Turkish Lahmcamun

Directions

• Stir 1 tbsp olive oil and ¾ cup the warm water.
• Put the ½ cup flour in a large mixing bowl. Add 1 tsp yeast and National Salt to taste and combine. Make a pool in the middle of the flour with a spoon and pour the water and oil mixture into it.
• Blend the flour into the liquid by turning the dry edges into the center. Flour your working surface and your hands. Turn out the dough and knead it for about 15 minutes until the dough is soft and elastic.
• Drizzle a little bit of olive oil inside the mixing bowl and spread it around with your fingers to oil the inside. Put the dough back in the bowl and cover it. Leave it in a warm place to rise for 30 to 45 minutes. The dough should rise to about double the size.
• While the dough rises, prepare the topping.
• In a bowl take 350 g of ground beed with 4 tbsp National Tikka Masala, 2 tbsp of chopped onion, 1 tbsp grated garlic, 1 cup chopped parsley, 2 tbsp tomatoes, 1 medium sliced bell pepper, 1 tbsp tomato paste, 1 tsp paprika, 1 tsp black pepper seeds, 1 tsp National Cumin Powder. Mix the entire mixture by hands. You will spread this on the thin dough evenly.
• Once the dough is risen, turn it out on a floured surface and divide it into six even pieces. Roll out each piece into a very thin round or oval shape. Try to get each one as thin as possible without tearing it. Spread the topping thinly and evenly over the top of each dough round with your fingers. Don’t press down too hard.
• Lightly spray cooking oil on the base of a big frying pan. Put the dough topped with mixture, on the big frying pan with the lid on over low heat. Cook for about 8-10 minutes checking the base of Lahmacun, not to be burnt.
• Serve it with a wedge of lemon for squeezing and a plate of sliced onions mixed with sumac and sprigs of Italian parsley.