Accoutrement : Accoutrement Catalogue 2015-2016
www.accoutrement.com.au 61 Recipe from Istanbul Efendy -- http://www.efendy.com.au Spicy Lamb on Thin Crust Pide Lahmacun Serves 4 For the dough 200 g plain flour (allow 50 grams per person) 120 mls water (allow 30 mls per person) 1 teaspoon salt For the topping 200 g lamb mince (of which about a quarter should be fat) 150 g tomatoes 1 red capsicum 75 g capsicum paste 5 garlic cloves ½ bunch flat parsley 2 teaspoons (10 g) chilli flakes 1 teaspoon (5 g) black pepper 1 teaspoon salt For the optional dressing: half red onion, finely sliced 1 tablespoon sumac 1 tablespoon extra virgin oil Juice of half a lemon Preheat your oven to 250c -- or above, if you can. If you have a pizza stone or tile, put it in the oven now. Or leave your baking tray in the oven so it will preheat. Mix the flour and the salt in a bowl. Slowly add lukewarm water, and knead the mixture for five minutes. Divide into four balls, cover with a damp cloth and let the dough rest until the topping is ready. Skin the tomatoes, cut the tomatoes in half, scoop out the seeds and roughly chop them. Remove the stalk and seeds from the capsicum and roughly chop it. Coarsely blend the tomatoes and capsicum with the capsicum paste, garlic, parsley, chilli flakes, pepper and salt. Combine the mixture with the lamb mince and stir thoroughly. With a wooden rolling pin, or with the palm of your hand, flatten the dough balls into discs or ovals about 25 cm wide and less than half a cm thick. With a spoon, thinly spread the lamb mix on to the discs, pressing it in with your palms. Bake the discs in the preheated oven for about 5 minutes. The edges should be crisp and the middle soft. You could squeeze some lemon juice over the lahmacuns just before serving, or you could sprinkle on this optional topping: finely slice the half red onion, sprinkle with the salt and the sumac, add the lemon and the oil, and massage the mixture with your hands to soften the onion and blend the ingredients.