The Italians don’t have a monopoly on delicious flatbreads with tomato-based toppings. Lahmacun was described as early as the 13th century in a Syrian cookbook, and today it’s beloved all over the Middle East and (especially) between Eastern Turkey and Armenia. Like pizza, lahmacun stretches simple ingredients as far as possible, serving up herby meals to crowds on-the-go at minimum expense, with maximum baking artistry. Unlike pizza, minced lamb is the star, with more spices helping to develop the roasty flavours. Don’t slice it into triangles: take an entire flatbread, dollop over some baba ganoush and wrap it up!
Prep time: For 2 50 minsmins | For 4 70 minsmins
Cook time: For 2 60 minsmins | For 4 80 minsmins
Salmon in Black Bean Sauce
The salted and dried-out soybeans known as ‘black beans’ have been prepared for over two millennia in China, predating the invention of soy sauce by hundreds of years. Used carefully, they offer a hit of seasoning as well as a piquant, wine-like flavour to sauces. There’s no fixed recipe for ‘black bean sauce’ in China, and pre-prepared mixtures simply don’t compare to the versatility and flavour that comes from using whole black beans. Our Cantonese-style sauce is imbued with garlic and ginger aromas that provide a clean, refreshing aura to balance the savoury depth of the black beans and umami-rich salmon.
Prep time: For 2 30 minsmins | For 4 45 minsmins
Cook time: For 2 45 minsmins | For 4 60 minsmins
Minced lamb, peppers & harissa spread over delectably thin, crispy flatbread. With home-made baba ganoush.
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Prepare your own black bean sauce from scratch, paired with show-stopping salmon for a luxurious mid-week meal.
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