Now that we have Italian pizza down to a tee, we tried our hand at these Turkish pizza (apparently pronounced La-ha-ma-choon, but I’m no expert). We couldn’t quite get the temperature up as high as we wanted in the kamado grill barbecue but we managed to get it to 275 celsius and that did the job of cooking and colouring up the pizzas in about 5 minutes. In your home oven, just whack it up as high as it goes and cook for longer until they look nice and browned and the topping cooked. We used our fiendishly easy flatbread recipe instead of a yeasted dough to cut down the prep time (what can I say, we were hungry). They came out nice and crisp so I don’t think we took too wrong a turn with that.
Serves : 2
Preparation time : 45 minutes plus 5 mins cooking time per pizza
Notes : contains meat and dairy
- 3/4 large bell pepper (red, yellow or green, or half each of two colours if you wish, you can use up fresh on top of the pizza)
- 1/2 onion (we used red onion, white will do – use the other half to top the pizza)
- 1 medium tomato
- 1 clove garlic
- 1 handful fresh parley (stalks can go in too)
- 100g minced lamb
- 1/2 tbsp olive oil
- 1 tsp tomato paste
- 1/2 tsp paprika
- 1/2 tsp chilli flakes (we like ancho chilli flakes, but we don’t like it too hot)
- 8 cherry tomatoes, halved
- 1tsp sea salt
- 1/4 tsp (a decent grind) black pepper
- 100g self raising flour
- 100g yoghurt (natural is fine for this but you can use Greek too)
- sea salt and pepper
- 1 tomato, chopped
- 1/4 bell pepper, chopped
- fresh parsley
- fresh lemon wedges
- 1/2 onion
- In a food processor, chop the peppers, onion, tomato, garlic, parsley, olive oil, tomato paste, paprika, chilli flakes, salt and pepper to a fine puree.
- Place a sieve over a bowl and let the vegetable puree stand for a couple of minutes to remove excess water.
- Drain off the liquid from the bowl and place the lamb in it, adding the vegetable puree and mixing together completely. Let this rest in the fridge for 30 minutes to let the flavours mingle.
- While the lamb mix rests, put the 100g flour and 100g yoghurt in to a bowl, season well with salt and pepper, and mix into a smooth ball of dough. It should take just a few minutes to come together. Cover and leave to rise for about 15 minutes.
- Chop the remaining tomato, pepper and onion and pop on a plate with the lemon wedges and parsley. This is your selection of fresh toppings for the cooked lahmacun.
- Once your oven is as hot as you can get it, divide the bread into four small balls and using plenty of extra flour, roll out into flat rounds, as thin as you can get (about 3mm if you can). Top with about 1 Tbsp of the lamb mix and spread out over the whole of the dough with the back of the spoon.
- Slide the lahmacun onto a pre-heated baking sheet sprinkled with flour to stop the pizza sticking. Bake for 5-8 minutes depending on oven temperature.
- Keep your eye on them, when they are nicely browned around the edges and the topping looks cooked (may be a bit browned) slide onto a plate and top with the fresh vegetable toppings, parsley and a squeeze of lemon juice.
- Roll up the lahmacun to eat like a fajita, Istanbul-style.