Lahmacun with Salad and Ayran

Ingredients

Quantities are for one portion.

• 2thin flatbreads (tortilla or lavash base)
• 50 gcucumber and lettuce (for salad)
• 1 tbspred pepper paste (biber salçası)
• 1onion, very finely chopped
• 100 glamb mince
• 50 gplain yogurt (mixed with water for ayran)
• salt to taste
• 1tomato, very finely chopped
• 1lemon wedge
• 10 gfresh parsley, chopped

Method

1. Preheat the oven to a very high heat.
2. Mix the lamb mince with the very finely chopped tomato, onion, parsley, and red pepper paste. Knead until it forms a uniform, wet paste.
3. Spread the raw meat paste very thinly and evenly across the flatbreads to the edges.
4. Place the coated flatbreads in the hot oven. Bake rapidly until the edges of the bread crisp up and the thin meat layer is cooked through and charred slightly.
5. Prepare a simple side salad of sliced cucumber, lettuce, and extra parsley.
6. Whisk the plain yogurt with a pinch of salt and cold water until frothy to create the Ayran beverage.
7. Squeeze the lemon over the hot lahmacun. Pile the salad in the center, roll the flatbread tightly into a wrap, and serve with the cold Ayran.