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  1. Home
  2. recipes for bread

Turkish-Style Sharing Bread

Instead of fiddly individual canapés, make one large one and chop it up. Genius! - by Barbara Northwood
  • 08 Apr 2019
Turkish-Style Sharing Bread
Prep: 35 Minutes - Cook: 30 Minutes - A LITTLE EFFORT - Serves 20-30
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This is a deep-pan version of a classic Turkish ‘pizza’ called lahmacun. Cut it into squares or wedges before serving, or let your guests cut and serve themselves. To get ahead, make the onion topping the day before and leave the dough to rise in the fridge overnight. On the day, knead and shape the dough, then prove for 30 mins while you make the lamb topping. 

Ingredients

500g pack ciabatta bread mix

2 tbsp olive oil

FOR THE TOPPING

1 onion, quartered

1 garlic clove

1 tsp cinnamon

1 tsp cumin

1/4 tsp chilli powder

handful flat-leaf parsley

2 tbsp sundried tomato paste

250g/9oz lamb mince

FOR THE DRESSING

150g pot baba ganoush

juice 1 lemon

1 tbsp olive oil

TO SERVE

1 red onion, cut into thin rings

50ml/2fl oz red wine vinegar

50g/2oz toasted pine nuts

1 tbsp chopped flat-leaf parsley

Method

  1. Make the ciabatta bread dough following pack instructions. Once it has risen, knock it back by punching some of the air out and kneading it a little. Roll into an oval shape (approx 35 x 25cm) and place on a large baking tray. Lightly brush the whole surface with olive oil and cover with cling film. Leave to prove for 30 mins while you make the topping.

  2. Put all the topping ingredients, except the lamb, in a small food processor and blitz until finely chopped. Tip into a large bowl, mix in the lamb, season well, then squish everything together with your hands until thoroughly mixed. Chill until needed.

  3. Heat oven to 220C/200C fan/gas 7. In a small saucepan, heat the red onion rings with the vinegar and 1 tbsp water until really soft, then leave to cool. 

  4. Dot the surface of the dough with the lamb topping – gently press it down with your fingers to spread it evenly over the surface, but try not to press too much air out of the dough. Bake in the oven for 15-20 mins or until the base is risen and golden, and the meat is cooked through and caramelised at the edges.

  5. Meanwhile, make the dressing. Stir together the baba ganoush, lemon juice and olive oil, then pop in the fridge until serving.

  6. Once the bread is baked, transfer to a wooden board. Drain the onions in a metal sieve and scatter over the bread. Drizzle over the baba ganoush dressing, leaving some on the side as a dip, then sprinkle over the pine nuts and parsley. Serve warm.

PER PIECE (20) 

128 kcals • fat 6g • saturates 2g • carbs 12g • sugars 2g • fibre 1g • protein 6g • salt 0.5g

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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