Turkish Lahmacun

Crispy, Spicy, Healthy, and Satisfying Turkish Lahmacun

Topping

1. ⁠400g ground beef/lamb/chicken
2. 1 medium onion
3. ⁠4 garlic cloves
4. ⁠1 red capsicum (bell pepper)
5. 1 green capsicum (bell pepper)
6. ⁠1 medium tomato
7. ½ bunch parsley
8. ⁠1 tbsp tomato paste
9. ⁠1 tbsp pepper paste or substitute for 1 tbsp tomato paste + ½–1 tsp chili flakes/cayenne, or 1 tsp harissa/sriracha to taste
10. ⁠1 tsp paprika powder
11. 2 tsp pul biber (Aleppo pepper or chili flakes)
12. ⁠1 tsp black pepper
13. ⁠1 tsp salt
14. 2½ tbsp olive oil
15. Optional: 1–2 tbsp water if needed

Prep the topping (Important)

1. Blend all the topping ingredients together until finely chopped and combined.
2. The texture should be thick and spreadable, not watery or soupy — think coarse paste, not sauce.

If It Looks Too Loose :

1. Add a little more ground beef
2. Or drain excess liquid
3. Avoid over-blending — short pulses work best

Assemble & Bake

1. Spread a thin, even layer of the mixture over each wrap, right to the edges. Use the back of a spoon for easy spreading.
2. Bake on a preheated tray at 230°C (450°F) for 8–9 minutes, until lightly charred and crisp around the edges.
3. Check after 5 minutes and adjust the temperature if needed, as oven temperatures may vary.

How to Serve

Enjoy it hot and fresh :

1. Rolled up as a warm, handheld snack
2. Tip: don’t overload with salad — it rolls easier and stays tidy
3. Flat, topped with yogurt (optional), a squeeze of fresh lemon or lime, fresh herbs, and a salad of your choice

Simple. Healthy. So satisfying.