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Turkish lahmacun

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Adjust Servings:
1/2 tbsp olive oil
1 garlic cloves, crushed
1/8 tsp dried chilli flakes
200ml tomato passata
1/4 tsp granulated sugar
Small handful of fresh basil, leaves only, finely shredded
1 tsp vegetable oil
200g leftover lamb, finely diced
1 yellow pepper, deseeded and finely diced
1 tsp sumac
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground sweet cinnamon
1 red onion, finely sliced into rounds
1 tbsp pine nuts, toasted
Large handful of fresh flat-leaf parsley, finely chopped
225g self-raising flour, plus extra for rolling
200g Greek yoghurt (0% fat)
1 tsp cumin seeds
1/4 tsp salt
olive oil, for drizzling

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Turkish lahmacun

Pizza without cheese? OK, hear me out. A lahmacun is essentially a super-thin, crispy flatbread topped with minced meat but I've added my own twist by combining sumac-spiced shredded lamb with pepper, red onion, and a rich tomato sauce for moistness. Traditionally lahmacun is rolled or folded before eating as a street food dish so get stuck in!

    • 45 Mins
    • Serves 2
    • Easy






    1. To make the tomato sauce, heat the olive oil in a saucepan over a medium heat and add the garlic and chilli flakes. Leave to sizzle for 30 seconds, then add the tomato passata with the sugar.

    2. Bring the sauce to the boil, then turn down to a simmer and leave to blip away gently for 10 minutes or until the sauce has thickened and reduced slightly. Season with salt and pepper and remove from the heat.

    3. Stir the basil into the sauce and set aside until ready to use.

    4. To prepare the toppings, add the leftover lamb and diced pepper to a bowl and coat with the spices. Heat the vegetable oil over a medium heat and stir-fry the lamb and pepper for 5 minutes to cook the spices. Set aside.

    5. When ready to make the pizza bases, place your pizza tray(s) in a preheated oven at 220C to heat up.

    6. To make the dough, add the self-raising flour, Greek yoghurt, cumin and salt to a mixing bowl and stir with a knife to combine.

    7. Bring the dough together with your hands and tip out onto a lightly floured work surface. Knead for 2 minutes or until the dough is smooth and elastic.

    8. Divide the dough in half and lightly oil your hands. Stretch each piece of dough into a large, thin rectangle (the bigger the size, the thinner your base will be). Alternatively, use a rolling pin if you find it easier.

    9. Carefully slide each base onto the preheated tray(s) and drizzle with olive oil. Bake for 6-8 minutes or until slightly puffed up and starting to colour. Remove from the oven and leave for 1 minute for the base to level out if risen.

    10. Evenly spread the pizza sauce over each base, leaving a small border at the sides. Scatter over the red onion, followed by the stir-fried lamb and pepper.

    11. Gently slide each base back onto the pizza tray(s) and cook for 8-10 minutes until the bottom is crisp and golden and the lamb is sizzling. Garnish with toasted pine nuts and fresh parsley before serving. Eat immediately with a side salad.

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