Spiced Lamb Flatbread Pizza — Turkish Flatbread Pizza — Lahmacun
Southeastern thin flatbread topped with spiced lamb mince, tomato, capsicum, and onion baked on a stone until crisp, rolled with parsley, sumac onion, and a generous squeeze of lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 240C with pizza stone on top shelf for 10 minutes. Grate yellow onion and squeeze out liquid, mince garlic, grate tomato, mince capsicum fine, slice red onion into rings, halve lemon. Chop flat-leaf parsley. Combine lamb, drained onion, garlic, tomato, capsicum, biber salcasi, tomato paste, pul biber, cumin, pepper, salt, and half the parsley in a bowl; mix 90 seconds with a fork until paste-like.
Build
Spread lamb mixture in a thin even layer over each lahmacun base. Slide onto hot stone and bake 8 minutes at 240C until edges crisp and meat cooks through. While bases bake, toss red onion rings with sumac and remaining parsley. (You may need to bake in two batches if your stone is small; repeat the baking process for the second batch.).
Crisp
Rotate bases on the stone and bake a final 2 minutes at 240C until bottoms are golden and edges crackle when tapped. Lift onto a board with a wide spatula.
Finish and plate
Drizzle olive oil and squeeze lemon over hot lahmacun. Scatter sumac onion mix down the centre of each base, roll each into a tight cigar, slice diagonally, and serve immediately.
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