Lahmacun is a traditional Turkish street food, similar to pizza. There are two different versions of this dish, one with baking powder and one with yeast. They both taste delicious and are very easy to make, they also work well in regular household ovens removing the necessity for a pizza oven or stone!
This recipe can be made with either mince, ragout or even striploin or tenderloin, great use for whatever your fridge has to offer!
|Prep Time||1 hour|
|Cook Time||30 mins|
- 1 tsp dry yeast
- 1/4 teaspoon sugar
- 100ml lukewarm water
- 260g flour
- 1/2 teaspoon of salt
Baking Powder Version:
- 170g flour
- 1 tsp baking powder
- 1/2 tsp salt
- 120ml milk
- 2 tbsp olive oil
- 400-500g Duncan Venison
- 60 ml (1/4 cup) olive oil
- 2 tbsp tomato paste
- 1 tsp dried chilli flakes
- 6 chopped fresh tomatoes
- juice of 1/2 lemon
- 3 tsp sumac
- 1 tsp paprika
- 1 tbsp cumin
- 6 chopped garlic cloves
- 1/4 cup tahini
- Salt and pepper to taste
- 2 tbsp chopped parsley
- 1/3 cup (50g) toasted pine nuts
- Fresh hummus
- In both cases mix the wet ingredients into the dry ingredients and then knead the dough.
- For the yeast version set aside to rise then knock back to roll out.
- For the baking powder version allow to rest for at least 30 mins before using.
- The venison is chopped in small chunks, rolled in oil and then spiced with sumac, cumin and smoked paprika. You can use venison mince, ragout cut a little smaller or go full-on luxury with striploin or tenderloin.
- Preheat the oven to 200C. Heat 2 tablespoons of oil in a skillet over a moderate hear then add the garlic. Cook for 2 minutes, stirring constantly.
- Add the tomatoes and cook for 15 minutes, pressing down on them, until the liquid has reduced a bit.
- Add sumac, tomato paste, chilli and paprika. Stir for a minute, then take the mixture off the heat.
- Stir in the ground venison and season with salt and pepper. The venison requires minimal cooking, a couple of minutes will do.
- Divide the dough into 4 equal parts and punch each one down, shaping into an oval or circle.
- Brush olive oil over each one, followed by the topping mixture. Bake the pizzas for 20 minutes each.
- Whisk the lemon juice and tahini, then add salt and pepper. Drizzle the tahini mixture over the cooked pizzas.
Serve hot with your choice of side dishes and garnishes. Final toppings of hummus, fresh herbs and fresh pickles makes for an absolute treat!