Venison Lahmacun
Pronounced Lac-ma-dune this is a thin Turkish flatbread, topped with spiced ground meat, which is usually lamb or beef, but also works amazingly well with venison.
Ingredients
Fresh ingredients
- 1/2 lb Venison mince
- 1 Tbsp Butter
- 2 Tomatoes
- 1 Large pepper of your choice
- 1 Red chilli
- 1 Green chilli
- 1/2 Onion
Store cupboard ingredients
- 1 pack Flatbreads (also works with plain naan bread)
- 1/4 bunch Parsley
- 1 Tbsp Olive oil
- 1.5 Tsp Salt
- 1.5 Tsp Sumac
- 1 Tbsp Dried oregano
Topping suggestions
- 1 block Feta cheese, cut into cubes
- 3 Tomatoes, cut into cubes
- 1 Cucumber, peeled and cut into cubes
- 1/2 Red onion, thinly sliced
- Lemon juice
If you want to make your own flatbread
- 600 G Bread flour
- 1 Packet Yeast
- 1 Tsp Kosher salt
- 1 Tsp Sugar
- 1 Tbsp Olive Oil
- 1.5 Cups Water (adjust based on the water absorption of your flour)
Instructions
Dough
- Mix all dry ingredients in a mixing bowl.
- Add oil and water slowly while mixing the dough on a low setting. If you don't have a dough mixer you can do all this by hand.
- Mix until the dough pulls away from the sides of the bowl and it has a silky smooth surface (5-8 minutes).
- Take the dough out of the bowl, pour about 1 tsp of oil into the bowl and spread with your hands. Place the dough back in the bowl, cover with a dish towel and let it rise for about an hour.
- Remove the dough from the bowl and knock it down. Now you can separate the dough in 10 equal pieces.
- Roll each dough piece into a ball and let it rest on the counter, covered with a dish towel till you are done with your paste.
Paste
- Roughly chop tomatoes, pepper, chilis, onions and parsley and add to the food processor together with salt, oil, all spices and herbs.
- Blend it till it comes to an even paste.
- Add venison and blend for another 30 seconds or until it is all mixed well.
Topping
- Dice tomatoes, cucumber and feta in bite size cubes.
- Toss together in a bowl
Lahmacun
- Pre-heat oven to 260C
- Use rolling pin to roll out dough in a thin 12" ish circle
- Spread a thin layer of paste on the dough.
- Put lahmacun into oven and cook for 5 minutes.
- Lahmacun is done when the dough bubbles and the bottom is nice and brown.
- Take lahmacun out and store on large baking tray and cover with a towel. Lay them face on face, like this they won't dry out. This step is very important if you want to roll the lahmacun. It makes them nice and soft and keeps them warm at the same time.
- Take one Lahmacun, add toppings, drizzle with fresh lemon juice, roll up and enjoy.
