A little love letter
We’re not just having Turkish pizza today, we’re having Mini Turkish Lahmacun Flatbreads. Small, crispy, savory, topped with sauce, fresh vegetables, and exactly the kind of “I’ll just have one more” energy that, of course, is never actually true.
Making Turkish pizza from scratch had been on my to-do list for ages. Not because you can’t buy it on almost every corner, but because I simply love being able to make these kinds of things myself.
Also, lahmacun is genuinely one of the best ways to use up leftover vegetables. A little bell pepper, tomato, lettuce, onion, a few herbs, and suddenly fridge leftovers turn into a special dinner.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Mini Lahmacun Flatbreads
Small, thin flatbreads topped with spiced beef and peppers, baked until crispy, with a herb garlic yogurt sauce. Roll them up and eat them with your hands.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
make the dough
Add the instant yeast, sugar, and olive oil to the lukewarm water and let it bloom briefly. Combine the flour and salt in a bowl and set aside. Then add the yeast mixture together with the yogurt to a large mixing bowl. Add the flour-salt mixture and knead everything for 15 minutes. If the dough is too sticky, add a little flour by the tablespoon as needed.let it rise
Cover the dough in the bowl and let it rise in a warm place for about 1 hour.make the filling
In a large bowl, add the ground beef, red bell pepper, tomatoes, parsley, garlic, chili powder, cumin, coriander, salt, black pepper, onion powder, tomato paste, spicy red pepper paste, and pomegranate molasses. Mix everything well and set aside.preheat the oven
Preheat the oven to 250°C.make the sauce
Meanwhile, prepare the herb garlic sauce. To do this, mix all the ingredients in a bowl and set aside.shape & bake
Take the dough out of the bowl and divide it into 10 equal portions. Shape each piece into a tight ball. Using enough extra flour, roll each piece of dough into a very thin circle. Place the flatbreads on a baking sheet lined with parchment paper. Spread about 2 tbsp of the meat filling onto each flatbread and press it down well so the meat sticks to the dough. Brush the edges with milk. Bake for about 10 to 12 minutes, until the edges are golden brown.prep the vegetables
Meanwhile, cut additional bell peppers, tomatoes, romaine lettuce, parsley, and red onions for filling the flatbreads and set aside.top & serve
Finally, spread the herb garlic sauce over the flatbreads and top with the vegetables. Finish with sumac, lemon juice and fresh parsley, then enjoy.Pairings
Do I have to cook the meat first?
Can I make the dough ahead?
Can I freeze lahmacun?
Why is my lahmacun soggy in the middle?
More pieces of happiness
Tell me how it went
A little love letter
We’re not just having Turkish pizza today, we’re having Mini Turkish Lahmacun Flatbreads. Small, crispy, savory, topped with sauce, fresh vegetables, and exactly the kind of “I’ll just have one more” energy that, of course, is never actually true.
Making Turkish pizza from scratch had been on my to-do list for ages. Not because you can’t buy it on almost every corner, but because I simply love being able to make these kinds of things myself.
Also, lahmacun is genuinely one of the best ways to use up leftover vegetables. A little bell pepper, tomato, lettuce, onion, a few herbs, and suddenly fridge leftovers turn into a special dinner.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Mini Lahmacun Flatbreads
Small, thin flatbreads topped with spiced beef and peppers, baked until crispy, with a herb garlic yogurt sauce. Roll them up and eat them with your hands.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
