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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A common lunch time snack in Turkey, shake over dried chillies, add a squeeze of lemon and roll up with a little lettuce and tomato salad, or divide the dough into smaller portions to make finger food for a party Ingredients:
for the dough |
1 tsp dried yeast |
1/2 tsp sugar |
1/2 cup lukewarm water |
3 cups strong white flour |
1/2 tsp salt |
1 tbl spoon olive oil |
olive oil |
for the topping |
1tblsp butter |
1 onion, grated |
1 tomato skinned and chopped – boil kettle and pour over tomato let stand for 2 min, remove and peel |
salt and sugar to taste |
225g/8oz minced lamb |
2 tbl spoons tomato paste |
1 tsp paprika flakes |
squeeze of lemon juice |
Directions:
1. Or the dough – dilute sugar in water and sprinkle yeast on top, let stand for a few min till frothy.
2. sift flour and salt into a bowl and make a well
3. add yeast mix and tablespoon olive oil
4. combine gradually till it creates a firm dough ( adding a little more warm water if necessary
5. or flour if sticky )
6. knead dough on a floured surface for 10 min ir until it becomes smooth and elastic.
7. smear a drop of olive oil around a bowl and roll the dough in it
8. cover with damp cloth and let stand in a warm place for about an hour or till doubled in size.
9. for the topping
10. saute onions in the butter
11. add chopped tomato and cook till dry
12. add salt and sugar to taste and set aside to cool
13. put the meat in a bowl
14. add the tomato paste, paprika and lemon juice
15. work mix into a paste with your hands
16. punch back the risen dough, knead for 2-3 min
17. cut into 6
18. preheat oven to 230C/450F/gas mark 8
19. roll each piece into a ball and roll out into a very thin round
20. place on a well greased baking sheet
21. spread a thin layer of the meat mix over each one
22. leave to rest for 10 min.
23. bake in oven for 10-15min until brown and crispy
24. serve immediately with tomato, lettuce, onion and parsley salad, with liberally squeezed lemon juice
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