Lamb Lahmacun
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Lamb Lahmacun

Ingredients:

For 2 (For 4)

Aubergine: 2 (4)

Parsley: 2 bunches (4 bunches)

Lemon: 1 (2)

Garlic Cloves: 2 (4)

Red Pepper: 1 (2)

Green Pepper: 1 (2)

Red Onion: 1 (2)

Lamb Mince: 1 pack (2 packs)

Crushed Garlic: 1 sachet (2 sachets)

Harissa Paste: 2 pods (4 pods)

Ras El Hanout: 1 pod (2 pods)

Flatbreads: 1 pack (2 packs)

Tahini: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 958 Fat 42g of which saturates 15g Carbohydrates 101g of which sugars 8g Protein 49g Salt 1.93g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

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!

  • Preparation time:

    For 2 - 50 minsFor 4 - 70 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 80 mins

    from £8.00

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