Venison Flatbread (Lahmacun)
Venison lahmacun is a round, thin piece of dough that is topped with; ground venison, minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked. It's very similar to a pizza. Add your own toppings and spices to your liking!
Equipment
- Large saute pan
- Mixing bowl
- Baking tray
Ingredients
- 2 tbsp vegetable oil
- 500 g ground venison
- 1 clove garlic finely chopped
- 2 tbsp tomato paste
- 1 tsp za’atar
- 1 tsp harissa
- to taste Salt
- 12 flour tortilla
- 3 tbsp black olives pitted and chopped
- 50 g feta cheese
- 2 tbsp fresh parsley finely chopped
- 1 tbsp extra virgin olive oil
- 4 tbsp yoghurt
Instructions
- Preheat an oven to 200°C.
- Place a large saute pan on a high heat and add the vegetable oil.
- Once the pan is hot, add the ground venison and sear for 3 minutes, until browned.
- Stir in the garlic, tomato paste, za’atar, harissa and salt. Cook for 2 minutes then transfer to a bowl to cool slightly.
- Onto a baking tray place the tortilla in a single layer.
- Spread the venison mixture onto the tortillas evenly then scatter black olives and bake for 10 minutes.
- When the tortilla is crisp remove from the oven. Top with crumbled feta, chopped parsley and a drizzle of olive oil and yoghurt.
- Serve as a very quick healthy snack or alongside a light salad for a complete meal.