Made with whole wheat flour, olive oil, leftover kavurma, tomato, pepper and tomato paste, this lahmacun relies on a demanding technique of rolling the dough paper-thin. Putting the leftover meat to good use also gives the recipe a budget-friendly edge.
Knead the whole wheat flour with warm water, salt and olive oil into a smooth dough.
Cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
Combine the leftover kavurma with chopped tomato, pepper, parsley and tomato paste.
Roll the dough out as thin as you can, spread the topping in a thin layer, and bake in an oven preheated to 250°C for 6 minutes until the edges brown.
If the dough isn't rolled truly thin, the edges burn before the centre cooks — aim for something as thin as yufka. Allergens: contains wheat (gluten).
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