Vegan Recipe: Lahmacun

With Veganuary right around the corner we are giving you a sneak peak into a few recipe solutions that we have developed which are not only meat-free but align with the latest sector and consumer trends.

Pronounced “Lahama’joun”, this traditional Turkish dish that consists of a thin and crispy pizza base topped with a variety of vegetables, herbs and spices. The ingredients and the method used are an easy way for chefs to create a quick, vegan dish that also satisfies consumers desires for something a little more exotic. Ideal for grab-and-go or serve sliced as a great sharing option.

Chefs Tip:

For added convenience use a ready made pizza base. 

Method:

1. Defrost dough balls and prove overnight in the fridge.
2. In a medium sized saucepan sweat down the diced red onion until soft. Add garlic paste and cook for a further 2 minutes. Add tomato puree and cook for 2 minutes.
3. Add the No Mince and cook until thoroughly defrosted.
4. Add the Essential Persian spice, coating the No Mince. Season to taste and decant into a container to cool down.
5. Using a rolling pin, roll out each doughball to a thickness of 5mm.
6. Scatter 100g of the No Mince topping onto each rolled out flat bread.
7. Cook in a hot oven (or pizza oven) at 280C for around 6 minutes until the base is crispy and the edges have puffed up and blistered.
8. Remove from the oven and garnish with pomegranate seeds, sliced red onion, diced tomato and pepper and vegan yoghurt. Add optional chilli flakes for more heat.
9. Cut into triangles and enjoy!

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