LahmacunPreparation time: 45 minutes For the topping:Resting time: 30 minutes 1 bunch parsleyCooking time: 10 minutes 1 clove garlic (optional)Difficulty: . * 8 ozl2oo g onions 1 tomatoServes 4 1 green chile 8 oz/20o g ground lamb2 tbsp flour salt ground pepperFor the base: 1 tbsp tomato paste2 cups/200 g flour 1 tbsp red pepper flakes1 tsp salt (optional)% tsp sugar1 tbsp olive oil
Base: Sieve the flour onto the worktop.Make a well in the center and sprinkleover the salt and sugar. Pour in the oliveoil and knead with the flour, graduallyadding % cup/200 ml water, until smooth.Wrap in a damp cloth and chill in therefrigerator for 30 minutes. w$h
Lightly dust the dough with flour. Usingyour hands, break off equal-sized pieces,
To make the topping, finely chop theparsley, garlic (if desired), and onions.Peel and finely chop the tomato. Washand finely chop the chile.
Place the ground tamb in a bowl. Com_bine with the parsley, garlic, onion,tomato, and chile, and seaso n with sattand pepper. Add the tomato pasfe and, ilusing, the red pepper flakes. Add 2 tbspwater, then knead with your hands untitsmooth.
Dust the worktop with ftour. Stighily flat_ten the dough balts with your hands, thenroll out using a roiling pin.
Divide the ground lamb mixture evenlybetween the circular bases, using yourhands. Bake in a preheated oven at400 "F/200 "C for about 10 minutes.Serye the lahmacun arranged on ptates.