My Spicy Lahmacun Recipe (Ras El Hanout)

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My Spicy Lahmacun Recipe
Serves 2
Our take on a Lahmacun, quick and easy to make, packed with flavour and spice from our Ras el Hanout blend.
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Prep Time
1 hr 20 min
Cook Time
10 min
Prep Time
1 hr 20 min
Cook Time
10 min
For the Flatbreads
  1. 175g plain flour
  2. 1/2 tsp salt
  3. 1 tsp fast acting yeast
  4. 1 tbsp olive oil
  5. Or purchase pre-made flatbread's of your choosing and just make the topping
For the topping
  1. 400g lean minced lamb
  2. 1 tsp My Ras El Hanout Blend
  3. 1 medium onion roughly chopped
  4. 100g red and green peppers roughly chopped
  5. 1 garlic clove crushed
  6. A handful of fresh coriander finely chopped
  7. Lemon
For the Dough
  1. In a bowl sift the flour, salt and yeast.
  2. Form a well in the middle and add the olive oil and yeast, combine and form into a ball
  3. Turn out on a lightly floured surface and knead for 5 mins
  4. Place in a bowl and cover, leave for an hour
  5. Remove and cut into four portions and form into small balls
  6. Using a rolling pin roll out into your desired shape, either round like a mini pizza or oval
  7. Oven on to 240C/Gas Mark 9
For the topping
  1. Place the onions and peppers in a food processor and blitz to fine pieces, but not too much to form a pulp. Drain off any excess liquid
  2. In a bowl add the minced lamb, ras el hanout, onion and pepper mix, garlic clove and the coriander. Using your hands mix together and ensure it is well combined
  3. Using your hands, take small amounts of the mix and spread onto the flatbreads until fully covered and right up to the edges
  4. Place onto a baking tray and straight into the oven for 8 mins, check and leave for 2 more if needed. The flatbreads should be browning and the lamb cooked.
  5. To serve squeeze over the lemon
  1. Great with a fresh salad
Freshly Spiced

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