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.

Harissa CauliShoots Lahmacun
Harissa CauliShoots Lahmacun
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Nutrition Facts
Lamb flatbreads with griddled harissa cauliShoots
Amount Per Serving
Calories 1131 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 14g88%
Polyunsaturated Fat 10g
Monounsaturated Fat 19g
Cholesterol 73mg24%
Sodium 2490mg108%
Potassium 994mg28%
Carbohydrates 134g45%
Fiber 9g38%
Sugar 27g30%
Protein 40g80%
Vitamin A 379IU8%
Vitamin C 70mg85%
Calcium 88mg9%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.

Lamb flatbreads with griddled harissa cauliShoots

A hearty Middle Eastern flatbread and meat dish
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Lunch, Main Course
Cuisine: Middle Eastern
Servings: 2
Calories: 1131kcal


  • Baking tray
  • Bowl


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

To serve:

  • 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.


Calories: 1131kcal | Carbohydrates: 134g | Protein: 40g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Cholesterol: 73mg | Sodium: 2490mg | Potassium: 994mg | Fiber: 9g | Sugar: 27g | Vitamin A: 379IU | Vitamin C: 70mg | Calcium: 88mg | Iron: 11mg

Recipe courtesy of CauliShoots 



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