Ingredients
Dough:
- 400 g flour
- 20 g fresh yeast
- 150 ml lukewarm water
- 8 tbs olive oil
Coating:
- 3 tomatoes
- 1 bunch flat leaf parsley
- 2 onions
- 2 green pointed peppers
- 350 g ground lamb or beef
- 1 tbs tomato paste or red pepper paste
- 1/4 ts chili powder / cayenne pepper powder
- 1/4 ts pepper
- 1/2 ts dried mint
- 1/2 ts dried oregano
- 1/2 ts salt
Preparation
1. Put the flour in a bowl, make a “well” in the center of the flour, and crumble the yeast into it. Add water and olive oil and gradually mix everything into a smooth dough forms. Cover and let the dough rise in a warm location until the mixture has visibly increased in bulk.
2. Pour boiling water over the tomatoes, let them stand for a while, then cool them down with cold water, and peel.
3. Remove the parsley leaves from stems and chop finely. Peel the onions and clean the pointed peppers. Dice both very finely with the tomatoes. Thoroughly mix all the ingredients for the toppings.
4. Separate the dough into 10 balls on a floured work surface. Roll out each ball approximately 22 cm in diameter.
5. Place the pot on the Navigenio and heat on level 6 up to the roasting window. Place the first rolled-out dough in the pot and then spread around two tablespoons of topping on top of the dough.
6. Place the pot in an inverted lid. Place the Navigenio overhead, switch to the large level, and then bake for approx. 2 minutes until crispy.
7. Remove the lahmacun and return the pot to the Navigenio back at level 6.
8. Place the next dough base inside, add toppings in the same way, and bake as described in points 5 and 6. Extend the baking time a bit if necessary. Make sure the Navigenio is only on level 6 when putting the toppings on the lahmacun.
This recipe has been tested and approved by AMC.
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