Lahmacun is a popular Middle Eastern flatbread and meat dish. It consists of a flatbread topped with minced meat, onions, and tomatoes and flavoured with parsley and chilli pepper, then baked in the oven. This delicious version uses minced lamb flavoured with cumin and cinnamon, then topped with roasted harissa CauliShoots.
Lamb flatbreads with griddled harissa cauliShoots
- Baking tray
For the CauliShoots:
- 250 g CauliShoots
- 1 tbp olive oil
- 2 tbsp harissa paste
- Salt and pepper
For the flatbreads:
- 1/2 onion finely chopped
- 1/2 tsp ground cinnamon
- 1 tsp cumin
- 1/2 tsp chilli flakes
- 2 tbsp tomato puree
- Small bunch of parsley
- 200 g lamb mince
- 1/2 tsp salt
- 440 g pizza dough (we used Nothern Dough Co)
- 1 tbsp flour for rolling
- 35 g toasted pine nuts
- 1 tbsp pomegranate molasses
- 1/4 cucumber sliced
- 1/2 red onion finely sliced
- A handful of cherry tomatoes
- Turkish pickles
- Preheat the oven to 200°C. Toss the CauliShoots withthe oil, harissa and seasoning and spread out on a baking tray. Roast for 25minutes, or until cooked through and golden.
- In a bowl mix together the onion, spices, chilliflakes, tomato purée and ¾ of the parsley. Add the meat and salt and stir untilwell combined. Set aside.
- Roll out the dough to two large ovals, around ½ cmthick, on a well-floured surface.
- Divide the topping between the bases, spreading it tothe edges of the dough. Transfer to baking sheets, then bake for 12 minutesuntil the base is blistering and the topping is cooked.
- Remove from the oven, top with the CauliShoots andreturn to the oven for a couple of minutes to warm the CauliShoots through.
- Remove from the oven, sprinkle with the pine nuts, then drizzle over the pomegranate molasses.
- Serve hot, topped with the sliced cucumber, red onion,tomatoes, pickles and reserved parsley.
Recipe courtesy of CauliShoots
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Last update on 2022-05-12 / Affiliate links / Images from Amazon Product Advertising API
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