Similar to a kebab – Turkish Pizza or Lahmacun is flatbread topped with a spicy lamb or beef filling that is then baked before being rolled up and eaten with the hands as a snack food. Salad, pickles and lemon juice are sometimes added to the cooked pizza before rolling.
- 4 pieces Nomad Breads Lavash
- ¼ cup olive oil
- 6 garlic cloves, chopped
- 6 medium-sized tomatoes, chopped
- 2 tablespoons tomato paste
- 3 teaspoons sumac
- 1 teaspoon paprika
- 1 teaspoon dried chilli flakes
- 400g minced lamb OR beef
- ¼ cup tahini
- ½ lemon, juiced
- ⅓ cup pine nuts, toasted
- 2 tablespoons chopped flat-leaf parsley
- Preheat your oven to 200°C (180°C fan forced).
- Heat half the oil in a frying pan over medium to low heat. Add the garlic and cook for 2 minutes.
- Add the tomatoes to the frying pan and cook gently for around 15 minutes until the liquid is slightly reduced. Stir in the tomato paste, sumac, paprika and dried chilli, season with salt and pepper and cook for a further two minutes. Season to taste and set aside to cool.
- Take your 4 pieces of Lavash bread and lay them out on two baking trays. You may have to work in batches.
- Brush one side of each of the Lavash with the remaining olive oil
- Divide the meat mixture into four and spread one quarter of the mix over each of the oiled Lavash bread like a pizza topping.
- Bake each pizza in the oven for 20 minutes or until golden and crisp.
- In a small bowl whisk the tahini and lemon juice together then drizzle the dressing over the pizzas. Scatter the pizzas with pine nuts and parsley, roll up and serve.