Turkish style lamb flatbreads

These lamb flatbreads are inspired by lahmacun (Turkish meat pizzas). The thin base is spread with a lamb mince and veg mixture, cooked until crisp, then topped with sumac-dusted onions....

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About Recipe
Turkish style lamb flatbreads

These lamb flatbreads are inspired by lahmacun (Turkish meat pizzas). The thin base is spread with a lamb mince and veg mixture, cooked until crisp, then topped with sumac-dusted onions. It’s normally a snack, but this has main event status thanks to a thicker, puffier dough that soaks up all that delicious fat from the richly spiced lamb.

Ingredients :
  • 1 batch flatbread dough in 6 balls, at room temperature
  • 1 red onion, finely sliced
  • 30g parsley, finely chopped
  • 2 tbsp sumac
  • 1 lemon, cut into wedges
  • Fine semolina or plain flour to dust
  • 450g jar roasted red peppers, drained and cut into thin strips
  • 250g greek yogurt, whisked
  • 1 onion, roughly chopped
  • 2 medium tomatoes, roughly chopped
  • 1 long red pepper, deseeded and roughly chopped
  • 30g parsley, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 red chilli, roughly chopped
  • 1 tbsp tomato purée
  • 2 tbsp shawarma spice mix
  • 250g lamb mince, ideally 20% fat
Directions :

  1. Put all the topping ingredients (except the lamb) in a food processor with a good pinch of salt, then whizz to a coarse, wet paste. Add the lamb mince and whizz again – you really want to break down the mince into a paste. If your food processor isn’t big enough, you can knead the mince and whizzed for 2-3 minutes. Transfer to a bowl. The consistency should be quite wet and easily spreadable – if it’s a bit too firm, add a splash of water. Keep in the fridge until needed.

  2. Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or heat your pizza oven – aiming to get it to 450°C). Mix the red onion, parsley and sumac together in a large bowl and squeeze over a little lemon juice from the wedges.

  3. Dust a work surface with semolina or flour and stretch out a dough ball, then spread an even layer of the lamb mixture all over the top, leaving the edge exposed. Top with some strips of red pepper, then cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.

  4. Pipe, spoon or drizzle the yogurt on top of the flatbread, then add a pile of the onion salad and serve with lemon wedges. Cook the rest of the flatbreads in the same way.

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