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!
Ingredients
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FOR THE TOMATO SAUCE
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1/2 tbsp
olive oil
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1
garlic cloves, crushed
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1/8 tsp
dried chilli flakes
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200ml
tomato passata
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1/4 tsp
granulated sugar
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Small handful of fresh basil, leaves only, finely shredded
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FOR THE TOPPINGS
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1 tsp
vegetable oil
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200g
leftover lamb, finely diced
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1
yellow pepper, deseeded and finely diced
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1 tsp
sumac
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1/2 tsp
ground coriander
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1/4 tsp
ground cumin
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1/4 tsp
ground sweet cinnamon
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1
red onion, finely sliced into rounds
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1 tbsp
pine nuts, toasted
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Large handful of fresh flat-leaf parsley, finely chopped
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FOR THE FLATBREAD
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225g
self-raising flour, plus extra for rolling
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200g
Greek yoghurt (0% fat)
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1 tsp
cumin seeds
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1/4 tsp
salt
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olive oil, for drizzling
Directions
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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.
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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.
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Stir the basil into the sauce and set aside until ready to use.
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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.
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When ready to make the pizza bases, place your pizza tray(s) in a preheated oven at 220C to heat up.
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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.
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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.
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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.
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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.
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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.
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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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