Easy Lahmacun
Lahmacun is a Turkish flatbread with a layer of lamb mince mixture, topped with rocket, sumac onions and lemon. It looks like a thin pizza, but it’s eaten like a wrap and one of the best things I’ve made and eaten recently. It's deceptively simple to make as you're just adding everything into a food processor to make the mince mixture so it's very fast to make. I've also opted to use flour tortillas instead of making the flatbread for a faster and easier option and I was really happy with the results. You still get nice golden/crispy marks on the bottom, but the tortilla is still soft and pliable to be rolled up. I’ve developed this recipe in the Smeg MultiGrill, but you could also cook these in an oven or lidded pan.
Serves/Makes- 15-20 lahmacun, 2-3 per person
Ingredients- 19
Cooking Time- 45 minutes
Skill Level- Easy
Ingredients
500g lamb mince
10g salt
1 red onion
4 cloves garlic
1 bunch flat parsley
12g sumac
12g aleppo peppers
5g urfa chilli flakes
2 red tomatoes
1 green capsicum
1 red capsicum
1 tbsp tomato paste
1 tbsp pepper paste. Fine to omit if you can’t find it and add in extra tomato paste to substitute
1 packet (10) flour tortillas. I’ve used La Banderita Soft Tacos.
Toppings
1 red onion, finely sliced
Pinch of sumac
A few handfuls of rocket
1-2 sprigs of flat parsley, finely chopped
1-2 lemons or limes
Method
-
Place red onion, salt, garlic, tomatoes, capsicums and parsley into a food processor and blitz until finely chopped and the tomatoes have liquified. It should look like a chunky salsa.
-
Pour over the lamb mince in a bowl and add in the sumac, aleppo peppers, urfa chilli flakes and tomato and pepper paste. Mix to combine and ideally use your hands to fully incorporate. The mixture should be wet and make squishy noises when you mix it.
-
Attach the grill (flat) plate on the bottom of the Smeg MultiGrill and the griddle (ridged) plate onto the top. Preheat the bottom to 200 degrees celsius and the top to 230 degrees celsius.
-
Meanwhile, place two tablespoons worth of mince mixture into the centre of a flour tortilla and use your hands to squash the mince down and thinly spread it all over the tortilla. Using hands is best to press the mixture into a super thin layer across the tortilla, which helps the lahmacun cook quickly.
-
Place 1-2 (you can fit up to 2 lahmacun across the Smeg MultiGrill) tortillas onto the hot plate and set the timer to cook for 2 minutes. Whilst those are cooking you can prep the next ones to be grilled.
-
After 2 minutes, pull up the lahmacun to check the underside. The tortilla should have nice golden spots, be a little crispy but still pliable. Place onto a plate and cover with another plate to keep warm and slightly steam. Repeat the process until you have cooked however many you want.
-
Serve whilst warm on a plate. Top with a handful of fresh rocket, sliced red onions tossed with sumac, a pinch of fresh parsley and a squeeze of lemon juice.
-
Gently roll the lahmacun into a thin wrap to eat. Enjoy!
-
If you make 10 of these, you should still have at least half of the mince mixture leftover. You can continue to make more or even freeze this mixture into portions so you can make these again at a moment’s notice.
Watch the process