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   MSGID: 35152.fidonet_cooking@1:105/500 2d8f75c9   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Turkish Pizzas (Lahmacun)   
    Categories: Pizza, Turkish, Vegetarian   
         Yield: 8 Servings   
       
         2 ts Vegetable oil   
         1    Red onion; finely chopped   
         1    Red chilli; finely chopped   
         4 cl Garlic; minced   
         3 ts Sea salt   
       1/2 lg Eggplant; cut small   
         2 c  Vegan mince (220 g)   
         1 tb Sweet smoked paprika   
         1 ts Ground all spice   
         1 ts Ground cumin   
         2 ts Dried rose petals   
         2 ts Ground cinnamon   
         2 c  Water (480 ml)   
         4 tb Tomato puree   
              Greek basil;   
              - handful, roughly chopped   
              Fresh thyme;   
              - handful, roughly chopped   
              Flat leaf parsley;   
              - handful, roughly chopped   
       1/2    Lemon; zest & juice of   
         2 ts Dried chilli (optional)   
         4 c  Strong white bread flour   
         1 pn Sea salt   
     1 1/2 c  Water; luke warm   
         2 ts Active dried yeast   
         2 tb Olive oil   
              Fresh mint; handful   
       1/2    Cucumber; seeds removed,   
              -cubed small   
         1 ts Paprika   
         1 c  Non (yoghurt) (200 g)   
         1 pn Salt & pepper   
              Pomegranate seeds   
              Cherry tomatoes   
              Pistachio nuts   
              Rocket   
              Fresh mint   
       
     Cooking time: 1 minutes   
        
     Gaz Oakley puts his plant-based spin on this Turkish classic: Lahmacun   
        
     Make the pizza dough.   
        
     Saute the onion, chilli, garlic & aubergine over a medium heat in a   
     large saucepan with the sea salt for 4 to 5 minutes.   
        
     Add the vegan mince & spices to the pan & allow everything to cook   
     for a further 4 minutes stirring often so nothing burns.   
        
     Deglaze the pan with the water and tomato puree. Then add the herbs &   
     lemon.   
        
     Cook the mix for 5 to 6 minutes before turning off the heat.   
        
     Roll your bread dough and spread generous amounts of the sauce over   
     the top.   
        
     Bake in a pre heated oven set at 425?F (220?C) for 10 to 12 minutes.   
        
     For the yoghurt dip, simply add all the ingredients to a mixing bowl   
     & mix.   
        
     Top your cooked pizzas with a drizzle of the yoghurt, pomegranate   
     seeds, rocket, fresh mint & pistachio nuts.   
        
     Recipe by Gaz Oakley (Avant Garde Vegan)   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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