Think of this Turkish dish as a pizza without cheese. It's dead easy to make, too. Serve it with a fresh piyaz salad for a complete meal.
½ red capsicum, finely diced
1 tomato, grated
1 small brown onion, finely diced
2 garlic cloves, peeled and finely chopped
500g lamb mince
¼ cup tomato paste
1 tsp smoked paprika
1 tsp ground allspice
½ tsp ground cumin
½ tsp ground cinnamon
½ tsp chilli powder (optional)
1 tsp salt
¼ cup olive oil, plus extra to drizzle
½ cup finely shredded parsley
4-6 prepared thin pizza bases
lemon wedges, to serve
hummus, to serve
1 cup olives, to serve
1. Combine the capsicum, tomato, onion, garlic, lamb, tomato paste, spices, salt, olive oil and parsley together in a large bowl and mix until well combined. Allow to marinate for at least 10 minutes, but preferably an hour or more.
2. Heat your oven to 220C fan-forced (240C conventional). Divide the meat mixture evenly between the bases. Spread over one pizza base in a thin layer reaching almost to the edge. Drizzle with olive oil. Repeat for the remaining pizza bases.
3. Place the lahmacun on pizza trays lined with baking paper and bake for 10 minutes until the base is crisp. Serve with the lemon wedges, hummus and olives.
Also try: Piyaz salad
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.