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Chicken Lahmacun with Tzatziki
Recipe by Theo Loizou
This delicious Lahmacun is a Turkish flatbread pizza, topped with chicken and creamy tzatziki.
- Steps
- Ingredients
Ingredients
Andy’s Roast Chicken
Flatbread
Lahmacun
Tzatziki
To serve
To season
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Steps
- For the Roast Chicken, combine the water and salt in a deep bowl or ceramic baking dish and mix until salt has dissolved. Add the chicken and place into the fridge to brine for 12-24 hours.
- Heat oven to 200C.
- Drain chicken well and place onto a rack in a deep baking dish.
- Combine the honey, vinegar, 20g water, thyme and a pinch of salt in a small bowl and brush all over the chicken.
- Roast chicken, basting occasionally with honey mixture, until juices run clear from the thickest part of the meat and from the joints, about 70-80 minutes.
- Remove from the oven and cover loosely with foil.
- For the Flatbread, place 50g warm water, yeast and pinch sugar into a bowl and set aside for 5 minutes.
- Place the flour and remaining 250g water into the bowl of a stand mixer. Add yeast mixture and mix on low speed until fully combined. Turn off mixer and allow mixture to stand for 5 minutes.
- Add salt, oil and a little more water if needed. Mix on medium speed until a smooth and elastic dough forms, about 8-10 minutes.
- Place into a lightly oiled bowl and cover with a damp cloth or cling film. Set aside in a warm place until risen and doubled in volume, about 45 minutes. Divide into 6-8 portions and roll into balls. Cover and set aside until ready to assemble.
- For the Lahmacun, place capsicum and chilli directly over gas burner and cook until skin has blackened. Place into a bowl and cover with cling film. Peel and discard skin and seeds and place flesh into a food processor. Add onion, garlic, tomatoes and tomato paste and process until smooth. Season to taste.
- For the Tzatziki, place the yoghurt into a muslin lined sieve and place over a bowl. Place into the fridge to drain.
- Once drained, gently squeeze the yoghurt then transfer to a mixing bowl.
- Finely grate cucumber and place into a piece of muslin. Squeeze to remove excess moisture. Add cucumber to yoghurt along with remaining ingredients and stir to combine. Season to taste and place into a serving bowl.
- To assemble, heat oven 250C on fan grill setting and place a round flat cast iron tray into oven to heat.
- Roll out ball of dough until 4mm thick. Carefully place onto heated pan and spread an even layer of capsicum mixture over the dough. Place onto middle shelf of oven and cook golden and slightly risen, about 5 minutes. Transfer to a wire rack and repeat process with remaining dough and capsicum mixture.
- When ready to serve, arrange flatbreads on a large board. Shred the chicken and place on the board. Serve with sliced tomato, onion, parsley leaves, lemon wedges and a small ramekin of sumac.
