Turkish flatbreads a.k.a. 'Lahmacun' is a thin flatbread, layered with minced meat and warm spices. We can't get enough of these babies. So in honour of some of our favourite Turkish joints surrounding Gousto HQ, we've created our own version. Ours has the addition of tahini paste and is topped with a fresh courgette, feta and parsley salad.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||5.4 g|
|Protein||12.1 g||49.2 g|
|Salt||0.66 g||2.7 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the beef mince, baharat, a pinch of salt and 1 tsp [2 tsp] sugar
Cook for 3-4 min, breaking it up as you go
Meanwhile, lay the tortillas onto baking trays, making sure they don't overlap
Divide the tahini paste between the tortillas and spread it out, just as you would buttering bread
Divide the cooked beef mince equally between the tortillas
Put them in the oven for 10-12 min or until they're crispy and browned - these are your Turkish flatbreads
Tip: keep an eye on them, you want them crispy but not burnt!
Meanwhile, trim, then slice the spring onion[s] finely
Crumble the feta
Peel lengths off the courgette[s] until you end up with a pile of courgette 'ribbons'
Add 2 tbsp [4 tbsp] olive oil and a generous pinch of both salt and pepper to a large bowl
Add the crumbled feta, sliced spring onion and courgette ribbons and give everything a good mix up - this is your courgette salad
Peel and finely chop (or grate) the garlic into a small mixing bowl
Add the mayonnaise, a drizzle of olive oil and a pinch of salt and give everything a good mix - this is your aioli
Pick the parsley leaves from the stalks, discarding the stalks
Once crispy and brown, top your Turkish flatbreads with the courgette salad
Garnish the Turkish flatbreads with the parsley leaves and drizzle with the aioli
Cut into quarters for easy eating