This is a loose interpretation of the Turkish flat breads called Lahmacun. The lamb mixture is easy to prepare, tasty and you can spice it up with chilli, if you wish. It also makes for wonderful family fare when each can add their own topping, or not. Serve with a green salad and dinner is done! The dough mix is from my book GATHER, substituting the spelt flour with Tuerong Farm winter white flour, instead. If time is of the essence, a great standby is the pizza bases from Millers Bread Kitchen.

serves 4  - 6 (makes 12 x 15cm flat breads) 

1 onion, quartered

½ bunch flat leaf parsley leaves, plus extra chopped to serve

1 cup mint leaves

2 teaspoons ground cumin

½ teaspoon ground allspice

½ teaspoon fennel seeds (optional)

1 teaspoon sea salt

¼ cup passata (or 1 tomato, chopped when in season)

500g grass fed lamb mince

1 quantity of olive oil dough (see recipe below) 

OR

2 x Millers Bread Kitchen pre-made pizza bases

Toppings:

50g baby spinach leaves, to serve

1 cup chopped flat-leaf pasrsley leaves, chopped, to serve

Greek yoghurt or Tahini dip, to serve

pomegranate molasses, to serve

If making the dough, start preparing an hour ahead to allow for the proving time. See recipe below. Alternatively, use pre-made pizza bases.

Preheat the oven to 220°C. Line three baking trays with baking paper.

Meanwhile, place the onion and herbs in a food processor and blend until finely chopped. Add the spices, salt, tomato passata and lamb mince then blend until well combined and forms a coarse paste consistency.

Place the dough bases over the lined baking trays. Divide the meat mixture between the number of bases. Using your finger tips dipped in water, spread the mixture evenly over each base right up to the edges. The meat will shrink during cooking. Bake for 8-10 minutes, until the dough edges are crisp and golden brown. Working quickly, transfer to serving plates and scatter over the choice of toppings, such as spinach or parsley leaves, then dollop yoghurt or tahini over the top and a drizzle of pomegranate molasses. Pick up in hands fold over edges to enclose the topping, and take a mouthful. Delish!

Dough

300g Tuerong Farm winter white flour

1 teaspoon sea salt

60ml (¼ cup) extra virgin olive oil

160ml (2/3 cup) cold water

For the pastry, place flour, salt and oil in a bowl of a food processor.  With motor running pour the water down the spout until all incorporated.  Alternatively, add ingredients into a bowl and mix with fingers. Turn dough out onto a lightly floured work surface and knead for about a minute until smooth.  Place in a medium bowl, cover with a tea towel and set aside at room temperature for an hour to rest.

Divide the dough into twelve and shape each in to a ball.  Roll each ball on a lightly floured surface to a 15cm diameter round. Alternatively, you can make larger rounds, depending on number of people serving. Cooking time will increase a little by a minute or two. 

 Recipe by Fiona Hammond Food, November 2021