Homemade Lahmacun

Baked at maximum heat with thin dough and lean ground beef, this homemade version offers a lighter, high-protein alternative to takeaway lahmacun.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.5 cups flour (220 g) · 770 kcal in the whole recipe
• 1 tsp dry yeast (4 g) · 14 kcal in the whole recipe
• 1/2 tsp sugar (3 g) · 12 kcal in the whole recipe
• 1/2 tsp salt
• Warm water as needed
• 240 g ground beef (10% fat) · 444 kcal in the whole recipe
• 1 medium onion (110 g) · 44 kcal in the whole recipe
• 2 cloves garlic (6 g) · 9 kcal in the whole recipe
• 1 medium tomato (130 g) · 23 kcal in the whole recipe
• 2 green peppers (60 g) · 12 kcal in the whole recipe
• 1 red capia pepper (70 g) · 22 kcal in the whole recipe
• 1/2 bunch fresh parsley (40 g) · 14 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 1 tbsp pepper paste (17 g) · 16 kcal in the whole recipe
• 1 tbsp olive oil (10 g) · 88 kcal in the whole recipe
• 1 tsp black pepper, red pepper flakes, cumin
• 2 tbsp lemon juice (30 g) · 7 kcal in the whole recipe

Method

1. Knead flour, dry yeast, sugar, a pinch of salt, and warm water into a smooth dough, then rest covered for 30 minutes.

   

2. Pulse onion, garlic, tomato, green pepper, red pepper, and most of the parsley (30 g) in a food processor, then combine with ground beef, tomato paste, pepper paste, olive oil, and spices.

   

3. Preheat your oven to its highest setting (250°C / 480°F); divide the dough into 8 equal balls and roll them out as thin as possible.

   

4. Spread the meat filling thinly over the dough rounds and bake on a preheated tray for 5 to 7 minutes until crispy around the edges.

   

5. Serve hot with remaining fresh parsley (10 g) and lemon juice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.