This Tandoori Paneer ‘Lahmacun’ (Turkish Pizza) brings the flavours of Indian tandoori paneer cheese together with the technique of making Turkish lahmacun, a flatbread spread with a thin layer of meat.
My Turkish-Indian vegetarian version calls for grated white cheese and spices to be made into a kebab-like filling.
This is then spread onto flatbread before it’s toasted and topped with onion, tomato and coriander.
FYI, I say ‘Lahmacun’ in inverted commas, since this is a fun and delicious Indian vegetarian take on the Turkish dish and absolutely *not* traditional.
How to make vegetarian lahmacun
Many plant-based versions of lahmacun call for vegan meat alternatives such as fresh veggie mince which can be spiced and then spread onto the flatbread before being placed face-down into a pan or on to a grill and cooked.
For a vegetarian (but not vegan) option, I like to grate paneer and then mash it with the yoghurt and warming, smoky spices of my favourite Indian kebab appetiser, Tandoori Paneer Tikka. The flavours work so well and it’s a brilliant quick lunch or dinner.
How long does it take to make Lahmacun?
You can make this vegetarian lahmacun in 25 minutes or less!
This Paneer Lahmacun can be made on any style of flatbread. Choose thin Turkish flatbread for a crispier finish, or a naan-like flatbread for something a little more filling.
Since this is a playful take on ‘Lahmacun’ with Indian flavours, I make it on naan, which is both quick and convenient, since I can buy packets of them easily at my local supermarket.
A quick lowdown on lahmacun
The ancient tradition of making lahmacun goes back thousands of years in the Middle East. The dish name is an adaptation of ‘lahm bi’ajeen’, which means meat with dough in Arabic.
The popularity of the dish spread across the Middle East, Levant and parts of western Asia including Turkey where it became a staple in homes, cafés and as a street food. Now the people of each region specialise in their own local versions of it.
Today, it’s also a beloved dish in Armenia, Lebanon, and Syria, each country cooking its own delicious variations.
While often compared to pizza due to its round, flat shape and toppings, traditional lahmacun typically features thin, unleavened dough and a spiced minced meat topping without cheese or tomato sauce.
You can add other sauces if you like! Garlic sauce is always a good idea.
How to eat lahmacun
It’s commonly served with fresh parsley and often rolled up to eat.
I love rolling these up and eating them, so I recommend you choose a naan or other flatbread that’s thin enough to do this with.
In a pinch, you could even make this with tortilla wraps, but take care not to tear them as you spread the paneer kebab spices on top.
What type of tandoori masala should I use?
Any good quality tandoori masala works well for this recipe. Feel free to use shop bought, although I usually make my own since I use it quite often.
You can find my signature tandoori masala recipe in my cookbook, Sanjana Feasts which is available on Amazon here (affiliate link).
Tandoori Paneer ‘Lahmacun’ (Turkish Pizza) recipe | How to make vegetarian lahmacun
Tandoori Paneer 'Lahmacun' (Turkish Pizza)
This Tandoori Paneer 'Lahmacun' (Turkish Pizza) brings the flavours of Indian tandoori paneer cheese together with the technique of making Turkish lahmacun, a flatbread spread with a thin layer of meat. My vegetarian version calls for grated white cheese and spices before it is toasted and topped with onion, tomato and coriander. These are quick, simple and can be made on any style of flatbread.
Ingredients
- 250g paneer
- 1 tbsp tandoori masala
- 2 tbsp plain yoghurt
- 1 tbsp tomato purée
- 1 small onion, grated
- 2 tbsp coriander
- 1/4 tsp salt
- 2 large (40cm) naans or any style of flatbread (choose thinner Turkish flatbread for a crispy finish)
- 1 tbsp olive oil
Toppings
- 1 medium red onion, sliced into fine rings
- 1 medium tomato, chopped
- Pickled chillies, to serve (optional)
Instructions
- Mix together the paneer, yoghurt, tomato purée, tandoori masala, onion, coriander and salt. Sqeeze the mixture toghether using clean hands until it comes together like a kebab or meatball mixture. You should be able to roll it into a ball.
- Place the naans on a large, clean work surface. Spread half of the paneer mixture onto each of the naans. Use a large spatula, the back of a large spoon or clean hands to spread it evenly.
- If you have a very large frying pan you can pan fry these (paneer face down) in 2-3 tsp olive oil until they're golden and toasty, about 2-3 minutes. Turn using a spatula and cook the other side for a few minutes. If your frying pan is small, cut the naans in half and cook each half at a time.
- Top with sliced onions, tomatoes and fresh coriander.
Notes
- You can make the filling up to 3 days in advance. Store in an airtight container in the fridge until ready to use.
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If you like this, you’ll love my recipe for Tandoori Paneer Tikka
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