Lahmacun

Step 1: Mix 14 oz strong white bread flour, ⅛ oz fast-action dried yeast, 1 tsp sugar and 1 tsp salt in a bowl. Add 1 cup lukewarm water and 1 tbsp olive oil and knead for 8 minutes into a smooth, soft dough. Cover and leave somewhere warm for 1 hour until doubled.

Step 2: Meanwhile, blitz 1 onion, 1 red Romano pepper, 1 long green pepper, 1 tomato, 2 cloves garlic and ⅔ oz flat-leaf parsley in a food processor to a fine paste. Tip into a sieve and press out as much juice as you can.

Step 3: Mix the vegetable paste with 10 ½ oz lamb or beef mince, 1 tbsp Turkish red pepper paste (biber salçası), 1 tbsp tomato paste, 1 tsp pul biber (chilli flakes), ½ tsp ground cumin and 1 tsp salt until smooth and spreadable. Keep covered in the fridge until needed, and wash anything the raw meat touched.

Step 4: Put a baking tray or pizza stone in the oven and heat it to its highest setting, 250–525°F, for at least 20 minutes.

Step 5: Divide the dough into 8 balls. Roll each one on a floured surface into a very thin oval or round, about 25 cm across. A common mistake is rolling too thick: the base then stays doughy under the meat.

Step 6: Spread about 2 heaped tablespoons of topping right to the edges of each base in a thin, even layer, pressing it into the dough with your fingers.

Step 7: Slide two lahmacun at a time onto the hot tray and bake for 6–8 minutes, until the edges are crisp and browned and the meat is sizzling and no longer pink anywhere (160°F). Stack the baked ones on top of each other under a clean tea towel so they stay soft enough to roll.

Step 8: Serve with 1 bunch flat-leaf parsley, 1 red onion and 2 lemons: squeeze lemon over, scatter with herbs and onion, then roll up and eat. Cooled lahmacun freeze well; reheat in a hot pan.