Woodfired Lahmacun (or Turkish Pizza) is this week’s Woodfired Weekly on our Youtube Channel. It’s a meal in itself, with spicy lamb, cooked veggies and fresh chillies on top of chewy soft bread. The ground sumac adds a citrussy flavour and is easy to get hold of in good spice shops and lots of supermarkets. Lahmacun are originally from the area around Turkey, Syria and the Lebanon and are fantastic as a brunch or lunch dish; they are also perfect for feeding a crowd at a party. For a vegetarian version, we use cooked Puy lentils instead of the lamb mince. One of our students’ favourites on our Woodfired Pizza and Flatbreads course, this recipe will happily feed 8.
Woodfired Lahmacun Dough
50g wholemeal flour
10g fine seasalt
Woodfired Lahmacun Filling
1 large ripe tomato, roughly chopped
2 medium red onions, peeled
1 medium carrot, peeled and roughly chopped
1 clove garlic, peeled
1 level tsp ground cumin
1 level tsp ground coriander
1 heaped tsp ground sumac
A few parsley stalks
250g minced lamb or cooked Puy Lentils
To Serve Woodfired Lahmacun
Handful of parsley (flatleaf or curly), roughly chopped
2 fresh red chillies, deseeded and very finely sliced
Salt and pepper
Woodfired Lahmacun Method
- Mix together the flours, yeast, salt and water. Knead to a smooth dough (10 minutes) and leave to rise in a clean bowl, covered, for about an hour or so until well risen and puffy.
- Roughly chop one of the red onions and thinly slice the other. Put the roughly chopped onion in a food processor with the tomato, carrot, garlic, parsley and spices. Season well and whizz together until smooth.
- Drain this vegetable mixture through a sieve into a bowl to get rid of some of the excess liquid. Mix the chopped vegetables with the lamb mince (or lentils, whichever you are using)– it’s easiest to do this by hand. You want a soft, spreadable mixture.
- Divide the dough into eight equal pieces, leave to rest for 30 minutes then roll out to a circle about 25cm across. One at a time put a piece of dough on a well-floured peel and spread an eighth of the lamb mixture over the top of the dough circle right out to the edges.
- Shift the dough off the peel into the hot oven and cook for 2-3 minutes. A light bake should keep the base soft enough to roll without too much cracking.
- Take the lahmacun out of the oven and put it on a board. Sprinkle some of the thinly sliced onion over the top of the cooked lamb along with some parsley, sliced chilli and a splash of yoghurt.
- Roll each woodfired lahmacun up and serve straight away whilst you cook the rest.
Other Woodfired Flatbreads to try at home
Hope you like this recipe – it’s in our book – Woodfired Flatbreads & Pancakes – along with lots more of our favourites to try at home.
“…without wishing to gush, if you are getting a wood fired oven you really should do the Manna from Devon course. In fact, I’d say it’s essential”
Xanthe Clay, Daily Telegraph