This is a wonderful pizza style dish inspired by the Turkish pide and lahmacun. I am led to believe from my Turkish friends that you place your salad on top of the pide/lahmacun then roll it up. A variation on this recipe would be to break an egg on to the top of the lamb mince a few minutes before it has finished cooking. Also, if lamb isn't your thing you would no doubt get some excellent results using minced beef, perhaps even minced turkey. You could use any basic bread or pizza dough for the base, mine is below.

Don't forget that if you like this recipe you can find many more ideas on my blog. http://eating-properly.blogspot.co.uk/

Step 1: Ingredients

The dough (enough for four large pizzas)
1 kg strong white bread flour
1 tsp salt
1 tbsp sugar
14g fast action dried yeast
4 tbsp olive oil
approx 600-700ml warm water

Topping (enough for two large pizzas)
500g minced lamb
1/2 red pepper, finely diced
1/2 large onion, finely diced
1/2 green pepper, finely diced
4 small tomatoes, skinned and finely diced
bunch each of fresh parsley and dill (about 3 tbsps of each when chopped)
1 tsp chilli flakes
1/2 tsp salt
2 tsp all spice
1 tsp ground cinnamon
pine nuts (optional)

Roughly equal quantities of the following, all finely diced/sliced according to your preference:
1/4 cucumber
10 radishes
5 tomatoes
2 spring onions
large bunch of flat leaf parsley
Juice of half a lemon
2 tbsp extra virgin olive oil
Salt and pepper
<p>Looking good!</p>
Wow! I just ate, and this recipe made me hungry again!
Awesome. So pleased you liked it. It's definitely one of my favourites. :D
Does this dough result in lachmacuns that you can actually roll? I followed a recipe once that resulted quite tasty yet totally unrollable.
I rolled mine it was very messy but quite a fun way to eat it. I think it probably depends on how thin you manage to get your dough and also how your oven it. I baked mine on a regular tray so they didn't have that crispy/crunchy pizza stone quality.
I don't make pizza, but I sure like eating it. The spices and ingredients you've used here sound fantastic!
Thanks bajablue. i'm a real fan of Turkish and middle eastern flavours in food. It's well worth a go if you fancy something different. You could even just make the meat topping and bake on to a store bought flat bread if you want to make it more straight forward.
Thanks for the suggestions. btw, your use of cold salad toppings are pure genius. Can you tell I'm completely smitten with this recipe? ;-)
How intriguing. I will have to try this! Thanks for posting it!
you should. it really is something special. let me know how it works out for you if you give it a go.

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Bio: Food and music obsessed. I also post my recipes and food thoughts on my blog. http://eating-properly.blogspot.co.uk/. My recipes are inspired by ... More »
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