½ tbsp tomato paste (if it is unsalted, double the amount of salt)
½ tsp salt
½ tsp smoked paprika
¼ tsp cumin (+ more to your liking)
¼ tsp Black pepper
handful of dill/mint, chopped
Vegetarian Topping
¼ onion, diced finely
½ cup mushrooms, finely chopped
¼ cup red bell pepper, finely diced
½ tbsp tomato paste
½ tomato OR 1 small Roma tomato
½ clove garlic
½ tsp smoked paprika
¼ tsp cumin
⅛ tsp cinnamon
⅛ tsp sumac (or allspice)
¼ tsp salt
few tbsp of water (optional)
1 tbsp chopped fresh herbs (mint and dill)
Instructions
For the Mushroom Topping:Heat a pan over medium high heat. Saute onions for 5 minutes until soft and slightly brown.
Add garlic, tomato paste, tomatoes, spices and salt. Stir and cook for a couple of minutes.
Now, add in your mushroom and tomato. Allow this to cook over low heat for 10 minutes. You want all the flavors to mix and the vegetables to soften. If the pan looks dry, add in some water from time to time. The mushrooms should release some liquid, depending on the type you use, but if it not just add some water.
Take the pan off from the heat and stir in the chopped herbs.
For the Meat Topping:
Add onion, pepper, herbs and tomato to a food processor/blender. Mix until everything is well grounded. It should resemble a paste or sauce.
In a bowl, add your spices, turkey mince, tomato paste and the ground mixture. Mix thoroughly. Set aside.
Notes
Vegetarian Version – Bell Pepper Substitute: you can use ¼ cup of walnuts, chopped finely
Meat Version - Turkey Mince Substitute: traditionally beef or lamb mince is used, and so they make great substitutes. However turkey mince is lower in fat.
Spice Substitute: Cumin is essential in this, however if you don’t have any of the other spices you can omit them. In theory, each family will have their own version of this recipe using different spices so not all of them are absolutely required.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/06/27/paleo-turkish-pizza-lahmacun-gf-vegan-nut-free-oil-free/