Lahmacun

Pls visit: https://www.fatdough.sg/post/lahmacun-pide for the dough balls.

Prepare the toppings.

In a blender, add all the ingredients, except the ground chicken.

Blitz until smooth.

Add in the ground chicken.

Continue blitzing until smooth paste forms.

You can use a meat grinder to grind your chicken thigh. You can also use the blender to grind your chicken thigh if you do not own a meat grinder. Grind the chicken thigh 1st, remove from blender, add in the rest of the ingredients, then the ground chicken thigh.*

Transfer into a bowl, cover with cling film.

Set aside chilled in the fridge until ready to use.

Prepare the salad.

In a bowl, toss everything together until well combined.

Set aside in the fridge until ready to use.

Prepare the lahmacun.

Preheat oven to the highest temperature setting.

Preheat a pizza stone an hour beforehand as well.

If you do not have a pizza stone, an inverted baking tray will work just fine.

Once the dough is rolled out into a disc with an 1/8 inch thick, transfer into a skillet over medium heat.

Toast until bottom is crisp brown and lightly charred.

Transfer onto a working surface lined with parchment paper.

Spread the toppings generously evenly over the top leaving an 1/8 inch gap along the edge.

Carefully slide the lahmacun with the parchment paper onto the pizza stone or inverted baking tray.

Wack into the oven using the middle rack.

Bake until the toppings are light charred and the edge is golden brown.

Remove from oven.

Transfer onto serving plate.

Garnish with the sumac salad.

Slice and serve immediately.

Repeat the steps for the remaining lahmacuns.