Vegetarian Turkish Lahmacun. Spiced Lentil Flatbreads with Garlic Yoghurt and Pickles.

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I made this dish whilst we were back in Germany, staying with a friend who loves food and loves to eat. It was perfect for me! I had access to her awesome little kitchen the whole time we were there and I had the best time preparing breakfasts, snacks, afternoon teas and dinners for all of us, which, in turn, resulted in lots of lovely hours, sitting around, chatting, eating and drinking. Bliss!

Germany is renowned for it’s Doner Kebabs and there are many (MANY) turkish restaurants. It got me thinking about a dish I had seen, a kind of turkish pizza. I mentioned it to our friend and she said, yes, it’s called Lahmucan, but, she had never been able to try it because it is only ever made with lamb mince and she is a vegetarian. So, I decided to try and make a meatless version of Lahmucan. And, boy did I nail it! The dough was amazingly soft and beautiful to work with, and turned out perfect when baked. The topping was spicy and tasty, especially with a drizzle of lemon and the garlic yoghurt, and the freshness of the parsley and pickles. You have to give this a try!

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Recipe

Ingredients

Dough
7g sachet of yeast
1 egg
1/3 cup olive oil
2 cups plain flour
1 tsp caster sugar
pinch salt
Olive oil
Spiced Lentil Sauce
Olive oil
100g walnuts, roughly chopped
250g swiss brown or button mushrooms, roughly chopped
400g can brown lentils, rinsed and well drained
1 brown onion, finely chopped
4 cloves garlic, finely chopped
1 long red chilli, finely chopped
400g can chopped tomatoes
2 tbs tomato paste
2 tsp ground cumin
3 tsp sumac
2 tsp paprika
1/4 tsp ground cinnamon
1 tsp oregano
1 tsp sugar
salt and pepper
Yoghurt Sauce
1 cup plain yoghurt
1 clove garlic, finely grated
1 tbs lemon juice
Pinch of salt
Pickled Radishes
Bunch radishes, thinly sliced on a mandolin
1/3 cup red wine vinegar
3 tbs sugar
Pinch of salt
To Serve
20g walnuts, roughly chopped
Bunch of parsley, leaves finely chopped
1 red onion, thinly sliced on a mandolin
Lemon wedges
Pickled peppers

Method

For the dough, combine the yeast with 1/3 cup warm water and allow to stand for 10mins, until bubbles have formed on top.
In a large bowl, sift the flour, sugar and salt together. In a small bowl, whisk together the egg and the olive oil. Make a well in the centre of the flour mixture. Add the egg mixture and the yeast mixture to the flour. Stir briefly, until just combined. Cover with a towel and rest for 10mins.
Use olive oil to lightly oil a clean work surface and your hands. Turn dough out onto work surface and knead for 10secs, gently pushing it away form yourself and folding it back over. Return to the bowl and cover with the towel. Leave to rest for 15mins. Repeat this process twice more at 15min intervals. After the last kneading, cover again and leave to rise for an hour.
After an hour, divide the dough into four equal portions. Dust a clean work surface with flour and line two large baking trays with baking paper. With a rolling pin, roll the portions out into 30cm by 20cm rectangles (or whatever shape you manage). Place on the trays and cover with tea towels. Leave to rise for another 45mins.
Meanwhile, make the spiced lentil sauce.
Add the walnuts, the lentils, the mushrooms and some salt to a large food processor. Using the pulse action, process until just finely chopped, try not to turn it into a paste. In a large frying pan, over medium high heat, add a tbs of olive oil and add the lentil mixture. Cook, stirring, for about 10mins. Remove from pan and set aside.
In the same pan, add another tbs of olive oil. Cook the onion, stirring, over medium heat, for 5 mins or until soft. Add the garlic and the chilli and cook, stirring, for a further minute. Add the tomatoes, tomato paste, spices, sugar, and some salt and pepper. Bring to the simmer, turn heat to low, and cook, stirring often, for about 10mins, or until thick and fragrant. Add the lentil mixture and stir to combine. Turn off the heat and set aside to cool.
In a small bowl, combine the yoghurt with the garlic, lemon juice and salt. Stir well to combine. Leave in the fridge until needed.
In a medium bowl, combine the radishes with the vinegar, sugar and some salt. Using your hands, massage the radishes with the vinegar. Allow to sit, stirring every so often, for at least 30mins before serving (you can also make these up to 1 day ahead, stored in the fridge).
Pre-heat the oven to 180 degrees celsius. Drizzle the 4 dough rectangles with a little olive oil. Spread with the lentil sauce, leaving about 2cm around the edges. Place in the oven and cook, for about 45mins, or until lentil sauce is dry on top and the edges of the dough are nice and golden brown.
To serve, top with the pickled radishes, sliced onion, parsley, walnuts, a squeeze of lemon, a drizzle of the yoghurt and the pickled peppers on the side. (I like to just put everything in the middle of the table and let people top their own)
Enjoy!









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