Serves: 4
Course: Main Course
Cooking Time: 0 hr 45 mins
  • 450g strong white flour
  • ½tsp salt
  • 1tsp sugar
  • 1 x 7g sachet fast-acting yeast
  • A drizzle olive oil
  • 300ml warm water (one part boiling to two parts cold)
  • 300g lean minced beef
  • 1 small red pepper, finely chopped
  • 1 red onion, peeled and thinly sliced
  • 2 cloves of garlic, peeled and sliced
  • A small bunch of flat parsley, the stems finely chopped
  • ½tsp mixed spice
  • ½tsp cumin
  • ½tsp smoked paprika
  • ½tsp cinnamon
  • ½tsp chilli flakes
  • 2tbs tomato purée
  • Salt and black pepper
  • 2tbs toasted pine nuts
  • 4tbs natural yogurt
  • 1tsp sumac (optional) for dusting

1 Put the flour, salt and sugar into a mixing bowl, then add the yeast and olive oil into the warm water. Mix well and start to add to the dry ingredients to form a dough.

2 Remove to a floured surface and knead for five to six minutes. If you have a mixer this can be done in half the time.

3 When the dough is smooth and elastic, cover the bowl with clingfilm and leave in a warm place to double in size, for 45 minutes or so.

4 For the topping put the beef, pepper, half the red onion, garlic, parsley stalks, spices and tomato purée, salt and pepper into a food processor and pulse until smooth. If you don't have a food processor, just mix it well by hand.

5 Remove the dough from the bowl on to a lightly floured surface and knock it back. To make two lahmacun for four people, divide the dough into two balls, cover with clingfilm and put in the fridge to chill for 30 minutes; it will be easier to work with.

6 Preheat the oven to 220 degrees.

7 Grease two baking trays with some olive oil. Roll out the dough as thin as you can, then lay on to the trays.

8 Take the beef mix and spread it thinly on top of the dough, then bake for 15 minutes or so, until the dough is golden and crisp.

9 To serve, scatter the pine nuts over the top, with artistic dollops of yogurt, torn parsley and a dusting of sumac.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford