Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Lahmacun


You'll need

300 gm (2 cups) plain flour 5 gm sea salt For dusting: sumac To serve: lemon wedges, flat-leaf parsley leaves and Spanish onion rings   Lamb filling 150 gm tomato (about 1), seeded, finely chopped 50 gm capsicum (about 1/3), finely chopped 75 gm capsicum paste (see note) 200 gm minced lamb (25% fat) 5 garlic cloves, finely chopped ½ cup finely chopped flat-leaf parsley 1 tsp dried chilli flakes

Method

  • 01
  • Combine flour and salt in a bowl, add 175ml lukewarm water, turn onto a work surface and knead until a smooth dough forms (10-12 minutes). Roll into 30gm balls, cover and set aside to rest (15 minutes).
  • 02
  • Meanwhile, for lamb filling, process tomato, capsicum and capsicum paste in a food processor to combine. Transfer to a large bowl, add remaining ingredients and stir to combine.
  • 03
  • Preheat oven to 250C. Roll dough into 10cm-diameter discs. Divide lamb mixture among discs and press and spread with your fingers. Place on a pizza stone or on oven trays lined with baking paper and bake in batches until crisp on edges but still soft in centre (7-10 minutes). Dust with sumac and serve hot with lemon wedges, parsley and onion rings.
Note Lahmacun is popular in Turkey. In Australia, it’s often mistaken for the kiymali pide that’s topped with minced meat. Once you try lahmacun, though, you’ll appreciate the difference: its pastry is thin with a delicate amount of topping, while pide is thicker and topped with more meat. Capsicum paste is available from select delicatessens and grocers.

This recipe is from the November 2012 issue of Australian Gourmet Traveller.

“Would you please ask chef Somer Sivrioglu from Sydney’s Efendy Restaurant for the recipe for his wonderful lahmacun?”
Julia Knotts, Leichhardt, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 8 people
Win
a trip to the Gold Coast!

Celebrate the opening of Kiyomi with an accommodation and dining package for two people at Jupiters Hotel & Casino on the Gold Coast.

Read More
Win
dinner for two at Park Hyatt Sydney!

Win one of two double passes to enjoy a uniquely crafted seven-course dinner tasting menu at Park Hyatt Sydney.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.