I have been wanting to share this recipe with you for so long! Ever since I tried Lahmacun at What the Pitta in Shoreditch during January it has been on my mind all the time. Lahmacun is often dubbed as “Turkish pizza” thanks to its bread base. Traditionally it is baked with spiced ground pork or beef mince, and then topped with fresh veggies and parsley. What the Pitta made their’s with soy mince but I really wanted to let the vegetables shine through. One of my happiest surprise discoveries when living in Germany was the high Turkish population there and the affect that this has on the food culture. In the UK, a kebab shop is where you go for a dodgy meal at the end of a night out. In Germany, its where you go for a healthy lunch. The array of fresh vegetables on offer was a revelation to me! So many delicious flavours and textures made choosing veggie options really accessible. I wanted to recreate that in my version of a Lahmacun, even if it does mean straying quite a bit from tradition.
With the Bank Holiday coming, get this recipe on the go to share between family and friends. With lots of fresh, raw toppings, the base can be served either hot or cold so it is easy to prepare ahead of time. Add the fresh topping right before serving to ensure that the base stays crispy.