david-n-ivy
commented
3 years ago Attempt #1:
Solid attempt - didn't have parsley on hand, so omitted. Definitely needed something to help cut through the fat. Was somewhat difficult to spread the meat paste across the pizza, partly owing to less tomato paste being used.
Base Recipe Reference
½ sweet red pepper, cored, cut into chunks
1 shallot, halved
2 garlic cloves, peeled
½ oz fresh parsley leaves with some stem
7 oz ground lamb or ground beef
1 tsp smoked paprika
1 tsp ground allspice
½ tsp ground cumin
½ tsp Aleppo-style pepper
½ tsp ground cinnamon
½ tsp cayenne pepper
½ tsp salt
4 tbsp tomato paste
2 tbsp Private Reserve Greek extra virgin olive oil
Lemon wedges for laterNB: First attempt made without:
- Parsely
- Aleppo Pepper
- Cayanne pepper swapped with chilli powder (same amount).
- Used less tomato paste due to availability (approx 2/3 of required amount)
- Swapped ground cumin for cumin seeds - 1.5x volume used instead.
https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
Tasting notes
- Overall awesome - great meaty lamb flavour. Cooked well at 350C in pizza oven
- Needs some Tzatsiki to help cut the fat when serving and some rocket.
- Would be good to make it more spreadable -- perhaps food processer might help with this.
- Some pickled onoins on top after cooking would work good too.....
For discussion of Turkish themed pizza topping. To be a blog post when complete