Yas! Geometrical meat!
I don’t care much for bell peppers. Especially when they’re unpeeled I feel like they lack some kind of sophistication 💅 and dominate dishes too easily. However mixing them finely in this lahmacun-style filling with onion, minced lamb and the earthy taste of flatleaf parsley works really well for me. The magic is, just like the Turkish pizza-ish dish, in spreading the filling very thinly. You want a good brick dough crunch and the taste of the filling (not mounthfuls of lamb).
For about 30 pockets (depending on how thin you like them):
- 70 g red and green bell pepper
- half a small red onion
- 1 small clove of garlic, crushed
- 5 g of flat leaf parsley (= a good handful), chopped + extra leaves
- 0,5t pilipili
- 200 g minced lamb
- 3T olive oil
- 1t ground cumin
- 15 brick sheets
- Greek yoghurt
- lemon juice
- small clove of garlic, crushed
- dried mint
olive oil, salt, pepper
Filling: Chop onion and bell peppers and, using the pulse button on your food processor, chop in pulses until you get a pretty fine grain (but not a paste). Transfer to a sieve and press out as much liquid as you can. Mix in a bowl with minced lamb, garlic, chopped parsley, pilipili flakes and season with salt (about 0,5t).
Folding: Get a small bowl of parsley leaves ready and, in another bowl, mix 3T of olive oil with 1t of cumin. Cut the disks of brick dough in half and follow the folding steps below, pressing down well on the filling and distributing it with every fold. Use 1t of filling at most per pocket; just like lahmacun, you want a taste of the filling (not mounthfuls of lamb).
Cook: Preheat the oven to a piping hot 230°C. For the sauce, mix Greek yoghurt with lemon juice, crushed garlic, dried mint and season with salt and black pepper. Place the triangles on a wire rack so they catch the heat on all sides and cook them in the preheated oven until they’re golden and crunchy – about 6 to 7 minutes (you might want to place a baking tin underneath to catch the juices dripping off). Let cool for a bit and serve with the sauce.