Lahmacun with Lamb Ground Meat

Ingredients

• 1 cube fresh yeast (42 g)
• 1 pinch sugar
• 500 g wheat flour type 405
• Salt
• 5 tbsp olive oil
• 500 g lamb ground meat
• 250 g passata
• 1 tbsp Tomato Paste
• 1 tsp ground cumin
• Cayenne pepper
• 6 Garlic cloves
• 2 onions
• 350 g cherry tomatoes
• parsley (for sprinkling)

Instructions

1. 1.

   Crush the yeast and mix with sugar and 100 ml lukewarm water. Combine flour with 1 tsp salt, sift into a bowl, make a well in the center and pour in the dissolved yeast. Sprinkle with a little flour and let rise for 15 minutes.

2. 2.

   Add about 200 ml lukewarm water and 2 tbsp olive oil, knead into a smooth dough. Cover with a cloth and let the yeast dough rise in a warm place for 45 minutes.

3. 3.

   Heat remaining olive oil in a pan and brown the ground meat over high heat until crumbly. Add passata and tomato paste, simmer gently for 5–7 minutes. Season with cumin, salt and a pinch of cayenne pepper, taste and let cool.

4. 4.

   Peel the onions and garlic cloves. Slice onions into rings and garlic into rounds. Wash and quarter the tomatoes. Knead the dough again on a floured surface, divide into four pieces, roll each into a round and place on baking trays lined with parchment paper.

5. 5.

   Spread the meat mixture over the dough, leaving about 1 cm border. Top with tomatoes, onion rings and garlic slices. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20–25 minutes until crisp. Wash parsley, dry and sprinkle over the Lahmacun.

6. 6.

   Serve rolled up as desired.