On Thursday’s Morning Focus, Alan Morrissey was joined by Paul Knapp, The Firefighting Chef, from Killaloe.
This week Paul shared a delicious recipe for Vegan Turkish Lahmacun.
Sometimes called ‘Turkish pizza’, this crispy flatbread topped with spiced vegan mincemeat is a popular street food across the Middle East and full of Eastern promises.
Quick and Simple 2 ingredient Flatbread (or you can use a tortilla/wrap for the more traditional thin and crispy lahmacun)
Ingredients
180g self-raising flour
120g plant-based yoghurt (I use alpro Greek)
Method
Mix your flour and yoghurt together until combined, then pop out onto a lightly floured work surface and kneed smooth, a few minutes should do.
Now we can roll into a large sausage shape and divide into 8 balls. Next, we will roll each one out, adding flour to prevent sticking, we want them approximately 5mm thick.
Vegan Walnut and Lentil Mince Ingredients
160 g canned lentils
80 g walnuts
2 tomatoes, cut into pieces
1 tbsp tomato paste/sun-dried tomato paste or 1 tsp of harissa paste
½ tsp of ground paprika
½ tsp of ground cumin
Pepper and salt
Method
Drain the lentils and rinse well.
Put the lentils together with the walnuts, tomatoes and tomato paste in a food processor and pulse until you have a smooth mixture. Season with ground paprika, cumin, pepper and salt.
Heat some olive oil in a pan and fry the “minced meat” for about 5 minutes until it is warm.
Your vegan minced meat is ready to use in a recipe!
Topping Ideas
Sliced red onions
Lemons
Picked flat-leaf parsley
Tahini
Yoghurt
Tomato salad
The Lahmacun Ingredients
1 roasted red pepper
1 large tomato
1 onion
2 garlic cloves
handful parsley
salt
1 tbsp sundried tomato or paste or another option is 1tsp of harissa paste
Method
Add all of your ingredients into a food processor and chop them up by pulsing the mixer until you have a small but chunky mix, check your flavours and seasoning and add more if desired.
Now we can add our chunky lahmacun mixture in with our Vegan walnut mince and stir together, we should have a nicely spiced earthy mince, now we are ready to assemble
Preheat your oven to 190°C fan gas mark 5.
On a lightly oiled baking sheet or lined with parchment paper, lay out your rolled-out flatbread.
And spoon over your lentil and walnut mix, spreading it all over your bread.
Pop into the preheated oven for 10 to 15 mins until the edges brown nicely.
Once ready, add toppings of sliced red onions, freshly squeezed lemon juice parsley and yogurt/tahini if you wish.
Now all that’s left is to fold, roll eat and enjoy.
You can listen to the full interview below
