Turkish-style lamb flatbreads
These lamb flatbreads are inspired by lahmacun (Turkish meat pizzas). The thin base is spread with a lamb mince and veg mixture, cooked until crisp, then topped with sumac-dusted onions. It’s normally a snack, but this has main event status thanks to a thicker, puffier dough that soaks up all that delicious fat from the richly spiced lamb.
Use the same dough to make this seriously cheesy garlic bread.
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Makes 6
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Prep time 25 min. Cook time 15-50 min (depending on method)
Before you start
Get ahead To make this recipe, you’ll need a batch of our flatbread dough.
Be a better cook Try to get your flatbreads stretched out nice and big for these – you want a large surface area to spread the lamb mixture over, as you don’t want it too thick or it won’t cook through properly.
The double baking tray trick A baking stone will give you the crispest base but if you don’t have one you can put 2 baking trays on top of each other to absorb more heat.
Ingredients
- 1 batch flatbread dough in 6 balls, at room temperature
- 1 red onion, finely sliced
- 30g parsley, finely chopped
- 2 tbsp sumac
- 1 lemon, cut into wedges
- Fine semolina or plain flour to dust
- 450g jar roasted red peppers, drained and cut into thin strips
- 250g greek yogurt, whisked
For the topping
- 1 onion, roughly chopped
- 2 medium tomatoes, roughly chopped
- 1 long red pepper, deseeded and roughly chopped
- 30g parsley, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 red chilli, roughly chopped
- 1 tbsp tomato purée
- 2 tbsp shawarma spice mix
- 250g lamb mince, ideally 20% fat
Specialist kit
- Baking stone, or try the double baking tray trick (see ‘before you start’)
Method
- Put all the topping ingredients (except the lamb) in a food processor with a good pinch of salt, then whizz to a coarse, wet paste. Add the lamb mince and whizz again – you really want to break down the mince into a paste. If your food processor isn’t big enough, you can knead the mince and whizzed for 2-3 minutes. Transfer to a bowl. The consistency should be quite wet and easily spreadable – if it’s a bit too firm, add a splash of water. Keep in the fridge until needed.
- Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or heat your pizza oven – aiming to get it to 450°C). Mix the red onion, parsley and sumac together in a large bowl and squeeze over a little lemon juice from the wedges.
- Dust a work surface with semolina or flour and stretch out a dough ball, then spread an even layer of the lamb mixture all over the top, leaving the edge exposed. Top with some strips of red pepper, then cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.
- Pipe, spoon or drizzle the yogurt on top of the flatbread, then add a pile of the onion salad and serve with lemon wedges. Cook the rest of the flatbreads in the same way.
- Recipe from February 2025 Issue
Nutrition
- Calories
- 647kcals
- Fat
- 9.7g (4.8g saturated)
- Protein
- 28g
- Carbohydrates
- 110g (13g sugars)
- Fibre
- 3g
- Salt
- 4g
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Flatbreads
The best-ever cheesy garlic bread
This herby, cheesy garlic bread beats those supermarket baguettes hands…
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A lovely dough: baked up both crisp and chewy. The topping had great flavor, even when I subbed turkey mince for the lamb mince. I added some sundried tomatoes to the top along with the parsley, onion and lemon mixture. I halved the recipe for two of us it it worked really well. Will be making it again for sure!
Delighted that you enjoyed this recipe and thanks for sharing your topping tips!