Lahmacun with goat cheese

...or my creative take on the classic Lahmacun recipe I wrote about last month :) yummy.

The dough is made in the same way as for the previous recipe.

For the topping you'll need: (serves 2)
250g lamb mince

1 medium onion

4 garlic cloves

pepper cayenne

fresh sage leaves

100g goat cheese

salt & pepper

 

1. Start off by preparing the dough (you'll find the instructions here)

2.Then, prepare the topping: very finely chop the garlic cloves, sage and onions and mix with the mince. Season with salt & pepper, adding some pepper cayenne for an extra spice.

3. Once the dough has risen, separate it into two smaller portions and roll out very thinly. 

4. Add the meat mixture on top of the rolled out dough transfer into piping hot oven preheated to 240 degrees. The best results will be achieved if using an oven stone. Baking time might vary a little depending on whether an oven stone or a tray is used, but should take around 10 minutes. It will be ready once the dough starts turning golden brown. 

5. Around 4 minutes before the Lahmacuns are ready, add the goat cheese on top, so that it melts right on time.

 

 

Bon appétit!