Turkish-Style Lean Beef Lahmacun

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely dice half your red onion[s]

Slice the remaining onion finely

Add the sliced onion to a bowl with your red wine vinegar and a pinch of salt and sugar and set aside to pickle – this is your quick-pickled red onion

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your lean beef mince and diced onion with a pinch of salt and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

While the beef is cooking, boil half a kettle

Peel and finely chop (or grate) your garlic

Chop your tomato[es] finely

Once browned, add your ground smoked paprika, ground cumin, chilli flakes (can't handle the heat? Go easy!), tomato paste and half the chopped garlic (you'll use the rest later!) to the pan and cook for 1-2 min or until fragrant

Once fragrant, add 100ml [130ml] [170ml] boiled water, reduce the heat to medium-high and cook for a further 5 min or until the mince is cooked through (no pink meat!) – this is your spiced beef mixture

Meanwhile, add your tortillas to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Put the tray[s] in the oven for 6-8 min or until lightly browned and crisp

Combine your natural yoghurt with the remaining chopped garlic (not a big garlic fan? Try using less!) in a small bowl with a pinch of salt and pepper – this is your garlic yoghurt

Wash your salad and pat dry with kitchen paper

Drain the quick-pickled red onion (save the pickling liquid!)

Once the the beef is cooked, divide the spiced beef mixture between the crispy tortillas and spread thinly – these are your Turkish-style lean beef lahmacuns