We asked Ozlen Gultekin (Ozlen’s Mediterranean Cuisine) for a simple recipe for home cooks to try their hand at Mediterranean flatbreads. She offered a versatile dough that can be used for two very different dishes.
Lahmacun (pronounced “lahma’joun”) is a thin, crispy flatbread topped with a spiced ground meat mixture. It is commonly served with lemon wedges, parsley, red onion, tomatoes and herbs, and is usually rolled or folded before eating. Also known as Turkish pizza, it can be enjoyed as a meal or sliced up and served with a spread of other mezze, or small plates. Gultekin uses a mixture of equal parts ground beef and lamb; both meats work well in this recipe.
Borek belongs to a diverse family of stuffed pastries that extends across ethnicities from North Africa to the Balkans. Most often filled with cheese, meat, spinach or potato, it is a staple for breakfast, as well as for lunch or afternoon tea. This spinach and feta cheese version is related to Greek spanakopita, which is layered rather than rolled.
Makes 12 Lahmacuns or 6 Spinach and Feta Boreks
Combine the flour, yeast, salt and sugar in a large bowl. Add warm water and begin kneading the dough with your hands. When it starts to come together, pour the dough onto a floured surface and knead until it is smooth and no longer sticks to your hands. Sprinkle with more flour if needed. Place the dough in a clean, oiled bowl and cover with plastic or a damp towel; set aside for 1 hour.
Makes 12
Pulse tomatoes, tomato paste and garlic in a food processor until well blended. In a large bowl, combine this with the remaining ingredients. Mix with your hands, squeezing and stirring until everything is well combined. Cover the bowl with plastic and set aside for 1 hour.
On a floured surface, divide the dough into 12 equal pieces. Shape into balls and place them under a kitchen towel so they don’t dry out.
Preheat the oven to 400° or heat a large nonstick skillet over medium-high heat. On a floured surface, roll out one piece of dough at a time into an 8- to 10-inch circle. Top with 2 spoonfuls of the meat filling; spread it out and press it into the dough slightly. Carefully flip the meat side of the lahmacun onto your hand by placing one hand on top of the lahmacun and peeling the dough from the counter with your other hand, then flip it onto the preheated skillet or baking tray, with the meat facing up. If using a skillet, cover and cook for 5 to 7 minutes. If baking in the oven, bake on a tray or pizza stone for 10 minutes. Repeat with the remaining pieces of dough. Serve as is or top each lahmacun with your choice of tomato slices, fresh parsley, sliced red onions and a squeeze of lemon juice.
Makes 6
Preheat the oven to 400°. Combine spinach, onion, feta, salt, pepper and olive oil in a large bowl. Mix together with your hands until combined.
Divide dough into 6 equal pieces and place under a kitchen towel so they don’t dry out. Working one at a time on a floured surface, roll out dough into a 14- to 16-inch circle. Sprinkle one cup of spinach filling evenly over the dough. Roll the dough into a tight log. Create a spiral by wrapping the log around itself like a snail shell. Repeat with the remaining dough and place all 6 boreks in a greased 9- by 13-inch baking dish.
Combine the egg yolk and yogurt in a bowl and brush on top of each borek. Sprinkle with sesame seeds. Bake for 35 to 40 minutes, until the tops are lightly browned. Let rest for 10 minutes before serving
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