I first came across lahmacun when I was working in a local take away a few years ago. The boss brought some downstairs and I was hooked. Lahmacun is also known as Turkish flatbread pizza. It’s the same principal as a pizza but the dough is made with milk, barely kneaded and left to prove for 2 hours before being rolled with a rolling pin until its a few millimetres thick. It’s all about the lush savoury topping and less about the dough, so long as it rises, is rolled thin enough and left to crisp long enough – you’re on the right track! This is my own take on the original recipe that was given to me all those years ago.
I have found it better to use lamb instead of beef mince for the topping and I use rainbow peppercorns and paprika salt. It’s best to make the meat mixture for the topping at least 24h in advance to allow the meat to marinade in all of the different flavours. I like it the traditional Turkish way but the rest of my family prefer to eat it in traditional pizza form, with chips! It really doesn’t matter if you use lamb or beef, it’s just a case of personal preference. This recipe is a brilliant light Summer family meal and with cheaper prices on some store cupboard staples at Morrisons such as olive oil vegetable oil & sugar, it’s cheap to make lahmacun & incredibly delicious.
Disclaimer – I was sent a hamper of products from Fragata to use creatively in the kitchen
This post is an entry for the #MorrisonsMum (or #MorrisonsDad) Summer Recipe eBook Challenge sponsored by Morrisons,
which has recently cut prices on over a thousand every day products.