Turkish-style sharing bread

Turkish-style sharing bread

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 35 mins Cook: 30 mins plus proving

More effort

Cuts into 20-30 pieces

This deep-pan version of a classic Turkish 'pizza' called lahmacun, topped with spicy lamb mince and red onion, cuts into bite-size wedges for a fuss-free yet flavour-packed party nibble

Nutrition and extra info

Nutrition: per piece (20)

  • kcal128
  • fat6g
  • saturates2g
  • carbs12g
  • sugars2g
  • fibre1g
  • protein6g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g pack ciabatta bread mix
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the topping

  • 1 onion, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove
  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ¼ tsp chilli powder
  • handful flat-leaf parsley
  • 2 tbsp sundried tomato paste
  • 250g lamb mince

For the dressing

  • 150g pot baba ganoush
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

To serve

  • 1 red onion, cut into thin rings
  • 50ml red wine vinegar
  • 50g toasted pine nuts
  • 1 tbsp chopped flat-leaf parsley

Method

  1. Make the ciabatta bread dough following pack instructions. Once it has risen, knock it back by punching some of the air out and kneading it a little. Roll into an oval shape (approx 35 x 25cm) and place on a large baking tray. Lightly brush the whole surface with olive oil and cover with cling film. Leave to prove for 30 mins while you make the topping.

  2. Put all the topping ingredients, except the lamb, in a small food processor and blitz until finely chopped. Tip into a large bowl, mix in the lamb, season well, then squish everything together with your hands until thoroughly mixed. Chill until needed.

  3. Heat oven to 220C/200C fan/gas 7. In a small saucepan, heat the red onion rings with the vinegar and 1 tbsp water until really soft, then leave to cool.

  4. Dot the surface of the dough with the lamb topping – gently press it down with your fingers to spread it evenly over the surface, but try not to press too much air out of the dough. Bake in the oven for 15-20 mins or until the base is risen and golden, and the meat is cooked through and caramelised at the edges.

  5. Meanwhile, make the dressing. Stir together the baba ganoush, lemon juice and olive oil, then pop in the fridge until serving.

  6. Once the bread is baked, transfer to a wooden board. Drain the onions in a metal sieve and scatter over the bread. Drizzle over the baba ganoush dressing, leaving some on the side as a dip, then sprinkle over the pine nuts and parsley. Serve warm.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.