Lahmacun - Turkey's Best Seller Recipe

1. Start by rinsing the lentil mix and cook it according to packaging instructions.
2. In the meantime, let’s prepare the dough! Place the flour and salt into a large mixing bowl, and combine the warm water, sugar and yeast in a separate jug. Set aside for 10-15 minutes or until foam forms on top. Slowly pour the wet mix into the dry ingredients, then add the dairy-free yogurt and knead everything into a smooth dough ball. Set it aside to rest in a covered bowl for 1 hour.
3. Once the lentil mix is cooked, drain and briefly rinse, then heat 1 tablespoon of olive oil in a large skillet. Add in the finely diced onion and cook for 3-4 minutes until translucent.
4. Add the plant-based mince and cook for 8-10 minutes or until it becomes golden. Make sure to stir regularly to avoid it sticking.
5. Stir in the tomato puree, pesto and grilled peppers, then cook for 4-5 minutes or until the liquid reduces. Season with smoked paprika powder, salt and pepper, then set aside.
6. Once the dough has risen to twice its size, divide it into 3 parts and knead it gently on a lightly floured surface.
7. Carefully roll out each dough ball into a thin oval layer of about 1cm and heat a dry skillet over high/medium heat. Place one rolled out dough piece into the hot skillet at a time and flip after a few minutes until golden on both sides. Repeat until all dough is used.
8. Top your Lahmacun with the mince mixture and garnish with raw red onions, fresh dill, a drizzle of dairy-free yogurt and fresh lemon juice.

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