Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce

Ingredients

• 250 grams all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 125 milliliters lukewarm water
• 1 tsp sugar
• 1 tbsp olive oil
• 1 tbsp yogurt

• 250 grams ground beef
• 1/2 red bell pepper
• 1 tomato
• 4 garlic cloves
• 1 tbsp parsley
• 1 tbsp spicy red pepper paste
• 1 tbsp tomato paste
• 1 tbsp pomegranate molasses
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp onion powder

• 100 grams yogurt
• 100 grams mayonnaise
• 2–3 tbsp water
• 2 tbsp parsley
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• Pinch of sugar
• Salt & pepper to taste

• Milk for brushing
• All-purpose flour for rolling out
• Sumac for topping
• Lemon juice for topping

Steps

1. 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.
2. Let it rise: Cover the dough in the bowl and let it rise in a warm place for about 1 hour.

1. 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.

1. Preheat the oven: Preheat the oven to 250°C/480°F.
2. Make the sauce: Meanwhile, prepare the herb garlic sauce. To do this, mix all the ingredients in a bowl and set aside.
3. 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 tablespoons 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.
4. Prep the vegetables: Meanwhile, cut additional bell peppers, tomatoes, romaine lettuce, parsley, and red onions for filling the flatbreads and set aside.
5. 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.