checking the flavours as you cook, add more or less lemon juice to taste.
Drain excess liquid off the mixture
Baking
Preheat the oven to 220°C (430°F).
Place the dough discs on a greased baking tray and cover them with the topping mixture.
Bake for 8-10 minutes until the dough is cooked and crispy at the edges.
Serve immediately.
Add a splash of lemon and some chopped parsley, roll them like a pancake (if you are able) and enjoy.