Description
Crispy Turkish-style flatbreads topped with savory spiced ground beef, fresh tomato and red onion slivers, and a cool herbed yogurt drizzle—these mini lahmacun are bold, fresh, and perfect for sharing.
Ingredients
Units
Scale
- 4 mini flatbreads or naan
- 1/2 lb ground beef or lamb
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 small tomato, sliced into wedges
- 1/2 red onion, thinly sliced
- Fresh parsley or mint, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, heat olive oil and cook onion and bell pepper for 2–3 minutes until soft.
- Add ground meat, tomato paste, paprika, cumin, salt, and pepper. Cook until browned and thickened.
- Spread a thin layer of meat mixture over each mini flatbread.
- Place on a baking sheet and bake for 8–10 minutes until crisp.
- Mix yogurt, garlic, lemon juice, and salt in a small bowl.
- Once lahmacun are baked, top with yogurt, tomato wedges, red onion, and chopped herbs.
- Serve warm.
Notes
- Substitute beef or lamb with plant-based ground for a vegetarian option.
- Flatbreads can be homemade or store-bought.
- Top with chili flakes for extra heat.
Nutrition
- Serving Size: 1 flatbread
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
