Cypriot Lacham-atzeen (Spiced Minced Lamb on Flatbread)
Cypriot Lacham-atzeen (Spiced Minced Lamb on Flatbread) is a traditional Cypriot recipe for a classic dish of flatbreads spread with a minced meat mixture that are oven baked to cook. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Spiced Minced Lamb on Flatbread (Cypriot Lacham-atzeen).
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Originally a Middle Eastern dish, this has become an integral part of Cypriot cookery.
Ingredients:
For the Minced Meat Mixture:
3 garlic cloves
1 large onion, finely chopped
100g ripe tomatoes, chopped
1 tsp red chillies, finely chopped
500g minced lamb
120ml parsley, finely chopped
120ml corn oil
salt and freshly-ground black pepper, to taste
For the Flatbreads:
500g strong bread flour
1 tsp salt
1 tbsp active, dried, yeast
1 tbsp oil
360ml lukewarm water
Method:
For the meat mixture, heat the oil in a pan. Add the onion and garlic and fry for about 3 minutes or until soft then stir in the minced lamb and cook until lightly browned. Finally stir in the tomatoes, chillies and parsley. Season to taste with salt and black pepper. Bring to a simmer and cook for about 20 minutes or until thickened. Take off the heat and set aside to cool as your prepare the bread dough.
Sift the flour into a bowl and reserve half of it. Dissolve the yeast in the warm water then stir in the salt. Pour half the flour into the yeast mixture then stir until well combined. Cover with a thick tea towel and set aside for about 15 minutes or until frothy.
Now mix in the remaining flour and knead gradually to combine, working in the oil as you do so. Continue kneading for about 10 minutes or until the mixture is smooth and elastic. Form the mixture into a ball then place in a greased bowl, cover with a thick cloth and set aside in a warm place for about 60 minutes, or until doubled in volume.
Turn onto a floured work surface and knead for 5 minutes then divide into 20 equal-sized pieces. Shape each of these into a ball then roll each ball into a round 10cm in diameter and about 6mm thick.
Set the flatbreads on a baking tray then spread each one with 3 tbsp of the minced meat mixture. Transfer to an oven pre-heated to 180°C and bake for about 30 minutes.
The Lacham-atzeen can be served either hot or cold. Just before serving sprinkle a little lemon juice over the top.
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