Lahmacun, also referred to as “Turkish pizza,” is a crispy Center Jap flatbread topped with spiced floor meat, minced greens, and herbs. This easy-to-make vegan model consists of plant-based beef and spicy, fragrant toppings that’ll make your kitchen desk really feel like a ship journey on the Bosphorus.
What you want:
For the topping:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeño pepper, minced
1 12-ounce package deal vegan beef crumbles
1¼ teaspoon candy paprika
1¼ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon salt
½ teaspoon floor black pepper
⅛ teaspoon floor cinnamon
¼ cup chopped recent parsley
1 15-ounce can crushed tomatoes
2 tablespoons water
4 complete wheat pitas
For the garnish:
1 recent tomato, diced
3 tablespoons chopped recent mint
Lemon wedges
What you do:
- Preheat oven to 450 levels. When you’ve got a pizza stone, place in oven to preheat.
- Warmth olive oil over medium warmth. Sauté onion, garlic, and jalapeño roughly 4 minutes, till onion is softened and translucent. Add vegan beef crumbles and paprika, cayenne, cumin, salt, pepper, and cinnamon. Stir to mix, and prepare dinner roughly 4 minutes, till crumbles are warmed via. Add recent parsley, combine nicely, and add tomatoes and water. Stir and prepare dinner a further 5 minutes.
- Prime every pita with ¼ of combination, spreading evenly to edges of pita. Bake on a pizza stone or baking sheet roughly 6 minutes, or till crisp.
- Whereas baking, mix chopped recent tomatoes and mint in a bowl. Prime every baked Lahmacun with ¼ of the tomato salad, and serve with a lemon wedge to squeeze on high.
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