Lahmacun (Thin Turkish Flatbread with Spiced Lamb Mince)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g ready-made pizza dough
- 300 g lamb mince
- 1 onion
- 2 ripe plum tomatoes
- 1 tbsp tomato purée
- 1 tsp turkish red pepper flakes (pul biber)
- 1 tsp sumac
- 2 tbsp flat-leaf parsley, chopped
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 536 kcal
- Protein
- 25.8 g
- Carbohydrate
- 64.4 g
- of which sugars
- 6.6 g
- Fat
- 18.2 g
- of which saturates
- 7.2 g
- Fibre
- 5.8 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to its highest setting (around 240C/220C fan, gas 9) with two baking trays inside to heat up.
- 2
Blitz the lamb mince, onion, ripe plum tomatoes, tomato purée and pul biber to a coarse paste in a food processor, or chop very finely by hand and mix together; season well.
- 3
Divide the pizza dough into 8 small pieces and roll each out as thinly as possible.
- 4
Spread a thin layer of the lamb paste right to the edges of each round.
- 5
Slide onto the hot trays, in batches, and bake for 6-8 minutes until the base is crisp and the lamb is cooked through with no pink remaining.
- 6
Scatter with sumac and flat-leaf parsley, squeeze over the lemon juice, and roll up to eat.
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