LAHMACUN (TURKISH PIZZA)

MAKES 12

3 red and 2 green peppers (bell peppers), quartered and deseeded

1 large onion, peeled and quartered

1 garlic clove, peeled

50g/1¾ oz flat-leaf parsley, plus an extra handful, chopped, to serve

500g/1lb 1oz lean minced beef

1 x 400g tin/1 cup chopped tomatoes

½ tsp paprika (mild or hot)

Pinch of chilli flakes

Pinch each of Lucy Bee Himalayan salt and ground black pepper

Squeeze of lemon juice, to serve

1 quantity cooked Socca pancakes or 6 gluten-free pitta breads, halved

Preheat the oven to 200°C/400°F/gas mark 6. Line 2 large baking sheets with baking parchment.

In a food processor, blend together the (bell) peppers, onion, garlic and parsley. Line a colander or sieve with a clean tea towel, spoon the mixture into the tea towel and squeeze to drain out most of the moisture (don’t waste it – add some ice and drink it or save/freeze to use in soups, as a stock).

Put the mince and the remaining ingredients, including the blended peppers, into a large bowl and mix to a paste-like mixture. Traditionally, you would do this using your hands, but you can use a large wooden spoon if you prefer.

Spread a very thin layer of topping onto each socca or pitta base, making sure it’s not too thick. Transfer the lahmacuns to the lined baking sheets and bake in the oven for 5–10 minutes or until cooked.

To serve, squeeze over some lemon juice and sprinkle with chopped parsley.