This Turkish lahmacun uses whole-wheat flour, olive oil, leftover kavurma, tomatoes, green pepper, and vegetable paste. It takes skill to roll the dough paper-thin, and using leftover meat helps reduce food waste.
Knead the whole-wheat flour with the warm water, salt, and olive oil until a smooth dough forms.
Cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
Mix the leftover kavurma with the chopped tomato, green pepper, parsley, and vegetable paste.
Roll the dough as thinly as possible and spread a thin layer of topping over it. Bake in an oven preheated to 250°C / 480°F for 6 minutes, until the edges are browned.
Roll the dough very thin, about as thin as a pastry sheet; otherwise, the edges may burn before the center cooks. Allergen: wheat (gluten).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
