Turkish lahmacun

Instructions

1- step 1 Sift the flour into a large bowl, make a well in the middle and sprinkle in the yeast.

2- Pour 125ml water over the yeast, then flick flour over the liquid to create a layer.

3- Cover and leave to rise in a warm place for 15 mins until cracks appear on the surface of that layer.

4- step 2 Use your hands to mix in 250ml more water along with 1 tsp salt and knead the dough for about 10 mins until elastic and no longer sticky.

5- Add a little more flour if you need to.

6- Cover and leave to rise again in a warm place for 30 mins until doubled in size.

7- step 3 Heat the oven to as high as it will go (about 240C/220C fan/gas 9) and sprinkle one or two baking trays thinly with cornmeal.

8- step 4 Pour boiling water from the kettle over the tomatoes, leave to stand briefly, then drain and slip off the skins.

9- Cut the tomatoes in half, cut out the stalks, scoop out the seeds and discard, then chop the flesh.

10- step 5 Halve the chillies lengthways, cut out the stalks, seeds and white inner membrane, then rinse.

11- Cut lengthwise into fine strips, then crosswise into fine dice.

12- step 6 Put the tomatoes, chillies, spring onions, finely chopped parsley, beef mince, spices, 1 tsp salt and ½ tsp freshly ground black pepper into a bowl and mix well.

13- step 7 Take the dough and knead it briefly, then divide into four pieces and shape each into a ball.

14- Roll each ball into a thin circle, place on the prepared baking trays.

15- Spread with a thin layer of the meat mixture.

16- step 8 Bake each flatbread for 10-15 mins until the edges begin to darken.

17- After removing from the oven, sprinkle the lahmacun with the roughly chopped parsley and sliced onion, then squeeze over a few drops of lemon juice.

18- Serve straightaway.