Flatbread ingredients
1 tsp dried yeast
½ tsp salt
½ tsp sugar
5 oz warm water
12 oz strong flour
Topping ingredients
2 tbsp olive oil
2 tbsp pomegranate molasses
2 cloves garlic, crushed and chopped with salt
1 onion, gradted
½ lb lamb, minced
2 tsp kirmizi biber*
2 tsp fresh mint, chopped (or 1 tsp dried)
1 onion, sliced into rings
1 tomato, sliced
1 lemon
parsley, chopped
salt
Method
1. Start with the dough. Kick start the yeast by mixing the sugar in warm water and leaving for 10 minutes or so until it froths. Put the flour, salt and yeast in a mixing bowl and mix in the water and sugar, and work it into a ball before working it for five or ten minutes until smooth and springy. Leave in a warm place, covered with a damp cloth, for around an hour.
2. For the topping, mix the first seven ingredients together and leave it in the fridge if need be.
3. After an hour the dough should have doubled in size. Knead it briefly on a floured board, then divide it up and roll into flatbread circles.
4. Spread a thin layer of topping on each flatbread, and top with the onion and tomato rings.
Given them a little drizzle of oil and pop them in the oven at 425°F as quickly as you can to stop the heat escaping.
5. Check after 20 minutes to make sure the meat is cooked, then remove, sprinkle with parsley and sumac and given them a squeeze of lemon before sharing them round.
* - kirmizi biber: a Turkish hot red pepper paste.
From Yashim Cooks Istanbul by Jason Goodwin is published by Argnoaut, £25
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