Lahmacun with vegetables and yoghurt dip recipe

Lahmacun with Vegetables and Yoghurt Dip recipe

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Recipe intro

If you're looking for a delicious and healthy twist on traditional Lahmacun, this recipe for Lahmacun with vegetables and yoghurt dip is perfect for you. Bursting with flavor and packed with nutritious ingredients, this dish combines a thin and crispy flatbread topped with a savory mixture of minced vegetables and spices. The addition of a creamy yoghurt dip adds a refreshing element to balance out the bold flavors. With its combination of fresh veggies, aromatic spices, and creamy dip, this Lahmacun recipe is sure to become a crowd-pleasing favorite.

Keywords: Lahmacun, vegetables, yoghurt dip, healthy, flavorful

Lahmacun with vegetables and yoghurt dip recipe details

Lahmacun with vegetables and yoghurt dip recipe, recipe Rating: 4.7
Number of votes:121 

Ingredients

	For the dough:
230 g	flour
1 dash(es)	salt
10 g	yeast
150 ml	lukewarm water
	For the topping:
1 small	chili, seeded and sliced
3 clove(s)	garlic, minced
1 large can(s)	tomatoes, chopped
	oregano and basil
	sugar
	salt and freshly ground black pepper
2 tbsp	tomato puree
50 g	mixed pizza herbs
125 g	minced meat, beef or lamb
some	paprika powder and cumin
	For the salad and the dip:
1	cucumber, peeled and grated
250 g	yoghurt
1 tbsp	lemon juice
½ head(s)	lettuce, sliced
4	tomatoes, diced
½ head(s)	white cabbage, thinly sliced
2 tsp	oil
100 ml	vegetable stock
3 tbsp	apple vinegar

Instructions

In a saucepan, combine the oil, vinegar and the stock. Bring to a boil. Add the cabbage and season with salt and pepper. Remove from the heat, set aside and allow to cool.

In a bowl, combine the flour and the salt. Form a well in the middle of the flour and crumble in the yeast. Pour over the warm water, stir a little, cover and allow to rise for 15 minutes. Mix together and knead until the dough is smooth and pliable. Cover and allow to rise at a warm place for 30 minutes.

Preheat the oven to 220°C.

Mix together the mince, onion, 2 garlic cloves, canned tomatoes, tomato purée, chili and pizza herbs. Season with oregano, basil, sugar, salt, pepper, paprika powder and cumin.

Divide the dough in two portions and roll out thinly on 2 lined baking trays. Spread with the mince mixture and bake for 10 minutes.

In a bowl, mix together half of the grated cucumber, lemon juice, the remaining garlic and the yoghurt. Season to taste with salt and pepper. In a separate bowl, mix together the remaining cucumber, the fresh tomatoes and the lettuce. Season with salt and pepper.

Top the baked lahmacun with cabbage, tomato and cucumber salad and yoghurt dip and serve immediately.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 15 min
Resting time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a