Plant-based lahmacun with frothy ayran

Ingredients

• 1 package refrigerated thin vegan pizza dough
• 2 vegan burger patties
• ½ white onion
• ½ green bell pepper
• 1 ripe tomato
• 1 garlic clove
• A handful of parsley
• 1 tablespoon tomato paste
• ½ teaspoon ground cumin
• ½ teaspoon sweet paprika
• Hot paprika or chili, to taste
• Black pepper
• Salt, only if needed
• A little extra virgin olive oil, if the mixture needs it
• Arugula, to serve
• Very thinly sliced red onion, to serve
• Lemon, to serve
• 250 g plain unsweetened plant-based yogurt, for the ayran
• 200 ml ice-cold water, for the ayran
• ¼ teaspoon salt, for the ayran

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of lemon
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of green bell pepper
• What to use instead of tomatoes
• What to use instead of tomato paste

Instructions

1. Pulse the white onion, pepper, garlic and parsley in short bursts, without turning them into a purée.
2. Drain off some of the tomato's liquid, add it and pulse a couple more times.
3. Crumble the burger patties with your hands and mix them with the vegetables.
4. Add the tomato paste, cumin, both paprikas and the pepper. The mixture should be moist and juicy, but not watery; if it's dry, add a little oil. Taste and add salt only if needed.
5. Divide the dough in two and roll it out very thin. Spread the filling almost to the edges and press it down a little.
6. Cook them in the air fryer at 180°C (350°F) for 7 to 9 minutes, checking from minute 6, until the base is cooked and the edges are well toasted.
7. When they come out, top them with arugula, red onion and a squeeze of lemon. Eat them open or rolled up, with your hands.
8. For the ayran, whisk the plant-based yogurt with the ice-cold water and salt until you have a light, smooth drink. Froth it with an electric frother for 20 to 30 seconds and serve right away, very cold.

Nutrition facts

Approximate, per serving (about 575 g). Calculated with data from USDA FoodData Central.