Turkish Lahmacun with Mushroom Topping | Rebel Recipes

Ingredients

• 250 g Strong white bread flour
• 1/2 tsp Salt
• 7 g Fast-action dried yeast
• 1/2 tsp Caster sugar
• 75 ml Vegetable oil
• 100 ml Lukewarm water
• 1 Red onion
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 tsp Cumin seeds
• 1 tbsp Smoked paprika
• 1 Red pepper
• 300 g Mushrooms
• 3 tsp Sun dried tomato puree
• 1 tbsp Pomegranate molasses
• 30 g Fresh mint
• 1 tbsp Za’atar
• 1 Salt
• 1 Pepper
• 1/2 Red onion
• 2 tbsp Za’atar
• 2 tbsp Pomegranate molasses
• 1 Fresh coriander or mint
• 1 Natural vegan yogurt
• 1 Pine nuts