Vegan Lahmacun (Turkish Pizza)
If you like Mediterranean food, this new approach to vegan lahmacun is a must try! We're fusing traditional lahmacun (Turkish pizza) with tacos: It's delicious!
Servings: 6 lahmacun
Calories: 120kcal
Ingredients
Dough
- 110 g flour
- 70 ml water
- 2 g salt
- ⅓ or 1 tsp instant yeast or sourdough starter
Spread
- ½ onion
- 3 sprigs parsley thick part of the stalks removed (use here for example)
- 1 clove garlic
- 1 large tomato chopped
- ⅓ red pointed pepper or bell pepper
- 1 tbsp miso
- ¾ tsp tomato paste
- chilli flakes amount depending on spiciness
- salt, pepper
- 1 tbsp olive oil
- optional: 2 tbsp dried red pointed pepper or bell pepper chopped
Instructions
- In a large bowl, combine the water and the yeast or starter, add the flour and salt, and let sit for at least 30 (yeast) or 60 min (sourdough) or until the dough has risen considerably.
- Either chop the onion, parsley, garlic, tomato and red pointed pepper finely or pulse them in a food processor or blender.
- Press out the tomato juice over a sieve. Save the juice for a topping or dressing.
- Flour a surface area and form small balls of the dough - weighing about 30 g if you want to be precise. Put flour on the dough, roll it thinly and place it on a heated pan. Once the pan is hot, turn down to low heat.
- Immediately spread the spread thinly on top of the dough with a spoon and cover with a lid if you have one.
- Cook for about 2 to 3 minutes, or until the dough is crispy but not dry. Check the bottom to prevent any burning.
- Top with olives, salads, sauces, leftovers and pickles. Eat it with your hands, like a taco.
Notes
Use the parsley stalks in this Dissolved Aubergine recipe for example.