Turkish flatbread Lahmacun

We start the Lahmacun recipe with dough. Mix the flour with ¼ teaspoon of salt and water. Knead not too tight dough. The amount of flour and water is adjustable during kneading.

Divide the dough into four equal parts. Roll each piece into a smooth ball. Cover the resulting blanks with cling film and leave for 15 minutes on the table.

We are preparing the stuffing. Grind onions, garlic and tomatoes in a blender. Add minced meat, chili sauce, paprika and salt to the resulting mass. We mix.

Chop bell pepper and parsley very finely. Add them to vegetables and minced meat.

We mix. Check the moisture content of the filling. When squeezed in the palm of your hand, a small amount of liquid should be released.

We form cakes. Roll out the dough ball into a very thin round layer. If necessary, sprinkle the table with a little flour. We transfer a thin blank of dough to parchment paper.

Spread a quarter of the filling on top. Using a silicone spatula or fingers, evenly distribute it throughout the circle. We shift the cake with the filling to a well-heated dry frying pan with a non-stick coating. We do not add oil. Bake the cake under the lid for no more than seven minutes. Similarly, we form the rest of the products. We stack the finished cakes in a pile. We cover the products if we want them to become softer and fold into a tube.

Before use, pour Turkish-style Lahmacun at home with lemon juice. Serve a dish with tomatoes, onions and lots of greens.
Enjoy your meal!