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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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
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At A Glance

  • Serves 8 people

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