Babajan's lamb lahmacun


"The lahmacun at Babajan in Carlton North is the best I've had outside Turkey. Please can you get the recipe? " - Hazan Sadik, Carlton North, Vic

 

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You'll need

Extra-virgin olive oil and hummus, to serve   Dough 300 gm (2 cups) plain flour, plus extra for dusting 14 gm (2 sachets) dried yeast 150 ml milk, at room temperature 1 egg, at room temperature 50 ml olive oil, plus extra for oiling tray   Lamb topping 300 gm minced lamb shoulder (ask your butcher to do this) 1 tbsp Turkish red capsicum paste (see note) ½ cup flat-leaf parsley, finely chopped 1 onion, coarsely grated 1 Roma tomato, coarsely grated   Salad topping 2 Roma tomatoes, peeled, coarsely chopped ½ Spanish onion, thinly sliced ½ cup flat-leaf parsley, coarsely chopped 4 pickled fermented green chillies, cut into 2cm pieces (see note) 2 radishes, trimmed, thinly sliced 1 tbsp pine nuts, toasted 1 tsp sumac, plus extra to serve 1 tsp olive oil 2 tsp lemon juice

Method

  • 01
  • For dough, combine ingredients and 1 tsp fine salt in an electric mixer fitted with a dough hook and knead until a smooth dough forms (3-5 minutes). Cover bowl with plastic wrap and stand to prove until doubled in size (20-25 minutes). Divide into 4 even pieces, roll into balls, transfer to a deep oiled roasting pan, cover with plastic wrap and leave to prove for a further 10 minutes.
  • 02
  • For lamb topping, combine ingredients in a bowl, season to taste and mix with your hands until just combined and mixture forms a neat ball.
  • 03
  • For salad topping, combine ingredients in a bowl, folding gently to combine and season to taste.
  • 04
  • Preheat oven to 300C. Roll out a ball of dough on a sheet of lightly floured baking paper to a long oval shape (about 15cm x 25cm). Press a quarter of the lamb mixture into dough, covering nearly to edges. Repeat with a second ball of dough and another quarter of lamb mixture. Transfer both with paper to a large oven tray and bake on upper-middle shelf until golden brown (4-6 minutes). Repeat with remaining dough and lamb mixture.
  • 05
  • Scatter salad on top of lahmacun, sprinkle with extra sumac, drizzle with olive oil and serve hot from the oven with hummus.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Turkish red capsicum paste, sold as salca, and pickled fermented green chillies are available from Middle-Eastern delicatessens.

Featured in

Apr 2017

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