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Turkish pizza – lahmacun (ve)
This plant-based twist on a classic Turkish pizza features a rich, smoky lentil topping baked on a crispy wrap, served with a fresh and zesty chickpea salad.
Ingredients
For the lentil and mushroom topping
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25 mlolive oil
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300 gonion finely diced
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400 gchestnut mushrooms pulsed in a blender or grated
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12 ggarlic crushed
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136 gtomato puree
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6.8 gsmoked paprika
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2.2 gground cumin
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2.3 gground cinnamon
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5 gsalt
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2.3 gblack pepper
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800 gcooked brown lentils drained weight
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50 mlreduced salt vegetable stock if needed
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10wholemeal wraps 12 inch
For the Turkish chickpea salad topping
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1 kgtinned chickpeas drained weight
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400 gtomatoes finely diced
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300 gcucumber finely diced
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160 ggreen peppers finely diced
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100 gred onion very finely sliced
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50 gfresh parsley finely chopped
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60 mllemon juice
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25 mlolive oil
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2.7 gsumac optional
Instructions
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In a large pan, add the olive oil and lightly saute the diced onions and mushrooms for 8 to 10 minutes.
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Add the crushed garlic, tomato puree, smoked paprika, ground cumin, cinnamon, salt and black pepper. Cook for 2 minutes until the spices are fragrant.
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Add the brown lentils and stir well to combine. Pulse the mixture briefly in a food processor or with a stick blender to create a coarse paste. Add the vegetable stock if the mixture is too stiff to spread easily.
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Preheat the oven to 200°C. Place the wraps onto baking trays and spread a thin, even layer of the lentil and mushroom mixture across the surface, leaving a small, half-centimetre border at the edge.
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Bake in the oven for 5 to 8 minutes until the wrap edges are slightly crisp, and the topping is hot.
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Remove from the oven and top each flatbread with a generous portion of the chickpea salad.
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Serve open, or rolled tightly for a grab & go option.
For the Turkish chickpea salad topping
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In a large bowl, combine the chickpeas, tomatoes, cucumber, green pepper, and red onion.
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Add the chopped parsley, lemon juice, olive oil, and sumac (if using).
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Toss gently until all ingredients are evenly coated.
Notes
Key facts per serving:
Fibre: 20g
Protein: 25g
Saturated fat: 3.1g
Other nutrition facts: contains iron, zinc, calcium & omega-3
Allergens: gluten
CO2 emissions: 0.80kg, very low carbon (A rated)
