Description
Delicious Turkish street food, these mini lahmacun bites feature crispy flatbreads topped with a spiced mixture of ground meats and a refreshing yogurt drizzle.
Ingredients
Scale
- 2½ cups (315g) strong bread flour, or all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- ½ teaspoon sugar
- ¾ cup (180ml) warm water, 105°F–115°F (40°C–46°C)
- 2 tablespoons extra virgin olive oil
- ½ lb (225g) ground lamb, 20% fat
- ½ lb (225g) ground beef, 80/20
- 1 medium red onion, roughly chopped
- 3 cloves garlic
- 1 medium ripe tomato, roughly chopped
- 1 green Italian pepper or half a green bell pepper
- ½ cup fresh flat-leaf parsley leaves, plus extra for serving
- 2 tablespoons tomato paste
- 1½ teaspoons sweet paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- ½ teaspoon Aleppo pepper or ¼ teaspoon cayenne
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- ½ cup (120g) full-fat Greek yogurt
- 1 clove garlic, finely grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons warm water
- ¼ teaspoon salt
- Ground sumac for garnish
- Fresh flat-leaf parsley, finely chopped
- Fresh lemon wedges
- Thinly sliced red onion and fresh tomato, optional
Instructions
- Make the dough: Combine flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil. Mix until a rough dough forms. Knead for 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and leave in a warm spot for 1 hour until doubled.
- Make the topping: Add onion, garlic, tomato, green pepper, and parsley to a food processor. Pulse until very finely minced. Transfer to a bowl and squeeze out excess moisture. Add ground lamb, ground beef, tomato paste, spices, salt, black pepper, and olive oil. Mix thoroughly.
- Refrigerate the topping: Cover and refrigerate for at least 30 minutes.
- Make the yogurt drizzle: Whisk together yogurt, grated garlic, lemon juice, olive oil, warm water, and salt. Refrigerate until needed.
- Shape the mini bites: Preheat oven to 475°F (245°C). Punch down the risen dough and divide into 24–28 small balls. Roll each ball into a very thin round, approximately 3–4 inches in diameter.
- Top and bake: Place 6–8 dough rounds on a preheated baking sheet. Spread a thin, even layer of topping over each round. Bake for 6–8 minutes until edges are charred and topping is caramelized.
- Finish and serve: Remove from the oven. Drizzle with yogurt sauce, scatter with sumac and parsley, and serve immediately with lemon wedges.
Notes
The topping can be made ahead and rested for better flavor. Baked bites can be reheated for use. Fresh lemon juice enhances the flavors when served.
- Prep Time: 60 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg