- 1 onion
- 1 red chilli
- 2 garlic cloves
- 500g lamb mince
- 2 tsp mixed spice
- 300g plain flour
- A handful of flat leaf parsley
- 1 lemon
- 2 tbsp tahini
- 25g sesame seeds
- 1 red onion
- 2 large handfuls of lamb's lettuce
- Sea salt and freshly ground pepper
- 4 tbsp olive oil
15 mins (prep) | 20 mins (cooking)
1. Peel and thinly slice the onion. Halve and finely chop the chilli - flick out the seeds if you want less heat. Peel the garlic and grate or crush it.
2. Heat 1 tbsp olive oil in a pan over a medium-low heat. Add the onion and chilli. Cook gently for 5 mins. Add the garlic and cook for 1 min. Turn up the heat. Cook for 2-3 mins till brown. Transfer to a bowl and set aside.
3. Add the mince to the pan. Fry over a high heat for 5 mins, stirring often, till the mince is beginning to brown. Take off the heat. Stir in the onion mix and 2 tsp of the mixed spice. Season and set aside.
4. Take out 1 tbsp flour and sift the rest into a mixing bowl. Stir in 1 tsp salt and a pinch of ground pepper. Finely chop the parsley leaves. Stir half into the flour with 2 tbsp olive oil. Add 160ml cold water. Stir to bring the dough together into a smooth ball.
5. Heat your oven to 200°C/Fan 180°C/Gas 6. Set two baking trays in the oven to heat. Dust your work top with the flour you saved in step 4. Divide the dough into four pieces. Roll out each dough ball into 15cm circles.
6. Take the trays out of the oven. Lay the dough rounds on the trays. Spoon the lamb mixture on top of the bases. Bake the lahmacun for 10-12 mins till the bases are golden and crisp.
7. Zest and juice the lemon. Tip into a bowl with the tahini and 1 tbsp olive oil. Whisk with a pinch of salt to form a smooth dressing. Peel and thinly slice the red onion.
8. Put your lamb’s lettuce in a bowl. Drizzle over the sesame dressing. Toss to mix. Serve the baked lahmacuns with the salad and the rest of the parsley, sesame seeds and the sliced red onion scattered on top.