LahmacunFor the topping:1 bunch1 clove8 ozl2oo g1

1

8 oz/20o g

Preparation time: 45 minutesResting time: 30 minutesCooking time: 10 minutesDifficulty: . *

Serves 4

2 tbsp flour

parsleygarlic (optional)onionstomatogreen chileground lambsaltground peppertomato pastered pepper flakes

(optional)

For the base:2 cups/200 g1 tsp% tsp1 tbsp

floursalt

1 tbsp1 tbsp

sugarolive 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. Wash

and 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.