Chef Jesse has given Lahmacun, traditional “Turkish pizzas”, her own twist by turning them into flavour packed burritos and serving them with a zesty cucumber salad and lime yoghurt dip. Inspired by the flavours of Lahmacun, Jesse has seasoned the beef mince filling in this recipe with paprika, cumin, adding red peppers, carrots and creamy feta for added layers of texture. Baked until crispy - we recommend serving everything up in the middle of your table and getting everyone to tuck in. Enjoy!
Preheat your oven to 200°C. Heat a splash of oil in a large frying pan on medium-high heat. When hot, add the beef mince. Break it up with a wooden spoon. Cook stirring occasionally until browned, 3-5 mins. Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Add the onion to the beef and fry until softened and starting to colour, stirring often, 3-4 mins. Then, stir in the garlic, tomato purée, cumin and smoked paprika (use less than the specified amount if you'd like a little less heat!). Cook until fragrant, 2 mins. Pour in the passata and water (see ingredients for amount) and stir well. Bring to the boil, then reduce the heat to a simmer. Cook until thick and tomatoey, 10 mins.iIMPORTANT: The mince is cooked when it is no longer pink in the middle. When ready, stir in half the coriander, season to taste and keep to one side.
Zest and halve the lime. Roughly chop the coriander (stalks and all). Halve the pepper and discard the core and seeds. Slice into thin strips. Trim and coarsely grate the carrot (no need to peel). Crumble the feta. Heat a splash of oil in another frying pan on high heat. Add the pepper and fry until soft, then remove from the heat, 5 mins. Lightly oil a large baking tray.
Lay a tortilla on a chopping board. Stir half the coriander into the beef filling then spoon 2-3 tbsp of the filling down the middle of the tortilla (leaving some space at each end). Pop a few slices of pepper on top along with some grated carrot. Before folding, sprinkle a little crumbled feta inside (save some for the top!). Fold the two short ends in, over the top of the filling followed by the two longer sides, like wrapping a present!
Transfer the burrito to your tray, folded side down. Repeat with the other tortillas - you will have enough filling for two each. Drizzle over a little more oil and gently rub over the top of the burritos. Crumble any remaining feta over the top and bake on the top shelf of your oven until lightly coloured and turning crispy, 15-20 mins.
Meanwhile, trim the cucumber, quarter lengthways, then chop widthways into small pieces. Pop in a large bowl. Stir in the remaining coriander, a squeeze of lime, a drizzle of oil, salt and pepper to taste. In a small bowl, mix the yogurt with half of the lime zest and some salt and pepper. Serve the burritos with the lime yogurt and cucumber salad on the side. Enjoy!