Mini Lahmacun
Mini Lahmacun with Yogurt Sauce & Fresh Vegetables is a delightful twist on the classic Turkish flatbread, perfect for gatherings and customizable with your favorite toppings.
Ingredients
For the Lahmacun
- 4 pieces mini flatbreads or naan
- 0.5 lb ground beef or lamb
- 0.25 cup finely chopped onion
- 0.25 cup finely chopped red bell pepper
- 2 tbsp tomato paste
- 1 tsp paprika
- 0.5 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
For the Yogurt Sauce
- 0.5 cup Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 0.25 tsp salt
For Toppings
- 1 small tomato, sliced into wedges
- 0.5 small red onion, thinly sliced
- Fresh parsley or mint, chopped
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a skillet, heat the olive oil over medium heat. Add the onion and red bell pepper. Cook for 2–3 minutes until they are soft.
- Add the ground beef or lamb, tomato paste, paprika, cumin, salt, and pepper. Cook until the meat is browned and the mixture is thickened.
- Spread a thin layer of the meat mixture over each mini flatbread.
- Place the flatbreads on a baking sheet and bake for 8–10 minutes until they are crisp.
Serving
- In a small bowl, mix the Greek yogurt, minced garlic, lemon juice, and salt together.
- Once the lahmacun are baked, top them with the yogurt mixture, tomato wedges, red onion, and chopped parsley or mint.
- Serve warm.
Notes
If you have leftovers, store them in an airtight container in the refrigerator. They are best eaten within 2 days. To reheat, place them in the oven at 350°F (175°C) for a few minutes until warm again. Make sure not to overload the flatbreads with the meat mixture to prevent sogginess. You can customize the spices based on your taste by adding chili powder for extra kick.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 3gSodium: 400mgFiber: 2gSugar: 3g
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