Tortilla lahmacun
I regularly make lahmacun with tortilla wraps instead of the traditional flatbread, using up leftovers in my fridge. For this Tortilla lahmacun you can use shop-bought pizza sauce or any leftover homemade sauce or follow the recipe for my red pepper & tomato base sauce (which can be made well ahead).
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the tomatoes in half; the peppers into 4 pieces; the onion into 4 wedges. Put them in a baking tray together with the garlic (you don’t need to peel them). Add the herbs, oil and chilli (if used). Season with salt and pepper, then toss. Bake for 25-30 minutes until the vegetables are soft and a little charred.
- Take the tray out of the oven and let the veggies cool a bit, then remove their skin. (Scrape out the chili seeds if you don’t want the sauce to be too spicy!). Put their flesh into a blender or food processor, then blitz into a thick, smooth sauce. Add the parsley and process again for a few seconds. Set aside.
- Clean out the frying pan and add the mince. Cook until it changes colour then drain through a sieve. Pour away the liquid from the pan, then heat a spoonful of oil and fry the garlic and red pepper pieces for a few seconds. Add the mince, cumin, oregano and tomato purée. Stir for a minutes, then add about half the red pepper sauce. Make sure you don’t add too much – it shouldn’t become a stew.
- Put the tortilla wraps on a preheated pizza stone or a large baking sheet. Spread some sauce all over them, then cover them with the mince mixture evenly. Scatter the olives and chilli slices on top.
- Bake for about 5-8 minutes, or until the edge of the tortilla is crispy.
- Serve warm, garnished with withy parsley or rocket leaves.