serves
8
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Savoury Pastry
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Watch The Full Episode Here
G
Ingredients
- 1 brown onion, chopped
- 1 small red capsicum, chopped
- 1 large green chilli, chopped
- 2 tomatoes, chopped
- 1 small handful parsley leaves, chopped, plus extra to garnish
- 1 tsp salt
- 500 g lamb mince
- 2 tbsp tomato paste
- 1 tsp sweet paprika
- ½ tsp smoked paprika
- ¼ tsp Korean chilli powder (optional)
- 8 flour tortillas (about 20 cm diameter)
- extra virgin olive oil, for drizzling
- lemon wedges, to serve
Turkish onion salad
- 2 tbsp coarsely chopped parsley
- 1 tsp sumac
- ¼ tsp Korean chilli powder
- ½ lemon, juiced
- 1 tbsp extra virgin olive oil
- salt, to season
- 1 red onion, thinly sliced
- 1 white onion, thinly sliced
Instructions
- Place the onion, capsicum, green chilli, tomato, parsley and salt in a food processor and blitz until finely chopped. Place in a sieve over a bowl and allow to stand for 5 minutes. Press out any excess moisture, then transfer to a large bowl. Add the lamb mince, tomato paste, paprikas and chilli powder and stir to combine well.
- Divide the mixture into 8 equal portions. Press the mixture onto each tortilla in a very thin layer.
- Heat the oven overhead grill to high. Heat a frying pan over medium heat and drizzle in a little olive oil. Place one lahmacun into the pan, then place the pan under the grill for 5 minutes. Remove and repeat for the remaining lahmacun. (If you prefer not to cook them all at once, you can freeze these with layers of baking paper in between).
- For the Turkish onion salad, mix the ingredients together.
- Serve the lahmacun with the onion salad, a little parsley (optional) and a wedge of lemon
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Savoury Pastry
