Breads

Lahmacun or Pide dough

700ml water
A large pinch of sugar
4 tbsp olive oll
1kg strong white bread flour
1.5 tsp fine salt
2 sachets of fast-action yeast

In a bowl mix the yeast, sugar, olive oil with the water, warmed to body temperature). Leave for about l0 mins. Put the flour and salt into a large mixing bowl. Make a well in the centre and add the liquid, then stir, gradually incorporating all of the liquid to make a sticky, blobby dough.

Turn the paste out onto a well-floured work surface and knead until it is transformed into a glossy, stretchy dough. Return to the bowl, cover with cling film and leave somewhere warm for about an hour. Turn out again and gently knead for a few more mins.

Lamb Lahmacun / Pide

1 batch of dough
300g minced lamb
1 small red onion
2 fresh plum tomatoes
Quarter of a large bunch of parsley
Half a medium red onion
1 fresh green chilli
1 clove of garlic, peeled
1 tsp cumin seeds
1 tsp ground corriander
1 tsp sumac
A pinch of chilli or fresh red chilli, chopped

Preheat the oven to it's hottest 270-300 deg C and put a heavy flat tray into the oven to get really hot.

Chop all the topping ingredients together to make a smooth mush and season well with salt. Roll the dough out into eight rounds on a well floured surface, about half a cm thick. Spread the lamb thinly on top of the dough down the center. Cut 1-2cm slices into the sides and fold over to create an overlap pattern.

Transfer the dough to the hot oven and bake for 5-10 mins until cooked and slightly brown at the edges.

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