Lahmacun is considered Turkey's version of a pizza. It involves thinly topping flatbread with a veggie or meat-based mixture and cooking until warm. It is best served alongside some fresh greens, tomatoes, and yogurt. This version is meat-free and loaded with vegetables. You can use a whole-wheat flatbread for added fiber.
- 1 large white onion, finely chopped
- 4 cloves garlic, minced
- 3 long green sweet or hot peppers, chopped
- 1/2 red bell pepper, chopped
- 4 tablespoons tomato paste (or 2 tablespoons each tomato paste and red pepper paste)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 bunch fresh parsley, divided, half chopped
- 4 whole-wheat flatbread, lavash, or naan
- 3 medium tomatoes, cut into eighths
- 3-4 tablespoons olive oil
- Preheat oven to 375 degrees.
- Combine onion, garlic, peppers, tomato paste, salt, pepper, cumin, and chopped parsley. Fold until evenly combined.
- Spread a thin layer across each piece of flatbread, leaving 1/2 inch around edges
- Place on a baking sheet and bake for 10 to 12 minutes. Check regularly after 8 minutes to prevent bread from burning.
- Remove from oven and plate. Top each flatbread with parsley leaves, tomato, and olive oil.
Note: For more depth of flavor, add 2 to 3 scallions (sliced), 1 teaspoon paprika, and 3 to 4 tablespoons red pepper flakes to vegetable mixture.