Traditionally called Lahmacun this is a light and crispy version of the traditional pizza.
What you’ll need for 4 persons:
For the Turkish pizza
– 4 large flatbreads: flour tortilla’s or wraps
– 300 gram (lamb-) mince
– 1 teaspoon Badia ground cumin
– 1 teaspoon Badia smoked paprika
– Badia olive oil
– 3 tablespoons Hunt’s tomato paste
– garlic
– squeeze of lime juice
For the salad
– bunch of spring onions
– green pepper
– cucumber
– handful of fresh coriander
– 2 ripe tomatoes
– feta cheese
For the yoghurt sauce
– 3 tablespoons Greek yoghurt (thick and creamy)
– garlic
– 1 heaped teaspoon (fresh) dill
– squeeze of lime juice
– salt and pepper to taste
Preheat your oven to 230ºC
Start by chopping your salad ingredients:
Finely slice the spring onion; chop the cucumber, green pepper and tomatoes in similar sized chunks as the spring onion; wash and finely slice the coriander. If you like you can add some crumbled feta cheese to your salad.
Add it all to a bowl; add some olive oil, vinegar, salt and pepper to dress the salad.
For the yoghurt sauce you need about 3 tablespoons of Greek yoghurt. Add a clove of garlic (through a garlic press or very finely chopped), a squeeze of lime juice, a teaspoon of (fresh) dill, and salt and pepper to taste. Give it all a good stir and put aside.
Brown the minced meat in a frying pan on medium heat in a bit of olive oil.
Add the cumin and paprika while you’re browning the meat. When the mince is about to be done, squeeze in the garlic (through a garlic press of very finely chopped), now you can add the tomato paste and squeeze half a lime in the pan, give it a good stir and remove it from the stove.
Lay your tortillas or wraps out on a sheet of baking paper on a baking tray. Scoop some of the mince mixture onto the tortilla and spread it evenly. Pop the tortillas in the oven for only 5 minutes. Dress your tortilla with some of the salad and some spoonful of yoghurt.
You can swoosh it up by adding some marinated peppers, and some marinated hot peppers.
