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Lahmacun Flatbread

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Lahmacun Flatbread (lahma’ joun”) is a dish that has a spiced minced meat and vegetable mixture spread thinly over it and then baked. A superb dish that’s full of flavor!

History of Lahmacun Flatbread

Lahmacun is a popular flatbread that originated in the Middle East. Its exact origins are unclear, but it has been a staple in the region for thousands of years. Flatbreads have been cooked in tandoors and on metal frying pans such as the tava for generations, and have been used to wrap meat and other foods for convenience and portability.

The word “lahmacun” comes from the Arabic word “lahm bi’ajin,” which means “meat with dough.” It is a thin, crispy flatbread that is usually topped with minced lamb or beef, onions, tomatoes, and a variety of herbs and spices. Some variations of lahmacun include toppings like aubergine, peppers, lettuce, garlic, and pickles.

Lahmacun is popular street food in Turkey and throughout the Middle East. It is often served with a side of fresh vegetables, like tomatoes, cucumbers, and parsley, as well as a tangy yogurt sauce. In Turkey, it is also common to serve lahmacun with a squeeze of lemon juice and a sprinkle of sumac, a tangy spice made from dried berries.

Despite its popularity in the region, lahmacun is not as well-known in other parts of the world. However, it is gaining popularity in countries like the United States and the United Kingdom, where it is often served in Middle Eastern restaurants and food trucks. Overall, lahmacun is a delicious and versatile flatbread with a rich history and cultural significance in the Middle East. Its popularity continues to grow around the world, and it is sure to remain a beloved dish for generations to come

Lahmacun Flatbread
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an image of some flatbread with mince, red pepper and parsley toppings

Lahmacun Flatbread

  • Author: EsmeSalon
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings depending on size 1x
  • Category: Lunch
  • Method: Easy
  • Cuisine: Turkish

Description

Lahmacun flatbread with meat toppings, garnished with spices and herbs is a superb dish that’s full of flavor.


Ingredients

Units Scale

Flat Bread Dough

  • 3 cups Flour
  • 1 Teaspoon Salt
  • 1 cup Warm Water (add more if needed)

Meat Topping

  • 500g Minced Beef/Lamb
  • 2 Onions (finely diced)
  • 1 Red Pepper (finely diced)
  • 3 Cloves Garlic (grated)
  • 1 Teaspoon Paprika
  • 1 Teaspoon Cumin Powder
  • 1/2 Teaspoon Cinnamon Powder
  • 2 Tablespoons Tomato Paste
  • 1 Teaspoon Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Water
  • Salt to taste
  • 1/3 cup Parsley (pulse)
  • Parsley (garnish)
  • Lemon Wedges

Instructions

Flat Bread Dough

  1. Combine all the ingredients together and mix well to form a soft dough.
  2. Cover and set aside to rest.

Meat Topping

  1. In a food processor, pulse the red peppers, onions, garlic, and parsley until fine.
  2. Add ground lamb/beef and all the seasoning, tomato paste, water, and olive oil and pulse again to combine and a spreadable mixture is formed.
  3. Cut dough into equal pieces then roll on a lightly floured surface
  4. Roll out each ball into a thin circle.
  5. Place the flatbread on a baking sheet lined with parchment paper
  6. Spread the meat mixture over evenly, and bake at 200C for 8-10 minutes or heat a cast iron skillet on the stovetop, place the flatbread in the pan, and spread the meat mixture over then cover with a lid and cook on medium heat for about 8-10 minutes or until the bottom of bread is lightly browned and the meat mixture is fully cooked.
  7. Once cooked, top with tomatoes, onions, and parsley, roll and enjoy!!


Nutrition

  • Serving Size: 1 flatbread
  • Calories: 203
  • Sugar: 1.7 g
  • Sodium: 423.7 mg
  • Fat: 4.1 g
  • Carbohydrates: 28 g
  • Fiber: 1.9 g
  • Protein: 13.1 g
  • Cholesterol: 25 mg

Keywords: Flatbread

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an image of some flatbread with mince, red pepper and parsley toppings
Lahmacun Flatbread
12 Inch Pre-Seasoned Cast iron Skillet
12 Inch Pre-Seasoned Cast iron Skillet

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4 thoughts on “Lahmacun Flatbread”

  1. I see this as the Middle Eastern version of healthy Pizza, right? PLus I would use Lean Lamb on my one minus tomatoes and I am good to go. Great share at the SSPS Esme.

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