152/18 – Goat Lahmacun:
I have cooked quite a few dishes from Goat – Cooking and Eating by James Whetlor (Cabrito Goat) lately and really enjoyed all the cooks. The last cook was Goat Keema which blew me away and was the best keema I have eaten to date. Up next was Goat Lahmacun which had a tough act to follow after the rendang and the keema!
I chose Lahmacun as I had tried to cook it once before on my Weber Pizza Oven attachment and hadn’t had much luck so was keen to try it in the Ooni Pro.
The recipe is from Goat – Cooking and Eating by James Whetlor:
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These were the last five goat cooks from this book:
GOAT MEAT:
Some folk get a bit funny when you mention goat meat, maybe because it’s not something a lot of us have grown up eating but it has gotten more popular in the UK over the past couple of years mainly due to James and his work. If you like lamb then goat is similar, a bit sweeter but a great quality bit of meat.
In a previous cook I went into more detail on goat meat, rather than repeat it all here have a read of that post:
THE MEAT:
800g of minced goat meat. I split down a 2KG bag into 1x800g and 2x600g.
You can buy goat meat direct from Cabrito – 1KG of minced goat is £8.50. Free delivery when you spend £60 so add in a few different cuts to go over £60.
Otherwise, Turner and George sell Cabrito goat meat they don’t have minced goat on the site but I bet they can sort some for you as part of a larger order.
James was kind enough to send me a box of Goat meat to cook which is exciting as I had bought his book a little while ago and had been meaning to start cooking recipes from it.
If you wanted to cook a variety of cuts I would recommend the half goat at £120 from Cabrito it arrives in 3 parts: Shoulder, middle and leg. I bought one last year and used it as an opportunity to practice a bit of home butchery.
Here is the goat mince ready to go.
The Prep:
I made the dough with strong white bread flour, yeast, salt and water. This was mixed together and left to rise for a couple of hours in a covered bowl.
For the topping I mixed onion, tomatoes, red pepper, olive oil, tomato paste, Urfa chilli flakes, ground cumin, ground cinnamon and salt in the food processor.
The Urfa chilli flakes, cumin and cinnamon were from Steenbergs again. The cinnamon and cumin can be seen in the last few cooks but this was the first use of the Urfa chilli flakes which were a fantastic colour. The website describes it as “Urfa chilli (also known as isot) has a deep, rounded, smokey-ish flavour, a nice little chili kick and a hint of sumac-like sharpness.” – the heat from the chilli is quite mild and was toddler friendly for this cook! £2.65 for 35g.
Have a read of this post to learn more about Steenbergs and the fantastic quality of their ingredients:
Cinnamon, cumin seeds and Urfa chilli flakes.
Cumin seeds ground in a coffee grinder.
The topping with the goat meat mixed in.
I lit the Ooni Pro with a few handfuls of Oxford Charcoal Oak lumpwood and whilst it was warming up I shaped the dough into 4 balls.
Once the oven hit 250c I was ready to cook. I didn’t want it too hot as the topping needed to be cooked properly and a lower, slower cook would cook both the topping and the base equally. (in theory!)
Yep, plenty hot enough!
The Cook:
I stretched and shaped the dough out into a pizza shape then spread a quarter of the topping over the top leaving a gap at the edge.
Just a few minutes in total, spinning it 90 degrees each time. Topped with parsley, olive oil, salt and pepper. Served with sliced tomatoes and lemon wedges.
Close up.
#2 was equally good.
I was getting hungry cooking these!
I managed to stretch the dough for #3 a little bit bigger.
Another good one.
#4 was mine so the pressure was on not to burn it!
Fantastic! My daughter helped with the salt hence the large pile on the left, good job I like salt!
SUMMARY:
Really enjoyed this dish, simple to prepare and cook but so tasty with a great combination of flavours. The Ooni Pro worked really well for this, cooking on charcoal without wood chunks and all vents open tends to hover around 250c to 300c which was ideal for this cook as the base and topping were both cooked perfectly.
A big hit with the kids which is always a bonus, I think it helped to get them involved in the prep and cooking of this one too. There was a fair bit of goat mince left after this cook, see the next post for that!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Ooni Pro |
| Cook Method: | Pizza stone |
| Charcoal: | Oxford Charcoal Oak |
| Smoking Wood: | N/A |
| Cook temperature: | 250c |
| Cook time: | Few minutes each |
| Internal temperature: | N/A |
| Notes: | No real changes. |
The recipe is from Goat – Cooking and Eating by James Whetlor:
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