Lahmacun (Turkish minced meat flatbreads)

Preparation

1. Mix the flour and yeast, add the sugar, salt, olive oil and lukewarm water and knead to a smooth dough. Cover with a damp cloth and leave in a warm place for about 30 minutes, then knead briefly and rest for another 30 minutes.
2. Meanwhile knead the mince, onions, tomatoes, tomato purée, parsley, garlic, olive oil, salt and pepper thoroughly until evenly combined.
3. Preheat the oven to 200 °C conventional (top and bottom heat) and line two baking trays with baking paper. Divide the dough into 8 pieces of about 80 to 100 g and roll out on a little flour to round flatbreads about 3 mm thin.
4. Place the flatbreads on the trays and spread about 1 1/2 heaped tablespoons of the mince mixture thinly over each, right to the edge.
5. Bake the trays one after the other for about 10 to 12 minutes, until the edge is crisp and lightly browned; the dough should look like a pizza base.
6. Top the warm flatbreads with lettuce, tomato, onion rings and feta, add chilli and tzatziki to taste and roll up.

Drink with it

• Pale lager · excellent match

  Pils or Helles, well chilled

  Carbonation and hop bitterness refresh after the spiced lamb, and the malt suits the crisp flatbread.

  Pils or Helles: What's the Difference? ↗

• Red wine · excellent match

  Light, cool-served red wine: Öküzgözü, Kalecik Karası or Gamay

  Juicy red fruit and little tannin carry lamb and tomato without overwhelming parsley and garlic.

  Which wine pairs with food? A simple approach to choosing ↗

• Rosé · good match

  Dry rosé, cool

  Fresh acidity and red fruit pick up the tomato and keep the lamb fat in check.