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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkish Pizzas (Lahmacun)
 Categories: Pizza, Turkish, Vegetarian
      Yield: 8 Servings
 
      2 ts Vegetable oil
      1    Red onion; finely chopped
      1    Red chilli; finely chopped
      4 cl Garlic; minced
      3 ts Sea salt
    1/2 lg Eggplant; cut small
      2 c  Vegan mince (220 g)
      1 tb Sweet smoked paprika
      1 ts Ground all spice
      1 ts Ground cumin
      2 ts Dried rose petals
      2 ts Ground cinnamon
      2 c  Water (480 ml)
      4 tb Tomato puree
           Greek basil;
           - handful, roughly chopped
           Fresh thyme;
           - handful, roughly chopped
           Flat leaf parsley;
           - handful, roughly chopped
    1/2    Lemon; zest & juice of
      2 ts Dried chilli (optional)
      4 c  Strong white bread flour
      1 pn Sea salt
  1 1/2 c  Water; luke warm
      2 ts Active dried yeast
      2 tb Olive oil
           Fresh mint; handful
    1/2    Cucumber; seeds removed,
           -cubed small
      1 ts Paprika
      1 c  Non (yoghurt) (200 g)
      1 pn Salt & pepper
           Pomegranate seeds
           Cherry tomatoes
           Pistachio nuts
           Rocket
           Fresh mint
 
  Cooking time: 1 minutes
  
  Gaz Oakley puts his plant-based spin on this Turkish classic: Lahmacun
  
  Make the pizza dough.
  
  Saute the onion, chilli, garlic & aubergine over a medium heat in a
  large saucepan with the sea salt for 4 to 5 minutes.
  
  Add the vegan mince & spices to the pan & allow everything to cook
  for a further 4 minutes stirring often so nothing burns.
  
  Deglaze the pan with the water and tomato puree. Then add the herbs &
  lemon.
  
  Cook the mix for 5 to 6 minutes before turning off the heat.
  
  Roll your bread dough and spread generous amounts of the sauce over
  the top.
  
  Bake in a pre heated oven set at 425?F (220?C) for 10 to 12 minutes.
  
  For the yoghurt dip, simply add all the ingredients to a mixing bowl
  & mix.
  
  Top your cooked pizzas with a drizzle of the yoghurt, pomegranate
  seeds, rocket, fresh mint & pistachio nuts.
  
  Recipe by Gaz Oakley (Avant Garde Vegan)
  
  Recipe FROM: 
 
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