Goat lahmacun

Goat meat is a brilliant meat for the ethically-minded, and is less rich than the traditional lamb mince normally used for lahmacun. This recipe includes instructions for serving lahmacun the traditional way rolled into a wrap, or you can make bigger versions and serve as a pizza.

Ingredients

LAHMACUN DOUGH

500g of strong white bread flour, plus extra for dusting

10g of salt

7g of dried yeast

10g of sugar

250ml of water, lukewarm

50ml of olive oil

GOAT LAHMACUN TOPPING

500g of goat mince

1 red pepper, deseeded and chopped

1 white onion, peeled and chopped

3 garlic cloves, peeled and chopped

1 pinch of red pepper flakes, or chilli flakes

25g of tomato purée

1 bunch of parsley, (small) roughly chopped

30ml of olive oil

salt

pepper

TO SERVE

1 red onion, finely diced

pickled green chillies

flat-leaf parsley

pomegranate molasses

Method

1. To begin, make the lahmacun dough by mixing the flour and salt together in a bowl. Empty the yeast into a jug of lukewarm water, along with the sugar and olive oil, mixing to combine

2. Pour the water into the flour steadily and begin to mix together by hand so that it forms into a rough dough. Take out of the bowl and begin to knead the dough until it becomes smooth and elastic. If it feels too wet, add a touch more flour. If it feels too dry, a touch more water

3. Place back in the bowl and sprinkle with a touch more flour. Cover with a tea towel and leave it alone, in a warm space, to rise for an hour

4. Now preheat the oven to 230°C/gas mark 8 (this will also help warm the kitchen)

5. Next, make the goat topping by placing the mince in a bowl and all of the other ingredients in a food processor. Blitz until you have a smooth paste then pour over the goat mince and combine everything together by hand. At this point, it would be good to check the seasoning, so take a small piece of meat, roll it into a ball and quickly fry off in a pan with some oil. If it needs some seasoning, add a touch more

6. When good to go, if you are opting for making the proper wraps, take the dough and divide it into 8 balls. Otherwise divide into four balls to make larger, pizza-style flatbreads for slicing

7. Roll each one out, so that they are approximately 15cm in diameter. The larger ones to 25cm

8. Top each one with a generous amount of the goat mix, spreading it out across the flatbread with the back of a spoon to the edge

9. Place on a baking tray and pop them into the oven. The smaller ones will take 6–7 minutes, whereas the larger ones will take about 10 minutes

10. When done, the meat should be sizzling on top and the base should be lightly browned

11. To serve, sprinkle a good amount of chopped red onion and parsley on top, along with a scattering of green chilli. Drizzle over some of the pomegranate molasses, roll up and wrap with some kitchen towel. Enjoy!

12. If making the larger, pizza-style lahmacun for the kids, do exactly the same but then cut into wedges