John Myers
Turkish Pizza – Bit Different
The perfect turkish pizza – bit different recipe with a picture and simple step-by-step instructions.
- 200 g Lamb minced fresh
- 1 middle Finely diced onion
- 1 Mild red peppers, pitted, finely chopped
- 1 tsp Paprika powder
- 2 tsp Paprika paste / mark
- 4 Pita flatbreads (pre-baked)
- Mix the lamb minced meat with diced onion, chopped peppers, paprika powder and paste well. Preheat the oven to 220 °.
- For the variation given here, brush 4 pre-baked pita flatbreads (more generously than in the original) with the meat mixture.
- Place in the oven on a baking sheet lined with baking paper for approx. 7 – 9 minutes, until the meat is cooked through. Experience has shown that this happens very quickly. So don’t leave flat cakes in the oven for too long, otherwise it won’t fold any more.
- Immediately after taking out, sprinkle with sumac, drizzle some lemon juice and fold up.
- A salad of finely-sliced iceberg lettuce, radicchio, pitted tomato, cucumber and a dressing made from Turkish yogurt goes well with it.
- If you want to serve the Turkish pizza as in the original, then you spread 4 blanks of dough (see my KB under pita flatbreads) and put them in the oven at the above temperature for 10 – 12 minutes. Flatbreads must not become firm at the edge. After pulling out all the other steps as described above, but then do not fold, but roll up.
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