As a cook, it has also seemed to me like cheating to make use of convenience foods, yet the standards have risen so high in recent years, and the world of available ingredients come so far, that there are certain foods it would be crazy not to take advantage of. Take ready rolled flatbread dough for instance. Yes, I can make a thinner, crispier, more authentic version of this Turkish pizza with my own two hands, but for a quick impromptu lunch it does the job admirably.
There are two types of Turkish 'pizza'. Pide, which comes with an infinite variety of toppings on a long boat shaped bread, and lahmacun, which is thin, round and large. Spread with a spiced meat mixture before baking, it is eaten rolled up like a wrap. The typical garden salad served with it can be rolled up inside. Ours is neither nor, but is no less delicious for it.
Recipe for Turkish lamb flatbread
200g minced lamb
1/2 onion, very finely diced
1 small bunch parsley, very finely chopped
1/4 tsp ground garlic
1/2 tsp allspice
1/4 tsp cumin
1 pack ready rolled flatbread
For the salad
2 tomato, finely diced
1/4 cucumber, finely diced
4 spring onion, sliced
6 radishes, sliced
1 tbsp lemon juice
1 tbsp olive oil
For the garnish
2 tbsp pine nuts
1/2 pomegranate, seeds only
1 small bunch coriander, chopped
- Preheat the oven to 200C.
- Mix the lamb with the onions, parsley, seasoning and spices. Squeeze together with your hands to form a pattie mix.
- Add about 1 tbsp water and keep squeezing until you have a loose paste.
- Spread the bread out on a baking tray, pushing with your fingers to flatten it out a little.
- Spread the mixture on the bread and drizzle with a little olive oil.
- Bake for about 25 minutes until crisp and golden.
- Toss the salad ingredients together, garnish the bread, and serve hot. You can slice like pizza or tear off pieces.
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