
Turkish-style lamb flatbreads
- Published: 30 Jan 25
- Updated: 5 Feb 25
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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