Friday night pizza gets a Turkish makeover

Mr Eleanor is, I would go as far to say, a pizza fanatic. I’m going to the UK for 5 weeks soon. I’m a little worried that he’s only going to eat pizza while I’m away and I will return to find that he’s invented an as-yet-unknown nutritional disease. Or he’ll be 3 stone the heavier.

Pizza is the most infamous topped flatbread, but there are others out there. Lahmacun is the Turkish variant and, I hope, a much lower fat and lower calorie version.

My inspiration was again from Istanbul by Rebecca Seal. I couldn’t help but fiddle with what I’m sure is a great recipe, but I thought the savoury, fatty flavours of the meat needed balancing with some fresh veggies and tartness so I added spinach and rocket leaves, along with some strips of roasted red pepper. It was absolutely DELICIOUS! One of the best things I’ve cooked in a while.

Turkish pizza
True to my word, I have been using kangaroo and this recipe works incredibly well with it, keeping the fat down even further. As always, I also had my eye on how to make it vegetarian or vegan. Following consultation with the Grand Vegetarian Matriarch (my Mama) I reckon you could switch out the mince for VERY finely chopped, cooked mushroom (like duxelles), or even a tin of refried beans as they are already laced with cumin and coriander.

Either way, this is a great option for a Friday night treat – enjoy!


Is Skippy the ethical choice?


Oh, I hope my sister-in-law doesn’t see this. She’s a devout vegetarian and animal lover and I will be in big trouble.

Nevertheless, there’s no getting away from the fact that we human are omnivores by nature … that’s what our fangs are for! Some of us can get away with very little, or no animal products at all. But some of us need to eat meat to maintain our health. So if we’re going to eat meat then we should make the best choice we can.

When I’m buying meat, the factors that influence me, in no particular order, are something along the lines of:
• Taste, texture
• Animal rearing and slaughter
• Cost
• Nutrition
• Availability
• Environmental impact
• Habit

Yes, you can “go organic”, do Meatless Mondays, follow sustainable seafood recommendations but perhaps if there was a meat product that was:

• Lower cost
• Living wild and free, with no drugs
• Humanely despatched in situ
• High in iron, low in fat
• Sustainable
• Being culled in the name of conservation

Should we seriously be considering eating it?

I will be cooking kangaroo this week. Will you?