By Ana Sortun, Chef/Owner Oleana Restaurant, Cambridge

Lamejun is a flatbread, like pizza, served in Turkey and Armenia, usually made with spices, onion, and ground lamb. Nettle lamejun is our vegetarian version, and while not traditional, it is simply delicious - especially as a light meal in the summertime when nettles are easily found in our fields.

Makes 4 lamejun

1½ pounds nettle tops, washed

1 clove garlic, finely chopped

finely grated zest of 1 lemon

1 tablespoon dried spearmint

½ pound haloumi cheese, finely grated

1 pound pizza dough, divided into 4

½ cup crème fraiche or labne

Salt and white pepper, to taste

Bring a large saucepan of lightly salted water to a boil.

Add the nettles and cook for thirty seconds or until completely wilted. Drain immediately and run a little cold water over them to stop them from cooking.

Squeeze as much liquid from the nettles as possible, by squeezing small amounts at a time between your palms. Save the liquid for a vegetable soup base.

Place nettles on a large chopping board with garlic, lemon zest and mint.  Use a large knife to mix everything together and chop as fine as possible.  Place chopped nettles in large bowl, stir in crème fraiche and haloumi.  Season with salt and pepper

Preheat oven to 350° F.

Use pizza dough and roll out as thin as you can. Par cook them in a cast iron pan or use store bought pita or Iggys pre-cooked pizza shell. Spread the mixture as thin as you can so the whole pie is covered but with a very thin layer.  Place on a cookie sheet or pizza stone, and bake until the top is a little bubbly but the lamejun is still soft and not crispy. Serve immediately.