LAHMACUN (Middle Eastern MEAT PIZZA)

A kind of meat pizza is made in Turkey by bakers and in restaurants. There
are many regional versions in different shapes and sizes and with different
toppings. This recipe is for one we made at home in Egypt years ago. It came
originally from Armenia or from Libanon but it is very
good.

Pizza dough

TOPPING
500 g (1 lb 2 oz) onions, finely chopped
4 tablespoons sunflower oil
750 g (1¾ lb) ripe tomatoes, peeled and chopped, or a 400 g (14 oz) tin of
peeled tomatoes
750 g (1¾ lb) lean minced lamb or beef
4 tablespoons tomato puree
salt
pepper
juice of ½ lemon
bunch of parsley, finely chopped
good pinch of cayenne, or 1 small chilli, finely chopped
50 g (2 oz) pine-nuts, toasted (optional)

Make the pizza dough and leave to rise twice.
Meanwhile fry the onions in 3 tablespoons of oil until soft but not golden.
Add the tomatoes and cook until the sauce is thick and the liquid has
disappeared.
Preheat the oven to 230 ºC/450 ºF/gas mark 8.
Put the raw meat in a bowl with all the topping ingredients including the
tomato mixture and work well into a paste with your hands. Knead the dough
again for a few minutes and divide into 3. Roll each out as thinly as
possible on a floured surface with a floured rolling pin and ease on to 3
oiled baking sheets about 35 x 40 cm (14 x 16 in).
Spread a thick layer of meat mixture on each sheet of dough. Let them rest
for 10 minutes and bake for 10 - 15 minutes or until the mixture has cooked
and the dough is brown around the edges. Cut into squares.
Note : A quick and easy lahmacun can be mede with the same filling on
bought, opened-out pitta bread.
Variation : Adding 1 tablespoon of tamarind paste and 1 teaspoon of sugar to
the fried onion lends a delicious sweet and sour flavour.

Serves 12 or more.

country : Turkey
course : appetizer

source : Mediterranean Cookery / Claudia Roden



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