Turk­ish flat­bread with beef and yo­ghurt


Gourmet Traveller (Australia) - - Food -

“This is our ver­sion of the Turk­ish lah­ma­cun – flat­bread topped with spiced minced beef,” says Dunn. “It’s worth hunt­ing out the pick­led turnips and gar­lic from Mid­dle East­ern stores – they add great flavour to the dish.

If you have mince mix­ture left­over it also makes great meat­balls.”

250 gm minced beef 1 tsp su­mac, plus ex­tra to serve 1 tsp ground chilli 1¼ tbsp olive oil 240 gm Greek yo­ghurt 3 cloves pick­led gar­lic, thinly sliced 100 gm Le­banese pick­led turnips Co­rian­der, mint, flat-leaf pars­ley and thinly sliced spring onion, to serve


1 ¼ tbsp dried yeast 260 gm bread flour

1 For flat­bread, com­bine yeast, 80ml warm wa­ter and 2 tsp salt in a large bowl and stir un­til yeast dis­solves. Add 220ml warm wa­ter and stir to com­bine, then add flour and stir un­til a dough forms. Turn out onto a lightly floured sur­face and knead un­til smooth and elas­tic (8-10 min­utes). Place dough in a lightly oiled bowl, turn to coat, then cover with plas­tic wrap and leave in a draught-free place un­til dou­bled in size (1½-2 hours).

2 Process minced beef in a food pro­ces­sor un­til finely chopped. Add su­mac, ground chilli, 2 tsp sea salt and 1 tsp freshly ground black pep­per and pulse un­til well com­bined. Trans­fer to a bowl, add olive oil and stir to com­bine.

3 Pre­heat oven to 250°C or the high­est tem­per­a­ture. On a lightly floured work sur­face roll out a quar­ter of the dough to a 26cm-di­am­e­ter round. Place on an oven tray and bake un­til just set (2 min­utes). Re­move and spread with a thin layer of beef mix­ture, then re­turn to oven un­til edges are crisp and beef mix­ture is cooked (15-20 min­utes). Dol­lop with yo­ghurt, sea­son with ex­tra su­mac, scat­ter with pick­les, herbs and spring onion, and serve hot. Re­peat with re­main­ing in­gre­di­ents.

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