Ingredients

For the Bread Dough:

• 500g strong white bread flour
• 7g fast-acting dried yeast
• Cornmeal or semolina flour (for dusting)

For the Topping:

• 2 ripe tomatoes
• 2 green peppers
• 4 spring onions, finely chopped
• Flat-leaf parsley (¾ finely chopped, ¼ roughly chopped)
• 250g minced beef
• 2 tsp Aleppo chili flakes
• Cumin powder
• 1 tsp allspice powder
• 2 tbsp olive oil
• 1 lemon
• 1 medium-sized red onion, thinly sliced

Step-by-Step Preparation Guide

1. Step 1: Sift the flour into a large bowl and create a well in the center. Add yeast to the well, pour in 125ml of water, sprinkle some flour over the water, and cover the bowl. Let sit in a warm place for about 15 minutes until cracks appear on the flour surface.
2. Step 2: Add another 250ml of water and 1 tsp salt. Knead the dough for about 10 minutes until it’s smooth and elastic. If sticky, add a little more flour. Cover and leave in a warm place for 30 minutes until doubled in size.
3. Step 3: Preheat the oven to its highest setting, around 240°C (220°C fan/gas mark 9). Lightly dust one or two baking trays with cornmeal.
4. Step 4: Blanch the tomatoes in boiling water, then drain and peel. Quarter them, remove the stalks and seeds, and chop the flesh.
5. Step 5: Slice the chillies lengthwise, remove the stalks, seeds, and white membrane, rinse, and chop into small pieces.
6. Step 6: In a bowl, combine the tomatoes, chillies, spring onions, chopped parsley, beef mince, spices, 1 tsp salt, and ½ tsp freshly ground black pepper. Mix thoroughly.
7. Step 7: Knead the risen dough briefly, then divide into four equal pieces. Shape each piece into a ball and roll each into a thin disc. Place each disc on the prepared baking trays and spread a thin layer of the meat mixture over each.
8. Step 8: Bake each lahmacun for 10-15 minutes, or until the edges darken. Garnish with roughly chopped parsley and sliced red onion, and drizzle with lemon juice. Serve immediately.