Homemade Lahmacun with a Twist

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• For the meat mixture: For the meat mixture:
• 200g ground lamb 200g ground lamb
• 200g ground beef 200g ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• For serving: For serving:
• Fresh parsley, chopped Fresh parsley, chopped
• Lemon wedges Lemon wedges
• Yogurt sauce Yogurt sauce

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour, instant yeast, sugar, and salt for the dough. Gradually add the warm water and knead until a smooth and elastic dough forms. Cover the bowl with a clean kitchen towel and let it rise for 1 hour in a warm place.
2. 2.
   In the meantime, prepare the meat mixture. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground lamb and beef to the skillet, and cook until browned. Stir in the tomato paste, chopped tomatoes, parsley, cumin, paprika, cinnamon, black pepper, and salt. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
4. 4.
   Preheat the oven to 220°C (425°F). Divide the dough into 6 equal portions and roll each portion into a thin circle.
5. 5.
   Place the rolled dough circles on a baking sheet lined with parchment paper. Spread a generous amount of the meat mixture on top of each dough circle, leaving a small border around the edges.
6. 6.
   Bake the Lahmacun in the preheated oven for 10-12 minutes, or until the edges are golden and crispy.
7. 7.
   Remove from the oven and garnish with fresh parsley. Serve hot with lemon wedges and a side of yogurt sauce.

Treat your ingredients with care...

• Ground lamb and beef — Make sure to use lean ground meat for a healthier option. If desired, you can substitute with ground chicken or turkey for a lighter alternative.
• Fresh parsley — To enhance the flavor, use flat-leaf parsley instead of curly parsley.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the meat mixture.
• If you prefer a softer crust, brush the rolled dough circles with olive oil before spreading the meat mixture.
• Experiment with different toppings such as sliced bell peppers, olives, or feta cheese to customize your Lahmacun.

Serving advice

Serve Lahmacun hot, straight from the oven, for the best flavor and texture. Squeeze fresh lemon juice over each piece and top with a dollop of yogurt sauce. Roll it up and enjoy it as a handheld meal or serve it alongside a fresh salad.

Presentation advice

Arrange the Lahmacun on a large platter, garnished with fresh parsley. Serve it with lemon wedges and a bowl of yogurt sauce in the center for dipping.