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Lahmacun
Ingredients
Beef topping: 500g beef mince 1 onion ½ red pepper ½ green pepper 2 ripe tomatoes 1 tbsp finely chopped parsley 1 tsp Supreme Garlic Powder 1-2 tsp Supreme Paprika Powder 1 tsp Supreme Cumin Powder 1 tsp Supreme Chilli Flakes Salt to taste 1 tsp sumac 2 tbsp tomato paste Khubz or find dough recipe below For dough: 2 cups plain flour 5 ½ tbsp warm water ⅓ cup oil & extra 2 tbsp 1 tsp sugar Salt to taste 7g instant yeast Garnish: Sliced red onions mixed with chopped parsley, lemon juice and sumac lemon slices
Method
Add all the onion, red pepper, green pepper and tomatoes into a food processor and process until finely chopped. Strain the vegetables and squeeze out the excess water. In a bowl mix together chopped vegetables, minced beef, chopped parsley, garlic powder, paprika powder, cumin powder, chilli flakes, black pepper, salt, sumac and tomato paste. For khubz (easy version): Lay out your khubz on a clean worktop. Add equal amounts of the beef mixture to each khubz and spread evenly to the edges. Preheat the oven at 200°c. bake for 15 minutes or until golden and crisp.Garnish with sliced red onion mix, lemon slices and serve immediately. Dough version: In a bowl mix together water, yeast and sugar. Set aside for 10 mins or until mixture activates (bubbles). In another bowl add flour, salt, oil and yeast mixture. Mix and knead until smooth and elastic. Place in an oiled bowl, cover and set aside for 1 hour or until dough has doubled in size. Turn out dough onto a lightly floured surface, divide into 4 equal balls and roll 25 cm circles. Place on a lined baking sheet, cover and set aside. Preheat the oven at 200°c. Brush the rolled out dough with oil, then spread beef topping evenly to the edges. Bake for 15-20 minutes or until golden and crisp. Garnish with sliced red onion mix, lemon slices and serve immediately.