Beef lahmacun without peppers
Thin baked flatbreads with beef, tomato, onion and parsley, served with lemon, without red pepper.
Active time1 h
Cooking30 min
Total2 h 30 minResting : 1 h
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Ingredients
- 1 lemon
- 150 g onions
- 20 g parsley
- 200 g tomato
- 350 g minced beef
- 30 g tomato purée
- 210 ml water
- 350 g wheat flour
- 20 ml olive oil
- 5 g dried baker’s yeast
- 5 g salt
Preparation
Mix the flour, lukewarm water, yeast and salt according to the packet instructions. Knead for 8 minutes, cover and leave to rise for 1 hour.
210 ml water350 g wheat flour5 g dried baker’s yeast5 g salt- mixing bowl
- tea towel
Preheat the oven to 240 °C. Peel the onion and wash the tomato and parsley. Chop them very finely and mix with the beef, tomato purée and oil.
150 g onions20 g parsley200 g tomato350 g minced beef30 g tomato purée20 ml olive oil- oven
- knife
- mixing bowl
Divide the dough into 8 portions and roll out very thinly. Spread the topping over them in a thin layer.
- rolling pin
- baking trays
Bake two to three flatbreads per batch on hot baking trays for about 8 to 10 minutes per batch, until the meat is cooked through; allow for three batches. Serve with the lemon cut into wedges.
1 lemon- oven
- baking trays
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration