Description
Mini Lahmacun are delicious Turkish-style mini flatbreads topped with a savory spiced meat mixture, baked until crispy and served with a creamy yogurt sauce and fresh vegetables. Perfect as a delightful appetizer or light meal, these flavorful bites combine tender ground beef or lamb, zesty spices, and vibrant fresh toppings for an authentic Middle Eastern experience.
Ingredients
Scale
Dough
- 2 cups (240g) all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ cup (180ml) warm water
- 2 tablespoons olive oil
Meat Topping
- ½ lb (225g) ground beef or lean ground lamb
- 1 small onion, finely minced
- 1 small tomato, finely chopped
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- ¼ cup parsley, finely chopped
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon chili flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Pinch of salt
- 1 teaspoon dried mint (optional)
Fresh Vegetable Toppings
- Sliced cucumbers
- Shredded lettuce
- Diced tomatoes
- Chopped parsley
- Fresh lemon wedges
Instructions
- Prepare the Dough: In a large bowl, combine the flour, sugar, instant yeast, and salt. Add warm water and olive oil, mixing until a dough begins to form. Knead the dough for 5 to 7 minutes until it is soft and smooth. Cover it with a clean towel and let it rest for 30 to 45 minutes until it becomes slightly puffy.
- Make the Meat Topping: In a bowl, mix together the ground beef or lamb, finely minced onion, chopped tomato, garlic, tomato paste, parsley, cumin, paprika, chili flakes (if using), salt, black pepper, and olive oil. Stir until all ingredients are evenly combined. You may sauté this mixture in a skillet for 3 to 4 minutes to soften the vegetables or use it raw for a traditional texture and flavor.
- Shape the Mini Dough Circles: Once the dough has rested, divide it into 10 to 12 small equal portions. Roll each ball into a thin 4 to 5 inch diameter circle, aiming for thinness for crispier edges.
- Spread the Meat Mixture: Place the rolled dough circles onto baking sheets lined with parchment paper. Spread a thin, even layer of the meat topping on each dough piece, gently pressing it to adhere properly.
- Bake the Mini Lahmacun: Preheat the oven to 450°F (230°C). Bake the lahmacun for 8 to 10 minutes until the dough edges turn golden brown, the meat topping is fully cooked, and the bottoms are slightly crisp. Avoid overbaking to keep them tender yet crisp.
- Prepare the Yogurt Sauce: In a small bowl, combine the Greek yogurt, grated garlic, lemon juice, olive oil, salt, and dried mint if using. Stir until smooth and creamy. Chill the sauce for better flavor development before serving.
- Prepare Fresh Vegetables: Slice cucumbers, dice tomatoes, shred lettuce, and finely chop parsley. Keep the vegetables chilled to serve fresh and crisp alongside the lahmacun.
- Serve Warm with Toppings: Serve the mini lahmacun hot from the oven with a dollop of the creamy yogurt sauce, a squeeze of fresh lemon juice, and a side of crisp vegetables and herbs. They can be enjoyed flat, rolled, or folded for a versatile and satisfying bite.
Notes
- The meat topping can be used raw for authenticity or briefly sautéed for softer vegetables.
- Ensure the dough is rolled thin for the best crispy texture.
- Baking time is short—watch carefully to prevent overbaking and drying out.
- The yogurt sauce can be made ahead and chilled to enhance flavors.
- Fresh vegetables add a refreshing balance; customize toppings as desired.
- This recipe avoids alcohol and pork, keeping it suitable for many dietary preferences.
