THE INCREDIBLE LAHMACUN AND AYRAN

I know at times like this, I’m suppose to resort to less labour-intensive tasks in the kitchen, a pasta-salad perhaps, or a one-bowl-pancake mix with added sparkles, maybe even the unthinkable salad, to hide the scars from this tragic embarrassment, and more importantly, look really hot while doing it.  But no.  In an counter-protest to the irresponsibility of a suicidal stand-mixer, giving up making doughs is admitting defeat.  With bare hands, I’m gonna prove that without him, I’m still highly desirable in the dough-market and totally dough-able.  Not just the same dough down the sad memory lane, but I’m gonna make something awsome-er, something super-er.

I’m gonna make the incredible, lamahcun and ayran.

And of course, here comes Robin, the indispensable sidekick of an established superhero.  To simply call ayran a “yogurt drink”, I think you’d be caught off guard, as I did, of how unexpected it tastes.  Ayran, a foamy mixture of plain yogurt and water, different from any other beverages you’re used to, is salty.  Yes, salty!  A description so foreign to drinks that it took me several minutes after the first try, to realize.  In fact, it was Jason who said, “I think there’s salt in here”, and me, “No fucking way!”.  The initial adjustment created some sort of a sensory confusion, but later on grew into an unexplainable addiction.  I almost couldn’t have lamahcun without ayran.  It feels lonely, empty…  Wrong.

This is a new birth, of a new relationship, and not so fragilely breakable like mine with… you know who.  And to all the mixer-single ladies, put your hands up… and make this easy recipe that will mark the new beginning of a true romance.

To make the lahmacun:  Microwave the milk on high for 30 seconds to warm up.  With hands or a stand-mixer, mix bread flour, instant dry yeast, light brown sugar and salt in a bowl.  Add large egg, warm milk and extra virgin olive oil (if mixing with hand, make a well in the center of the flour), then knead for 5~6  min until the dough is elastic and smooth.  The dough should be very soft and pliable, but not very sticky.  Cover the bowl with plastic wrap and let proof at a warm place for 2 hours, until the dough has doubled.

Gently scrape the dough onto a lightly floured surface, and divide into 4 equal portions.  Shape into balls then cover with plastic wrap, and let rest for 30 min.

Meanwhile, preheat the oven on 500ºF/250ºC, with a pizza-stone or inverted cast-iron skillet inside.  Then make the topping:  Cut tomatoes in half then squeeze out any excess juice and seeds.  In a food-processor, add everything under “the topping” except for the ground lamb.  Pulse and run until the mixture turns pesto-like.  Then add the ground lamb (or beef), and run until the mixture is paste-like.  The mixture will feel watery.  Set aside.  Then make the sumac salad:  Mix thinly sliced shallots, parsley, mint and ground sumac until even.  Set aside.

To bake the lahmacun:  Lightly flour 1 portion of the dough, then roll into a very thin disk.  Transfer onto a piece of parchment paper, then brush the edges with olive oil.  With your hands, distribute the topping evenly over the dough, press it gently into the dough without tearing it.  Slide the parchment with the lamacun on top, over the preheated pizza-stone or inverted skillet.  Bake for 5 ~6 min until golden browned on the edges.  Repeat with the rest of the lamacun.

Serve with sumac salad on top, a good squeeze of lemon juice and extra chili flakes.  Roll it up and enjoy with cold ayran.

Ayran:

• 4 cups (1000 ml) plain yogurt
• 2 cup2 (500 ml) iced water (can be a combination of ice and water)
• 3/4 tsp of salt (plus or minus 1/8 tsp to your personal liking)

Blend plain yogurt, iced water and salt in a blender until foamy and smooth.