Step-by-Step Instructions

1. Preheat oven and prepare equipment

   5 min

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

   Equipment: oven, mixing bowls, baking tray
   Temperature: 220°C

2. Prepare and season crumbled tofu

   5 min

   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.

   Equipment: mixing bowl

3. Assemble and bake flatbreads

   18 min

   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.

   Equipment: baking tray, oven

4. Prepare tomato and cucumber salad

   7 min

   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.

   Equipment: mixing bowl, knife, cutting board

5. Garnish and serve flatbreads

   3 min

   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!

   Equipment: knife