Lahmacun Recipe

About this recipe

Lahmacun is a traditional Middle Eastern flatbread topped with a rich, spiced meat mixture. This fusion-style recipe combines the authentic flavors of Turkish cuisine with Indian spices, making it an irresistible snack perfect for family gatherings.

Ingredients

• 50 g Parsley Leaves
• - Dry Yeast
• 500Ml Gaia Extra Virgin Olive Oil (500ml)
• 250 g Mutton
• 30 g Smoked Paprika Powder
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 400G Safa Tomato Paste (400g)
• 500 g Tomato - Hybrid
• 500 g Refined Flour
• 100 g Salt
• 500 g Sugar
• 500 g Onion
• 100 g Garlic
• 100 g Jeera Powder
• - Red Chilli Powder
• 100 g Lemon

Instructions

1. 1. Prepare the dough by mixing 250 g all-purpose flour, 1 tsp salt, 1 tsp sugar, and 1 tsp instant yeast in a bowl. Gradually add 120 ml warm water and 1 tbsp olive oil, kneading until a smooth, elastic dough forms.
2. 2. Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes until it doubles in size.
3. 3. While the dough is rising, prepare the topping. Heat 1 tbsp olive oil in a pan and sauté 1 finely chopped onion and 3 minced garlic cloves until soft, about 5 minutes.
4. 4. Add 300 g minced lamb (or beef), 1 diced tomato, 1 tbsp tomato paste, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp red chili powder, and 1/2 tsp garam masala. Cook until the meat is browned and fragrant, about 10 minutes. Stir in 2 tbsp chopped parsley and remove from heat.
5. 5. Preheat the oven to 220°C (425°F). Divide the dough into 4 equal portions and roll each into a thin, round flatbread on a floured surface.
6. 6. Spread the meat mixture evenly over each flatbread, leaving a small border around the edges. Place the flatbreads on a baking tray lined with parchment paper.
7. 7. Bake in the preheated oven for 10 minutes or until the edges are crisp and the topping is cooked through.
8. 8. Serve hot, garnished with lemon wedges and fresh parsley. Optionally, pair with a yogurt dip or fresh salad.