A practical street food made by filling thinly rolled lahmacun with pickles, onion and parsley and rolling it up tightly. Squeezing lemon over it before rolling balances the spiced lahmacun filling with the pickles' tartness.
Add the yeast to lukewarm water, then add the flour and salt; knead a soft dough, cover, and let rest for 25 minutes.
Process the ground meat, onion, red pepper, tomato paste, black pepper, and dried mint in a food processor until you get a smooth filling.
Divide the dough into 6 pieces and roll each out thin and round, then spread the filling over it in a thin layer.
Bake in an oven preheated to 250 degrees for 8-10 minutes, until the edges are lightly browned.
Arrange pickles, onion, and parsley over the lahmacun fresh from the oven, squeeze lemon over it, roll up tightly, and serve hot.
Important: Roll the lahmacun while it's still hot, fresh out of the oven, otherwise it may crack and fall apart. Allergen: contains wheat (gluten).
When making a wrap, cutting the pickles into thin strips makes rolling easier and ensures an even distribution in every bite.
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