It’s an Australian tradition to have lamb for Easter. When I was a child we had lamb nearly every day of the week and Easter wasn’t such a special thing – apart from the promise of chocolate.
This year I put together a lamb sandwich – Turkish style. Lamacun.
I’ve heard Lamacun referred to as “Turkish PIzza” but no, it’s not a pizza. It’s Middle Eastern and much older than the Italian dish and, of course, NEVER has any cheese. You can make your own flatbread dough if you like, but I take the easy way and buy a couple of good pizza bases.
We all have different tastes when it comes to spices. My son likes double (or triple) the amount of chili flakes while I like lots and lots of pepper and parsley, but you can taste, and adjust, the mixture to suit yourself. You may like more chili flakes too.
- 2 piece Pizza Dough
- 250 g minced lamb
- 3 cloves garlic, peeled, sliced
- 1 large onion, chopped
- 1/2 red capsicum, cored, cut into chunks
- 4-6 small tomatoes, chopped
- 2 Tablespoon tomato paste
- olive oil
- 1 handful chopped flat leaf parsley
- 1 teaspoon smoked paprika
- 1 teaspoon allspice
- 1/2 teaspoon cumin
- 1 teaspoon dried chili flakes
- 1/2 teaspoon sumac
- Preheat oven to 200°C.
- Heat 2 tbsp oil in a pan over medium heat. Add onions, garlic and cook, stirring, for 4 minutes or until fragrant.
- Add tomatoes and cook, pressing down on tomatoes, for 15 minutes or until liquid is slightly reduced.
- Add tomato paste, spices. Stir for 1 minute, then remove from heat and set aside to cool.
- Combine with minced lamb, chopped parsley and season with salt and pepper
- Brush the pizza dough rounds with oil, then spread lamb topping over.
- Bake pizza dough rounds for 20 minutes or until golden and crisp.