Turkish-style sharing bread

⏱ 65 mins 🍽 Cuts into 20-30 pieces 🌶 turkish ✅ More effort 🏷 Side dish

This recipe transforms a ciabatta bread mix into a deep-pan version of the Turkish classic lahmacun. It's topped with a spiced lamb mince mixture and finished with pickled red onion rings, a baba ganoush dressing, toasted pine nuts, and fresh parsley. Designed for sharing, it bakes until golden and cuts into numerous bite-sized pieces, making it an ideal starter or buffet centrepiece. The total preparation and cooking time is approximately 65 minutes.

Turkish-style sharing bread

Ingredients

  • 500g pack ciabatta bread mix
  • 2 tbsp olive oil
  • 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 lamb mince
  • 150g pot baba ganoush
  • juice 1 lemon
  • 1 tbsp olive oil
  • 1 red onion cut into thin rings
  • 50ml red wine vinegar
  • 50g toasted pine nuts
  • 1 tbsp chopped flat-leaf parsley

Method

  1. Prepare the ciabatta dough according to the pack directions. After it has risen, knock it back with a gentle punch and brief knead. Shape it into an oval roughly 35 x 25cm and transfer to a large baking tray. Brush the surface lightly with olive oil, cover with cling film, and allow it to prove for 30 mins while you prepare the topping.
  2. Place all topping ingredients apart from the lamb mince into a small food processor and pulse until finely chopped. Transfer this mixture to a large bowl, add the lamb, season generously, and use your hands to combine everything thoroughly. Refrigerate this mixture until required.
  3. Preheat your oven to 220C/200C fan/gas 7. In a small saucepan, cook the red onion rings with the vinegar and 1 tbsp water until they become very soft, then set them aside to cool.
  4. Dot the lamb topping over the proved dough, using your fingers to press it gently into an even layer without deflating the dough too much. Bake for 15-20 mins until the base is golden and risen and the meat is fully cooked with caramelised edges.
  5. While the bread bakes, prepare the dressing by mixing the baba ganoush with lemon juice and olive oil. Place this in the fridge until you are ready to serve.
  6. Once baked, move the bread to a wooden board. Drain the softened onions in a sieve and scatter them over the top. Drizzle with the baba ganoush dressing, reserving some for dipping, then finish with a sprinkle of toasted pine nuts and chopped parsley. Serve while still warm.

Nutrition (per serving)

Calories128 kcal
Fat6 g
Saturates2 g
Carbs12 g
Sugars2 g
Fibre1 g
Protein6 g
Sodium200 mg

Recipe details

Skill levelMore effort
CategorySide dish
Cuisineturkish