Always our choice for the starter should we go for a sit-down kebab, lahmajun is often called Turkish pizza. But there’s no cheese involved, and the bread base is a much thinner affair. If you make your own pizza dough you can of course use it for lahmajun – just stretch it out a bit thinner than you normally would. In London (and anywhere with a good Turkish shop handy) you can buy the large, round pitta breads which the kebab shops use. Sorry, but the regular oval pittas just won’t cut it here. Serve the lahmajun with yoghurt and garlic sauce, and also a nice hot chilli sauce on the side.
Ingredients
4 large, round Pitta Bread100g Minced Lamb
1 small Onion, chopped
3 cloves Garlic, chopped
2tsp Aleppo Pepper
2tsp Parsley
1/4tsp ground Allspice
1tsp Smoked Paprika
1tbs Tomato Puree
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