The Grand Tour Story
The Grand Tour follows the Bosphorus into Istanbul, where Europe and Asia stare at each other across the
water while ferries criss-cross all day long. Spice markets overflow with paprika, cumin and sumac, tea glasses
clink on every corner, and the smell of charcoal and baking dough drifts through streets that have been feeding
people for centuries.
We duck into a tiny bakery in the Grand Bazaar where Mehmet has been making lahmacun since he was old
enough to reach the worktop. He smiles as he spreads a paper-thin layer of spiced lamb over fresh dough.
"This isn't pizza," he laughs.
"It's much older than that."
After the first bite, nobody argues.
You’ll Need
For the Lamb Topping
400g lamb mince
1 small onion, very finely grated, 2 cloves garlic, finely grated
1 tomato, finely grated, 1 tbsp tomato purée
1 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp ground cumin, 1 tsp ground coriander
½ tsp chilli flakes, 1 tsp sea salt
½ tsp cracked black pepper
2 tbsp chopped fresh parsley
For the Base
4 large tortilla wraps or thin flatbreads
To Finish
Shredded lettuce
1 tomato, finely diced
½ red onion, finely sliced
Fresh parsley
Lemon wedges
Optional but dangerous
Sumac
Garlic yoghurt
Pickled chillies
Cold Turkish lager
Method
Preheat your air fryer to 200°C.
In a large bowl, combine the lamb mince, onion, garlic, grated tomato, tomato purée, smoked paprika, sweet
paprika, cumin, coriander, chilli flakes, sea salt, black pepper and parsley.
Mix thoroughly until evenly combined.
Spread a thin, even layer of the lamb mixture right to the edges of each flatbread.
Carefully place one flatbread into the air fryer basket.
Air fry for 6–8 minutes until the lamb is fully cooked and the edges of the flatbread are crisp and lightly
blistered.
Repeat with the remaining flatbreads.
Immediately top each lahmacun with shredded lettuce, diced tomato, sliced red onion and fresh parsley.
Finish with a generous squeeze of fresh lemon and a sprinkle of sumac if using.
Roll up or fold in half and serve immediately while still hot.