Vegan Turkish Pizza (Lahmacun)

Vegan Turkish Pizza (Lahmacun) | coconutandberries.com

I love making pizza from scratch. It might take a little time with all the kneading, leaving the dough to rise ( maybe twice), preparing the toppings, etc. but I enjoy the process and definitely enjoy the eating too!

My pizzas are rarely traditional tomato sauce/cheesy numbers. I’ve made Spanish Romesco & Pesto Topped Pizzas, a “Southwestern” style BBQ Pizza and Socca Pizza, amongst others.

Today’s is even more different- a Vegan Turkish Pizza, also known as Lahmacun.

Pizza Dough

Lahmacun is a traditional recipe in the Middle East- a thin, oval-shaped flatbread topped with spicy lamb or beef mince, baked until crisp and then topped with salad and herbs.

Vegan Turkish Pizza (Lahmacun) |coconutandberries.com

Of course I don’t use lamb or beef for mine and instead made my own “meat” from ground mushrooms and walnuts. I was really pleased with how well it turned out and along with all the herbs and spices it was a wonderful topping with lots of texture and flavour.

I tried to keep it as simple as possible but all the ingredients really add to the overall experience so I didn’t streamline it too much. That is to say, don’t be overwhelmed by the long ingredients list and you likely have most things on hand already.

Mushroomm & Walnut Meat

You could speed up the prep by using store-bought pizza dough too. I used my old faithful pizza crust recipe from Vegan with a Vengeance (using half whole wheat flour) and made sure to roll it out thinly.

Vegan Turkish Pizza (Lahmacun) (4)

I’m not sure how traditional the tahini drizzle is, but I’m not going to pass up the opportunity to use the stuff…The lemon wedges, red onion and extra herbs are definitely typical though.

Vegan Turkish Pizza (Lahmacun)

Yield: 2-4 Servings

Vegan Turkish Pizza (Lahmacun)

Ingredients

  • 1 Ball of pizza dough
  • 1/2 C Walnuts
  • 1 C Sliced Mushrooms (50g)
  • 1 Tbsp Olive oil
  • 1/2 Onion, diced fine
  • 1 Clove of garlic, minced
  • 1 Medium tomato, de-seeded and chopped fine
  • 1 Tbsp Tomato paste
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • 1/4 tsp Cinnamon
  • 1/4 tsp Allspice
  • Pinch of chili flakes
  • 1/2 tsp Salt
  • Handful of fresh parsley, finely chopped
  • Hanful of fresh mint, finely chopped
  • To serve- any number of the following:
  • Lemon wedges
  • Red Onion, sliced
  • Fresh parsley, mint & shredded romaine lettuce
  • Sumac
  • Tahini Sauce (tahini mixed with lemon & water)

Instructions

  1. In a food processor, pulse the mushrooms and walnuts until coarsely chopped and well combined. Set aside.
  2. Preheat the oven to 225C/450F.
  3. Heat the olive oil in a large pan over medium heat, add the onion and sauté until translucent (5-7 minutes).
  4. Add the garlic, tomato, tomato paste, spices and salt and cook for a further couple of minutes. Add the mushroom walnut mixture and stir to coat in the spice mixture. It might look dry at this stage but the mushrooms will release some moisture as they cook. Cook for approx 10 minutes, stirring every now and again, until the tomato is cooked down and you have a thick, slightly saucy mixture. Stir through the chopped herbs and set aside.
  5. Roll out your pizza dough to a thin oval shape, top with the spiced "meat", spreading it evenly but not too thick or your dough will get soggy. You might not need it all.
  6. Transfer to a lined baking sheet and cook for 10-15 minutes until the dough is cooked through and crisp.
  7. Serve topped with any number of the following: fresh herbs, red onion, tahini sauce, a sprinkle of sumac and with a squeeze of lemon juice.
http://www.coconutandberries.com/2014/06/11/vegan-turkish-pizza-lahmacun/

Turkish Shepherd's Salad |coconutandberries.com

A Turkish Shepherd’s Salad is a lovely fresh accompaniment as well and can be thrown together in the few minutes that the pizza is baking. 

Vegan Turkish Pizza (Lahmacun)

 What are your favourite pizza toppings?

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Comments

  1. Alice says

    Can’t believe it’s taken me so long to discover this site. Going to make this as a Friday night treat, excited already!

  2. says

    I can see why you did a Twitter teaser before posting this, it looks AMAZING. Definitely not scared by that ingredient list, I have everything besides the sumac (And I’ve been meaning to try sumac for a while now anyway so this is a good excuse to go get it:) The mushroom/walnut topping sounds yummy already, and then combine it with tahini and all that wonderful nonsense and it just seems to elevate to levels of insane deliciousness. Giving this recipe a try soon for certain!
    Shonalika recently posted…Chocolate Banana-Beetroot CakeMy Profile

    • says

      Pita would be a good speedy alternative to pizza crust for sure. Lucky you to have Middle Eastern bakeries near you. I suppose there are lots in London but Bath where I’m currently living is very “English” and there’s sadly not a big international scene

  3. says

    Thanks for introducing me to this stunning new take on the classic slice! I love the sound of your mushroom/walnut “meat” topping, and may just make that component to mix up with pasta for a quick-fix meal.
    Hannah (BitterSweet) recently posted…Special DeliveryMy Profile

  4. Susan says

    This recipe sounds wonderful! Since I am not vegan, I would go back to putting meat on it (I hope you can forgive that…).
    My favorite pizza toppings start with using béchamel sauce instead of tomato. I like Greek flavors, and one that our favorite brewpub makes, which has asparagus, chicken and bacon. Goat cheese or feta are way up there on my list of favorites.

    • says

      I had originally thought of using tempeh but some of my readers have told me they can’t get hold of it so I thought I’d try something different. I bet tempeh would be great too though :)

  5. says

    Yum!! I confess to only making pizza dough a handful of times – in Australia we had a pizza base brand we liked and would just add the toppings and could from scratch. I think I’d enjoy it if I made time for it though.

    Also, thanks for your arrival welcome :) London is gloriously sunny! It’s certainly been wonderful to arrive to and it’s really fun setting things up (even if there is SO much to set up!).
    Kari @ bite-sized thoughts recently posted…And we’re off!My Profile

  6. Julie says

    Oh my goodness! I am so glad I found this recipe: THANK YOU for creating it! I spent all winter in Turkey, and I am so excited to be able to create a vegan version of this dish now. It’s on my shopping list for the week! :) Sooooooo exciting! Thank you again!

      • Julie says

        I made it today: I doubled it and made two huge pizzas: ABSOLUTELY WONDERFUL! My partner and I both loved it, and having both lived in Turkey, we agree that you got the Turkish spices right on!!! I will make this recipe again and again! Oh my goodness, thank you for creating this! Having focused on some potato pide that I found in Istanbul that was vegan, I would have never thought to veganize lahmacun, but I am so glad you did!!!!! Thanks! :)

        • says

          It was so nice to wake up to your kind comment this morning Julie! Thank you so much for trying the recipe, and I’m ecstatic that it was such a hit :D
          I only stopped over in Istanbul for a couple of days but I would have loved to have stayed longer, and especially have explored Turkish cuisine more!

          • Julie says

            Thank you again for the recipe, I’m glad it made your morning. :)

            Next time you’re in Turkey, try vegan potato Pide “patatesli pide” or something like that, and you have to make sure “paneer siz” no cheese. Also the potato goz leme an mushroom goz leme are awesome! :) For a future culinary adventure!

          • says

            Thanks for the tips! I’ll definitely be heading back to Turkey in the future. It was such a shame we were only there a couple of days (at the tail end of a trip around the Greek islands).

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