Name: Lahmacun : a middle eastern bread delicacy recipe by Ishika Uppal at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: For tart dough; Whole-wheat flour 130gms; Lukewarm milk 1/4 cup; Sugar 1tsp; Active dry yeast 1tsp; Salt 1/2tsp; Keffir 1/2 cup; Water as required to knead the dough; For filling :; Goat mince 150gms; Finely chopped onion 1 cup; 1tbsp garlic paste; Chopped green garlic 1tbsp; Salt; Cumin powder 1tsp; All spice powder 1tsp; Sumac 1tsp; Fresh turmeric paste 1tsp; Tomato puree 1/2 cup; Chopped coriander 1/4 cup; Chopped mint leaves 1/4 cup; Sliced onion 1; Butter 2tbsp; 1/2 cup sliced aubergine; Roasted pinenuts 1/2 cup; Pomegranate seeds 2tbsp; Red chilli flakes 2tsp; 1 egg yolk for egg wash

Ingredients Serving: 4

For tart dough
Whole-wheat flour 130gms
Lukewarm milk 1/4 cup
Sugar 1tsp
Active dry yeast 1tsp
Salt 1/2tsp
Keffir 1/2 cup
Water as required to knead the dough
For filling :
Goat mince 150gms
Finely chopped onion 1 cup
1tbsp garlic paste
Chopped green garlic 1tbsp
Salt
Cumin powder 1tsp
All spice powder 1tsp
Sumac 1tsp
Fresh turmeric paste 1tsp
Tomato puree 1/2 cup
Chopped coriander 1/4 cup
Chopped mint leaves 1/4 cup
Sliced onion 1
Butter 2tbsp
1/2 cup sliced aubergine
Roasted pinenuts 1/2 cup
Pomegranate seeds 2tbsp
Red chilli flakes 2tsp
1 egg yolk for egg wash

Instructions

To activate yeast: In a bowl put warm milk with sugar and stir
Sprinkle yeast and keep aside for about 10 minutes
In a bowl put flour and mix salt
Now add in activated yeast, keffir and water
Prepare a sticky dough and cover it with a damp cloth.
Keep aside to proof for about 1hour
Meanwhile in a sauce pan put oil and pan fry aubergine slices.
Once done strain and keep aside
Sprinkle with some salt and red chilli powder
In another pan add remaining oil and add onion to it
Cook till golden brown
Add in garlic paste and chopped green garlic
Cook for another 10 minutes
Now add in salt, turmeric paste, tomato puree, cumin powder, all spice powder and red chilli powder
Cook on slow flame till the gravy leaves the sides of the pan
Now add mince and stir continuously
Keep breaking the mince
Cook on slow flame and add coriander and mint leaves
Once the mince is cooked switch off the flame and keep aside
Punch in the dough and degas it
Roll it into a rectangle with the help of a rolling pin and trim it sides with a knife
Thicken the edges of the tart using the trims
Preheat the oven at 200℃
Place aubergine slices side by side on the tart
Now put onion slices over it
Spread the prepared goat mince over this
Give egg wash to the thickened edges
Bake for 25-30 minutes
Now sprinkle pinenuts and pomegranate seeds
Also splash some sour cream and serve hot

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