Spiced Lamb Lahmacun & Pickled Onion

• Red Onion(1)
• Apple Cider Vinegar(4 tbsp)
• White sugar(2 tsp)
• Salt(1½ tsp)
• Ground lamb(500 g)
• Tomato(2)
• Onion(1)
• Garlic(3 cloves)
• Flat Leaf Parsley(20 g)
• Tomato paste(2 tbsp)
• Olive oil(3 tbsp)
• Paprika(2 tsp)
• Cumin(2 tsp)
• Cinnamon(½ tsp)
• Black pepper(1 tsp)
• Pizza dough(600 g)
• Greek yogurt(200 g)
• Lemon(1)
• Arugula(60 g)

Method

1. 1

   Thinly slice {Red Onion}. In a bowl, toss with {Apple Cider Vinegar}, {White sugar}, and {Salt}. Scrunch briefly, then set aside to pickle while you make the lahmacun.

   ~5 min

2. 2

   Finely chop {Tomato}, {Onion}, {Garlic}, and {Fresh parsley}. Put them in a bowl with {Lamb Mince}, {Tomato paste}, {Olive oil}, {Paprika}, {Cumin}, {Cinnamon}, and {Black pepper}. Mix well until the lamb mixture looks sticky and evenly seasoned.

   ~10 min

3. 3

   Heat the oven to 240°C. Divide {Pizza dough} into 4 pieces and roll each into a thin oval on a lightly floured surface. Spread the lamb mixture thinly over each piece, leaving a small border at the edge.

   ~9 min

4. 4

   Bake 2 lahmacun at a time until the dough is golden at the edges and the lamb is cooked through, 10 to 12 minutes per batch.

   ~24 min

5. 5

   Stir {Greek yogurt} with the juice of half of {Lemon}. Toss {Rocket} with a squeeze from the remaining {Lemon}. Drain the pickled onion.

   ~4 min

6. 6

   Serve each lahmacun topped with rocket, pickled onion, and spoonfuls of lemon yogurt. Fold or roll to eat.

   ~2 min