I have made many a trip to turkey and gazed longingly at the Lahmacun (pronounced Lach-ma-jun); a pizza like dish with a minced lamb topping laden with aromatic spices. Of course it’s not the lamb that I’m enticed by; it’s the delicate spicing that wafts through the air and the allure of a cooling salad on the side.
This decidedly carnivorous dish featured on the episode of
Ottolenghi’s Mediterranean Feast I watched the other evening. As I watched, I vowed
to make a version that would not only satisfy my vegetarian needs but Ed’s
meaty tendencies too.
An internet search later and I’d uncovered a number of
options that substituted in Aubergine. It makes perfect sense to do this, after
all the humble purple veg is a fantastic vessel for all manner of flavours.
Problem is… Ed is not a fan in the slightest. So it was with reluctance that I returned to the drawing-board.
It just so happened that I had some smoked tofu in the
fridge, and this particular selection was studded with almonds and sesame seeds
(the perfect companion to the tahini-slathered base). If you think you don’t
like tofu then try the smoked version; it’s firm and flavoursome and has converted
many a naysayer!
For a mid-week supper there really wasn’t the time to make
the dough so some Khobez flat breads would make a fine base. These thick, chewy
wraps are commonly found in Middle Eastern shops but a large pitta would do a
marvellous job as would the Warburton’s Square Wraps (they are that bit thicker
than your average tortilla).
Vegetarian Lahmacun
with Smoked Tofu
Serves 4
Pop 200g smoked tofu (I used one from Taifun with Sesame and Almonds) in the food processor with a small white onion, a clove of garlic and
15g fresh coriander. Pulse quickly until it’s roughly chopped. You could of
course crumble the tofu and chop the rest.

Take two khobez breads and slather each one with a tbsp of
tahini, atop with the tofu mix before adorning with scattered pine nuts (about
10gs will do it).
Pop onto a baking tray and into an oven at gas mark 6 for 15
minutes, essentially once it’s golden brown with a few crispy bits on top it’s
done.

As for the dressing, it couldn’t be easier. 15g coriander
into the food processor or blender then whizzed up with half a red chilli (by
all means, throw in the whole thing), 2 tbsp white wine vinegar, 6 tbsp extra
virgin olive oil, a quick squeeze of lemon and salt and pepper.
And that’s it really; a recipe that didn’t take all day and it
certainly livened up our Wednesday night!
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When I went to Turkey I saw this being served at local eateries, but as a veggie stayed away from it. When I came back home I created a veggie version too, delicious it was. I am really curious to try your tofu version now. Thanks for sharing the recipe. As a vegetarian, I am so excited to have stumbled upon your blog too.
ReplyDeleteThanks so much for your comment Shaheen, really pleased that you like the look of the recipe. Let me know how it goes if you make it. Really chuffed that you like the blog too.
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