Lahmacun

Method

Make the dough by mixing flour, yeast, salt, water and oil, then knead for 8 minutes until smooth and leave to rise for 1 hour. Meanwhile, brown the minced lamb with onion and garlic, then stir in tomato paste, red pepper, cumin, paprika and parsley, cooking until the mixture is dry, then season with lemon juice, salt and pepper. Divide the dough into 8 balls and roll each very thin on floured paper. Spread the meat mixture evenly over each round, leaving a small border, then place on oiled baking trays. Bake at 220°C for 12-15 minutes until the edges are golden and crisp. Serve hot, traditionally rolled with fresh lemon and parsley.