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: <https://plantbasednews.org/veganrecipes/
vegan-turkish-pizzas-lahmacun/>

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