Lahmacun
Lahmacun with a thin, crisp base topped with spiced minced lamb and vegetables, creating a warm, colourful flatbread that looks fresh, aromatic and perfect for rolling and serving
Equipment
- Food processor / blender
- Large bowl
- Baking trays
Ingredients
- 4 flabtreads
Toppings
- 1 red pepper deseeded cut into chunks
- 1 green chilli, deseeded and chopped
- 1 onion, chopped
- 2 garlic cloves, peeled and crushed
- 500 g lamb mince
- Fresh parsley
- 1 tsp smoked paprika
- 1- 1½ tsp chilli flakes
- ¼ - ½ tsp cayenne pepper
- Salt and pepper
- 1 tbsp tomato paste
Instructions
- In a food processor, add the pepper, onion, chilli and cloves and blitz until finely chopped. Tip into a sieve over a bowl and leave to drain as much liquid as possible, you might need to press the back of a spoon over the pepper mixture to push as much liquid through.
- In a bowl add the lamb mince, pepper mixture and the rest of the topping ingredients and with your hands mix together until fully combined and set aside.
- Preheat the oven to 200c.
- Divide the topping on top of each flatbread, spread with the back of a spoon right up to the edges. Place on a baking tray place in the oven and bake in the oven for around 8-10mins.
- When ready, squeeze over a little lemon juice before serving. If you like spice, why not sprinkle with a pinch of chilli flakes or chilli sauce drizzled over the top.