Photograph of the finished Lahmacun

Middle East · Bánh dẹt thịt bằm Lahmacun

Lahmacun

30 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 360 g
  • Photograph of Dry yeast Dry yeast 8 g
  • Photograph of Salt Salt 8 g
  • Photograph of Beef Beef 280 g
  • Photograph of Onion Onion 160 g
  • Photograph of Tomato Tomato 240 g
  • Photograph of Bell pepper Bell pepper 120 g
  • Photograph of Parsley Parsley 40 g
  • Photograph of Thick tomato passata Thick tomato passata 60 g
  • Photograph of Red chilli powder Red chilli powder 12 g
  • Photograph of Lime Lime 1
  • Photograph of Olive oil Olive oil 40 ml

Method

  1. 1 Knead the flour with yeast, salt, and warm water for 10 minutes, then let it rise for 1 hour until it doubles in size.
  2. 2 Finely chop the onion, tomato, bell pepper, and parsley, then squeeze out the excess liquid.
  3. 3 Mix chopped vegetables with ground beef, thick tomato sauce, red chili powder, and olive oil to form a thick filling.
  4. 4 Roll the dough very thinly into a circle, then spread a thin layer of filling to completely cover the surface of the pastry.
  5. 5 Bake in a preheated oven (maximum 250°C) for 7 minutes, or until the edges are crispy.
  6. 6 Squeeze in some lemon juice, sprinkle with parsley, then roll it up and eat it hot.

With an appliance

  • Air fryer 26 min

    Replace step 5: spray lahmacun edge oil, run the steamer at 235 degrees for 5 minutes and rotate the pastry after 3 minutes; the edge will crisp up 2 minutes sooner, the pastry must be made smaller or divided into batches.

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