Recipe for Shermin’s Lamajun (Lamajun - Turkish Lamb Pizza)
Makes about 8-10
275g (10oz) plain white flour 225ml (8fl oz) natural yoghurt
For the topping:
1 tbsp extra virgin olive oil
1 large onion, finely chopped
225g (8oz) freshly minced lamb
4 ripe tomatoes, finely diced
2 tbsp flat leaf parsley, chopped
Salt and pepper
Wedges of lemon
Lots of sprigs of flat leaf parsley
Heavy iron frying pan
Sweat the onion in a little butter or oil and allow to cool completely.
Mix all the ingredients for the topping together and season well with salt and pepper. Mix the flour with the yoghurt to form a soft dough. Heat a heavy iron frying pan and preheat the grill. Take about 50g (2oz) of the dough, roll until it’s as thin as possible using lots of flour. Spread a few dessertspoons of the mince mixture on the base with the back of a tablespoon, as thinly as possible.
Fold in half, then in quarters, slide your hand underneath, then transfer to the pan and open out gently.
Put onto the hot pan (no oil needed) and cook for about 2 minutes or until golden on the bottom. Remove from the pan and slide on a hot baking sheet under the hot grill and cook for another 2-3 minutes, or until the meat is cooked.
Serve on a hot plate with 3 or 4 lemon wedges and whole sprigs of flat leaf parsley for each helping.
To eat: Squeeze lots of lemon juice over the surface of the lamajun. Pluck about 4 or 5 leaves of parsley and sprinkle over the top. Either eat flat like a pizza or roll up like a tortilla.
