Theo’s Chicken Lahmacun with Tzatziki from MasterChef Australia

We recreated Theo’s Lahmacun including Andy’s Roast Chicken which reminded us of a refreshing pizza using tzatziki, onions, parsley, lemon and sumac as toppings. The roasted capsicum and chilli gave it smokiness and a hint of spice.

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Theos Chicken Lahmacun with Tzatziki from MasterChef Australia

Yield: 6-8

Author: Traditional, but not

Prep time: 45 MinCook time: 1 H & 45 MInactive time: 12 HourTotal time: 14 H & 30 M

Ingredients

Andy’s Roast Chicken

• 2 L water
• 8 g salt
• 1.6 kg whole chicken
• 100 g honey
• 35 g white wine vinegar
• 8 sprigs thyme or dried thyme

Theo's Flatbread

• 300 g warm water
• 14 g instant dry yeast or 43 g fresh yeast
• pinch sugar
• 500 g bread flour or AP flour
• 10 g salt
• 10 ml olive oil

Lahmacun

• 1 small red capsicum
• 1 red bullhorn chilli or other chilli
• 1 brown onion
• 2 cloves garlic
• 200 g canned whole tomatoes
• 1 tbsp tomato paste

Tzatziki

• 300 g Greek yoghurt or Skyr
• 1 Lebanese cucumber
• 2 cloves garlic
• 2 tsp olive oil
• salt

Toppings

• 12 sprigs parsley
• 3 cherry tomatoes
• 1 small red onion, washed
• ½ tsp ground sumac or lemon myrtle
• olive oil, salt, pepper to taste

Instructions

Andy’s Roast Chicken

1. For the Roast Chicken, combine the water and salt in a deep bowl or ceramic baking dish and mix until salt has dissolved. Add the chicken and place into the fridge to brine for 12-24 hours.
2. Heat oven to 200°C. Drain chicken well and place onto a rack in a deep baking dish.
3. Combine the honey, vinegar, 20g water, thyme and a pinch of salt in a small bowl and brush all over the chicken.
4. Roast chicken, basting occasionally with honey mixture, until juices run clear from the thickest part of the meat and from the joints, about 70-80 minutes.
5. Remove from the oven and cover loosely with foil.

Flatbreads

1. For the Flatbread, place 50g warm water, yeast and pinch sugar into a bowl and set aside for 5 minutes. Or if you use fresh yeast skip this step.
2. Place the flour and (remaining 250g) water into the bowl of a stand mixer. Add yeast (mixture) and mix on low speed until fully combined. Turn off mixer and allow mixture to stand for 5 minutes.
3. Add salt, oil and a little more water if needed. Mix on medium speed until a smooth and elastic dough forms, about 8-10 minutes.
4. Place into a lightly oiled bowl and cover with a damp cloth or cling film. Set aside in a warm place until risen and doubled in volume, about 45 minutes.
5. Divide into 6-8 portions and roll into balls. Cover and set aside until ready to assemble.

Lahmacun

1. For the Lahmacun, place capsicum and chilli directly over gas burner or BBQ and cook until skin has blackened. Place into a bowl and cover with cling film for 5 minutes to make it easier to peel.
2. Peel and discard skin and seeds and place flesh into a food processor. Add onion, garlic, tomatoes and tomato paste and process until smooth. Season to taste.

Tzatziki

1. For the Tzatziki, place the yoghurt into a muslin lined sieve and place over a bowl. Place into the fridge to drain.
2. Once drained, gently squeeze the yoghurt then transfer to a mixing bowl. Finely grate cucumber and place into a piece of muslin. Squeeze to remove excess moisture. Add cucumber to yoghurt along with remaining ingredients and stir to combine.
3. Season to taste and place into a serving bowl.

Cooking and Topping

1. To assemble, heat oven 250°C on fan grill setting and place a round flat cast iron tray into oven to heat.
2. Roll out ball of dough until 4mm thick. Carefully place onto heated pan and spread an even layer of capsicum mixture over the dough.
3. Place onto middle shelf of oven and cook golden and slightly risen, about 5 minutes.
4. Transfer to a wire rack and repeat process with remaining dough and capsicum mixture.
5. When ready to serve, arrange flatbreads on a large board. Shred the chicken and place on the board. Serve with sliced tomato, onion, parsley leaves, lemon wedges and a small ramekin of sumac.