Ingredients

• All-purpose flour 400 g
• Warm water 240 ml
• Active dry yeast and sugar 1 tsp each
• Salt 2 tsp (12 g), divided
• Olive oil 2 tbsp
• Ground lamb and beef (80% lean), half and half 300 g
• Onion 1 medium (120 g)
• Tomatoes 2 medium (250 g)
• Green pepper (sivri or bell) 1 (100 g)
• Flat-leaf parsley 1 bunch (50 g), divided
• Garlic 3 cloves (12 g)
• Tomato paste and Turkish red pepper paste 1 tbsp each (35 g)
• Pul biber (Aleppo pepper flakes), ground cumin and black pepper 1 tsp each
• Lemon wedges to serve

Instructions

1. 1

   Mix the flour, yeast, sugar, 1 tsp of the salt, the olive oil and the warm water, knead for 8-10 minutes into a soft, smooth dough, cover and let rise for 1 hour.

2. 2

   Grate the tomatoes and squeeze out the excess juice, then chop the onion, pepper, garlic and half of the parsley very finely.

3. 3

   Combine the meat, chopped vegetables, both pastes, the spices and the remaining 1 tsp of salt, and knead for 2 minutes into a smooth, spreadable paste.

4. 4

   Heat the oven to its maximum (250-280C) with a baking tray or stone inside.

5. 5

   Divide the dough into 8 balls and roll each into a very thin round about 25 cm across.

6. 6

   Spread about 100 g of the topping thinly over each round right to the edges and bake 2 at a time for 6-8 minutes, until the edges are crisp and the meat is cooked.

7. 7

   Serve hot with the remaining parsley and lemon wedges, rolling each lahmacun up around the greens.