Chrissis Lahmacun

Ingredients for 2 servings:

• 230 g flour
• 1 pinch of salt
• ¼ cube of yeast, fresh
• 150 ml water, lukewarm
• 1 onion(s)
• 1 small pepper, red
• 3 garlic cloves
• 1 can of pizza tomatoes
• 2 tbsp tomato paste
• 1 pack of herbs (8-herb mixture), frozen (50 g)
• 120 g tartar
• Garlic salt (without flavor enhancers)
• Paprika powder, sweet
• cumin
• ½ cucumber(s)
• 250 g yogurt, 1.5%
• 1 tbsp lemon juice
• salt and pepper
• ½ head of iceberg lettuce
• 4 small tomatoes
• ½ cucumber(s)
• ½ head of white cabbage (use the other half for something else!)
• 2 tsp safflower oil
• 100 ml vegetable stock
• 3 tbsp apple cider vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Turkish pizza, WW-compatible

It’s best to prepare the coleslaw first so it can marinate nicely. To do this, use a bread maker to finely slice the white cabbage. Mix the oil with the apple cider vinegar and 100 ml vegetable stock (made fresh with boiling water and 2-3 teaspoons of instant vegetable stock). Add the white cabbage slices and season to taste with salt and pepper. For the dough, mix 220 g of flour (note: reserve 10 g for rolling out the dough!) and a pinch of salt. Use a spoon to make a small well in the center, add finely crumbled yeast, and mix lightly with a little lukewarm water. Cover the starter dough and let it rise in a warm place for about 15 minutes. Then add the remaining water and knead everything into a smooth dough. Work the dough well with your hands to allow air to get in. This helps the yeast do its “work.” Then, cover the bowl and let the dough rise in a warm, draft-free (!) place for about 30 minutes. It should have increased in size considerably during this time. In the meantime, peel and finely chop the onions and 2 cloves of garlic, or press the garlic through a garlic press. Wash the peppers, halve them, carefully remove the diaphragms, and finely dice them. In a bowl, mix the tartar with the pizza tomatoes, tomato paste, onions, garlic, peppers, herbs, and spices. Line two baking sheets with baking paper. Divide the dough in half with a knife and, using a little flour (remaining 10 g), roll each half out into a thin, oblong flatbread. One flatbread should fit on one baking sheet! It’s best to roll the flatbread lightly over a rolling pin after it’s been rolled out. This makes it easy to transfer it to the baking sheet and then simply roll it out again. Spread half of the topping mixture on each flatbread and place both trays on top of each other (leaving space between them!) in the oven. Bake at 220°C for 15-20 minutes. For the cacik, halve the cucumber and deseed it. Finely grate one half and mix it with a freshly squeezed garlic clove, the lemon juice, and the yogurt. Season with salt and pepper. Wash and halve the tomatoes, carefully remove the ends, and thinly slice them along with the other half of the cucumber. Cut the iceberg lettuce into thin strips. Once the baking time is over, remove the lahmacun from the oven. Place each one on a large pizza plate and top with the coleslaw, cucumbers, tomatoes, and iceberg lettuce. Finally, spoon the cacik over the vegetables and serve. It’s incredibly filling and it’s a huge portion! It’s actually enough for 4 people as a small meal. Total: 17.5 points / 8.75 points per serving, i.e. 9 points. Total calcium content: 440 mg / 220 mg per serving. Total healthy fat: 2 points.