Turkish Lamb Pizza

Cuisine: Turkish

Prep time:

Cook time:

Serves: 8

This makes a great alternative to the usual Friday night pizza. You can make your own flat bread base, but we’ve used Lebanese bread here to speed up the process.

  • lamb:
  • 750g lean lamb mince
  • ¼ cup mint leaves
  • 1 cup parsley leaves
  • 1 tsp Herbie’s Turkish Spice Mix
  • ½ tsp paprika sweet Hungarian
  • 1 tsp salt
  • 75ml (1/3 cup) tomato paste
  • 70g (1/2 cup) pine nuts, to serve
  • extra mint & flat leaf parsley, to serve
  • Herbie’s Aleppo Pepper, to serve
  • 8 large lebanese breads
  • cacik:
  • ½ cucumber (approx 15cm)
  • 250ml (1 cup) plain Greek yogurt
  • 1 clove garlic, crushed
  • ½ tsp sea salt
  • 1 tbsp fresh mint leaves, very finely chopped

  1. Heat oven to 240C. Place all lamb ingredients, except lamb in a food processor and pulse to a rough paste. Add lamb mince and pulse further to break mince down until quite smooth. Mixture can be chilled now for up to 2 days before using, or frozen for up to 3 months.
  2. For cacik, using a box grater, grate cucumber. Transfer cucumber to a sieve set over a bowl and set aside for 5 minutes to drain. Press excess water out by pushing cucumber down into sieve. Mix cucumber with yoghurt, garlic, salt and mint and this can also be refrigerated for 2 days or until required.
  3. To assemble, spread the lamb mixture evenly over the lebanese bread base and bake in hot oven for 10-12 minutes until meat is cooked through and bread crisp.
  4. Serve with cacik, extra pine nuts, herbs and aleppo pepper.