Beauty in the Everyday

Passport & Plate - LAHMACUN (LAMB FLATBREAD)

Turkey | Friday, March 6, 2015 | 5 photos

LAHMACUN (LAMB FLATBREAD)

INGREDIENTS
1 tsp honey
1 (¼ oz) package active dry yeast
¾ cup warm water
2 cups flour, plus more for kneading
1½ tsp sea salt
¼ cup olive oil, plus more greasing bowl
4 tbsp tomato paste
1 tbsp chopped flat-leaf parsley
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp sweet paprika
1 tsp ground cinnamon
1/3 lb ground lamb
3 cloves garlic, minced
1 plum tomato, grated
1 small onion, minced
1 serrano chile, minced

HOW TO PREPARE THIS RECIPE
1. Combine honey, yeast, and water in a small bowl and let sit until foamy, approximately 10 minutes. Combine flour and salt in a bowl and make a well in the center. Add yeast mixture and stir to form dough. Transfer dough to a lightly floured counter and knead for 5 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let dough rest for 45 minutes. Divide dough into 4 portions.

2. In a large bowl, combine the remaining ingredients and stir just until all ingredients are incorporated. Do not over mix.

3. Preheat oven to 475°F. Working with one dough portion at a time, roll dough into a 10" disk and place on baking sheet. Spoon 3 tablespoons of lamb mixture onto dough. Spread mixture with the back of the spoon for an even layer. Bake until dough is golden brown and topping is cooked, 8-10 minutes. Repeat with remaining dough and topping.

THE STORY BEHIND THE RECIPE
I was interning The Hague, Netherlands and slightly homesick after traveling for several months, so I decided to make comfort food. However, the ingredients I needed were not available in the local grocery so I jumped onto a tram towards The Hague Market.
As I sat on the tram waiting for the “de Hoefkade” stop, my anticipation began to rise exponentially as we got closer. With every stop, the boarding passengers wore increasingly elaborate clothing from different parts of Africa, India, and others I could not quite distinguish. I arrived early to avoid the crowds, but was soon ready for a break after walking down what seemed like never ending aisles filled with exotic options. There was a long line for what appeared to be pizza. Since it was extremely affordable and the line was moving quickly, I thought why not. That 1 Euro “pizza” ended up being Turkish lahmacun. The flavor surprised me as the seasoning was reminiscent of Moroccan food, cinnamon with savory spices.
As I sat there snacking, I was mesmerized by the guy dishing out more and more lahmacun. Not just because it was delicious but also because he reminded me of my parents, immigrants that had to adapt to a new country yet still make food that reminds them of home. At the time, there was quite a lot of tension in the Netherlands surrounding the influx of Turkish immigrants and figuring out how to negotiate cultural differences. The fact that locals both from the Netherlands for generations or just a few years stood in line for the tasty treat made me smile. While the lahmacun I had was delicious and sparked a trip to Turkey, it is more than that. It reminds me how food connects people and even allows you to connect to the person behind the dish.