Turkish Pizza
This Turkish pizza is a great source of trace elements including zinc, which supports important metabolic processes, and niacin, which is essential for a well-functioning metabolism and helps protect the skin from damage.
In Turkey, "Lahmacun" is the name of a local type of pizza made of thin flat bread with a minced meat sauce. With the addition of pomegranates and pine nuts, it becomes a gourmet snack. Pul Biber is a spicy mixture with paprika and chilli; it is available in Turkish grocery stores.
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 40.1 μg | (67 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 548 mg | (14 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 7 ozs Whole wheat flour (plus more for dusting)
- salt
- 1 oz fresh Yeast
- 3 Tbsps olive oil
- 2 small onions
- 2 small garlic cloves
- 11 ozs Ground lamb
- 1 tsp Sumac
- ½ tsp Aleppo pepper
- 1 tsp ground cinnamon
- peppers
- 1 Tbsp honey
- 2 Tbsps balsamic vinegar
- 4 medium Tomatoes
- 1 bunch Arugula
- 6 tsps Pine nuts
- 1 small pomegranate
Preparation steps
Combine flour and 1/2 teaspoon salt in a bowl and make a well in the center.
Crumble the yeast into the well and pour 1/2 cup lukewarm water. Stir lightly in the center, cover, and let rest in a warm place for 10 minutes.
Add 1 tablespoon olive oil to the yeast mixture and work flour into the center until combined, then knead until the dough is smooth. Cover and let rise in a warm place for about 50 minutes.
Meanwhile, peel onion and garlic and chop finely.
Mix minced lamb in a bowl with sumac, Aleppo pepper, and cinnamon, then season with salt and pepper.
Heat oil in a skillet. Sauté onion and garlic over medium heat until translucent. Add lamb mixture and cook until browned, about 15 minutes, stirring frequently.
Add honey and balsamic vinegar to skillet.
Rinse tomatoes, wipe dry, cut out stems and cut tomatoes into slices. Rinse arugula and spin dry.
Divide dough into 6 pieces and roll each about approximately 1/4 inch thick on a well-floured work surface.
Place dough pieces on 2 parchment-lined baking sheets and top with the tomato slices. Season lightly with salt and pepper.
Divide meat mixture and the pine nuts among dough pieces. Bake in preheated oven at 450°F until crust is golden brown, 12-15 minutes.
Cut pomegranate into wedges, then hold each over a bowl, cut side down, and scrape out seeds. Sprinkle pomegranate seeds and arugula over pizzas and serve immediately.