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Cooking instructions

Lahmacun Flatbread With Meaty Spiced Tofu Crumble, Tomato, Cucumber, Sumac Pickled Onion & Garlic Yoghurt

Lahmacun Flatbread With Meaty Spiced Tofu Crumble, Tomato, Cucumber, Sumac Pickled Onion & Garlic Yoghurt

Our plant-based spin on the Middle Eastern flatbread, traditionally topped with minced meat. We've swapped in crumbled tofu in a spiced tomato and red pepper marinade, infused with spices and pomegranate molasses for richness, then fried until golden and crispy. Topped with a fresh, crunchy salad of tomato, parsley, cucumber, sumac pickled cabbage and onion, all finished with garlic lemon yoghurt. Wrap it up or cut it into pizza slices!

Prep time

3

Total time

20

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out two mixing bowls and a baking tray.

STEP 2

Remove the tofu from the packaging and squeeze out as much water as possible. Crumble it into one of the mixing bowls with your hands, add ⅔ of the lahmacun sauce and mix until well combined. Season with salt, pepper and a drizzle of olive oil.

STEP 3

Lay the flatbreads on the baking tray and divide the lahmacun tofu mixture evenly between them, spreading it across the top in a thin layer. Bake for 15–20 minutes, until the flatbread edges are golden and the tofu layer is crispy on top.

STEP 4

Meanwhile, dice the cucumber and tomato. Pick and roughly chop the parsley leaves. Reserve half of the parsley for garnish, then combine the remaining parsley with the cucumber and tomato in your second mixing bowl. Season with salt, pepper and a drizzle of olive oil, then set aside to marinate.

STEP 5

To serve, drizzle the remaining lahmacun sauce over the lahmacun flatbreads and top with the tomato and cucumber salad, pickled red onion and cabbage, a drizzle of garlic yoghurt and a scattering of fresh parsley. We like cutting it up into slices like a pizza, but you could eat it with a knife and fork or wrap it up. Enjoy!