Lahmacun

These spiced Turkish flatbreads are delicious stuffed with handfuls of fresh flat-leaf parsley and a squeeze of lemon juice. A spicy alternative to a Pizza

Makes 8

Ingredients

350 g plain flour, plus extra for dusting
7 g sachet instant yeast
1 teaspoon salt
1 teaspoon caster sugar
2 tablespoon olive oil, plus extra for greasing
250 ml warm water

For the topping 
600 g minced lamb
1 red onion, finely chopped
1 garlic clove, crushed
1 red pepper, finely chopped
2 tbsp pomegranate molasses
1 teaspoon sumac
1 or 2 teaspoon red chilli flakes (Pul Biber)
1 teaspoon cinnamon
¼ teaspoon allspice

To serve
Lemon wedges
A bunch of flat-leaf parsley

More

Blue cheese pizza

Cheddar and Beetroot Pizza

Method

To make the base, mix the flour, yeast, salt and sugar in a large bowl. Add the oil and just enough warm water to form a soft dough. Tip out on to a lightly floured surface, and knead for 10 minutes. Transfer the dough to a lightly oiled bowl, cover and leave to stand until doubled in size – about 1 hour.

Punch the dough back, turn it out and knead once more until smooth.  Divide into 8 pieces and roll out into a ball. Cover and leave for 15 minutes.

Mix all of the topping ingredients together with plenty of seasoning, then set aside until ready to use.

Spread each of the bases with spiced lamb mixture, leaving a small border around the edge. Transfer the trays to the oven and bake for 12-15 minutes, until the base is golden and the lamb is cooked and juicy. Remove from the oven, then serve with a handful of flat-leaf parsley and a squeeze of lemon

Original Recipe Rick Stein Mediterranean escapes