This is the perfect midweek dinner option - and is perfectly customisable to whatever meat you like. See our GH tip below to make it just like in the video above.
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Yields:
4 serving(s)
Prep Time:
40 mins
Cook Time:
15 mins
Total Time:
55 mins
Cal/Serv:
496
Ingredients
For The Dough (see tip for speedier version)
2tsp.
runny honey
2Tbsp.
olive oil
325g
plain flour, plus extra to dust
1g
sachet fast-action dried yeast
For The Topping
250g
lamb mince (10% fat)
150g
roasted red peppers from a jar (drained weight), finely chopped
2
garlic cloves, crushed
2tsp.
ground cumin
handful fresh coriander or parsley, roughly chopped
For The Salad
1/2
cucumber, deseeded and finely chopped
4Tbsp.
pomegranate seeds
1Tbsp.
cider or white wine vinegar
1
medium raw beetroot, about 125g, peeled and cut into matchsticks
Directions
Step 1First, prepare the dough. In a jug, mix the honey with 200ml tepid water to dissolve. Add the oil. In a large bowl, mix flour, yeast and 1tsp fine salt. Add the honey-water. Mix to bring dough together. Empty on to a lightly floured work surface and knead for 5-10min, until smooth and elastic. Return to bowl, cover with clingfilm and leave to rise in a warm place for 1hr, or until well risen.
Step 2Meanwhile, make the topping. Mix the lamb mince, peppers, garlic, cumin and coriander/parsley in a bowl with plenty of seasoning. Cover and chill until needed.
Step 3Preheat oven to 240°C (220°C fan) mark 9 and put in 2 large baking sheets to heat up. Turn out dough and knead briefly to knock out the air. Divide into 4. Roll out each piece on a lightly floured surface to a rough 30 x 15cm oval.
Step 4Take 2 large sheets of baking parchment and put 2 bases on each. Spread the lamb mixture on to the dough in a thin layer, going all the way to the edges.
Step 5Carefully remove a baking sheet from the oven and slide 2 lahmacun on to it (still on the parchment). Repeat with the other baking sheet. Cook in oven for 15min, or until crisp.
Step 6Meanwhile, toss the cucumber and pomegranate seeds in a bowl with the vinegar and a pinch of salt. Pat the shredded beetroot dry on kitchen paper, then mix gently into the cucumber mixture. Remove the lahmacun from the oven and transfer to plates or boards. Serve with the salad.
GH Tips:
Use shop-bought pittas and start from step 2 (and ignore step 3 after the over preheating).
Don't like lamb? Try beef or pork instead.
To make it using leftover lamb, shred/dice your cooked lamb into small chunks. Generously shmear hummus across each pitta bread, top with cooked lamb and finely diced red pepper. Cook for 15min until golden. Top with whatever you fancy - we've gone for pickled red onions, crumbled feta, pomegranate seeds, chopped parsley and big dollops of tzatziki.
You can store your leftover lamb – covered – in the fridge for up to two days. You can freeze your leftover lamb for up to 1 month. Defrost in the fridge overnight before using.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
