Lahmacun – Turkish pizza with spicy minced beef and salad topping
Makes 4 large or 12 small snack size pizzasView Recipe
250g minced beef;
1 medium onion, finely chopped (180g net)
1¼ tsp salt
1½ tsp ground cinnamon
1½ tsp ground allspice
½ tsp red chilli flakes
25g flat-leaf parsley, chopped
2 tbsp pomegranate molasses
1½ tbsp sumac
3 tbsp tahini
25g pine nuts
2 tbsp lemon juice
250g white flour, plus extra to dust
1½ tbsp milk powder
½ tbsp salt
2 tsp fast-action dried yeast
½ tbsp caster sugar
60ml sunflower oil
1 medium egg
100ml lukewarm water
Olive oil for brushing
cut into 1cm dice (190g)
2 small tomatoes, cut into 1cm dice (150g)
10 radishes, thinly sliced (75g)
½ red onion, thinly sliced (65g)
10g parsley, roughly chopped
1 tbsp lemon juice
2 tbsp olive oil
Salt and black pepper
Start with the dough. Put the flour, milk powder, salt, yeast and sugar in a large mixing bowl and stir well to combine. Make a well in the centre. Add the sunflower oil and egg and stir as you add the water. When the dough comes together, remove it from the bowl and knead lightly for 3 minutes on your work surface until smooth, elastic and uniform. Dust a bowl lightly with flour, place the dough inside, brush with some olive oil, cover with cling film and leave somewhere warm for 1 hour, at which point the dough should have almost doubled.
Put all of the topping ingredients in a large bowl, apart from the tahini, pine nuts and lemon juice. Mix well with your hands and refrigerate.
Preheat the oven to 210°C and line two large baking sheets with baking parchment.
Divide the risen dough into 40g balls, you should get about 12, and roll each into a thin disc, about 2mm thick and 15cm in diameter. Brush each disc lightly with olive oil on both sides and place on the baking sheet. Cover and leave to rise for 15 minutes.
If you make the salad, mix together the vegetables and add the parsley, lemon juice, olive oil, ¼ teaspoon of salt and ¼ teaspoon of pepper. Stir gently and set aside.
Spread the tahini onto each pastry disc, divide the filling between the pastries and spread it evenly so it covers the dough fully. Sprinkle over the pine nuts and place in the oven for 12 to 15 minutes or until just cooked. You want to make sure the pastry is just baked, not over-baked; the topping can be slightly pink inside and the pastry golden when you look underneath. Remove from the oven, spoon the salad on top, if making, and finish with a drizzle of lemon juice.
Chicken meatballs with preserved lemon and harissa relish
The relish will make more than needed but it is completely delicious and will last in the fridge for a couple of weeks at least. Serve it with roasted vegetables, grilled chicken or slow-cooked lamb. Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick. Serves four, making about 12 meatballs.View Recipe
1 whole corn cob, husk removed
About 60ml olive oil
35g crustless white bread, roughly torn, soaked in water for a few minutes, then drained and squeezed
500g minced chicken
1 small onion, grated (60g net)
1 clove of garlic, crushed
15g coriander, chopped
7g parsley, finely chopped
1½ tsp ground cumin
1 small red chilli, finely diced
1 medium egg, lightly beaten
Salt and black pepper
Lemon and harissa relish:
2 preserved lemons, flesh and skin sliced into thin strips (220g net);
1 tsp lemon juice;
3 tbsp olive oil
1 tbsp harissa paste
Pre-heat the oven to 180C.
To prepare the corn, put a ridged griddle pan on high heat and allow it to get really hot. Brush the corn with ½ a tablespoon of the olive oil and char grill it for 8-10 minutes, turning regularly. You want the flesh to get lots of dark charred specks and the corn to turn smoky. Remove from the heat, and once cool enough to handle, shave the corn off the cob using a large, sharp knife. Place the kernels in a large mixing bowl and set aside.
For the relish, mix together in a medium bowl all the ingredients and set aside until needed.
To make the meatballs, add to the bowl with the corn the bread, chicken, onion, garlic, herbs, cumin, chilli, egg, ½ teaspoon of salt and a generous grind of black pepper. Stir the ingredients until well combined. Lightly moisten your hands with some of the olive oil, take 60 gram portions of mix, then form them into round meatballs and lay on a tray lined with baking paper.
Return the griddle pan to a high heat. Once hot, cook the meatballs for 1-2 minutes on each side. They should have visible char marks and lift up easily from the pan. Take off the grill and place back on the baking tray. Put in the oven for 6 minutes or until cooked through.
Serve the meatballs warm with the relish.