Lahmacun (thin, spiced minced meat Turkish flatbread)

Time: 1 hr 20 min (about 40 min hands-on)6 piecesapprox. 430 kcal / serving (estimated)approx. 17 g protein / serving

A thin, crisply baked flatbread from southeastern Turkey, spread raw with a spiced meat mixture. Rolled up with salad, eaten by hand.

📱 Keep the screen awake while cooking

Method

Tap a step once you've finished it.

Mix the flour with the yeast, sugar and salt, add the lukewarm water and oil, and knead for 8-10 minutes into a smooth, elastic dough. Cover and let rise in a warm place for 45 minutes.
Meanwhile make the topping: knead together the minced meat, onion, pepper, tomato, tomato paste, pepper paste, garlic, parsley and spices. The mixture should be pasty and spreadable.
Preheat the oven to its highest setting (250-270°C), with a tray or pizza stone inside.
Divide the dough into 6 pieces, and roll each out on a floured surface into a very thin, roughly 25 cm oval.
Place the ovals on baking paper, and spread the meat mixture thinly over them, right to the edge.
Slide onto the hot tray and bake each for 6-8 minutes, until the edge is golden, the meat is cooked through, and the base is crisp.
Thinly slice the red onion, and toss with the parsley and sumac. Drizzle the lahmacun with lemon juice, pile on the onion salad, roll up, and serve warm.

A Receptnaptár original recipe. Calories and protein are estimated.

The meat cooks through in the oven on top of the dough, so the mixture needs to be chopped very finely or processed into a paste.
If your oven isn't hot enough, it can also be fried covered in a preheated heavy pan, then browned on top under the oven's grill.