Meat dishes
Lahmacun with minced lamb and fresh herbs
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Thin flatbreads topped with a fine layer of minced lamb, vegetables and parsley. This home version uses a lightly risen yeast dough; unleavened versions also exist regionally. There is no cheese topping here.
Timing
- Preparation: about 35 minutes, including about 15 minutes during rising
- Rising: about 60 minutes
- Baking: about 20 minutes for two batches
- Total time: about 1 hour 40 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 465 kcal
- Protein
- ≈ 21.3 g
- Carbohydrates
- ≈ 52.5 g
- Fat
- ≈ 17.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Minced lamb is modelled as 240 g lamb shoulder and 60 g lamb fat tissue, a nutrition comparison rather than extra recipe ingredients. The whole lemon contributes an assumed 30 g consumed juice. All dough, meat topping and fresh vegetables are included.
Paprikapulver (Matvaretabellen)
Quantity assumptions and ingredient mapping
- 250 g wheat flour · ≈ 250.0 g · Assumed quantity / reference product
- 150 ml lukewarm water · ≈ 150.0 g · Assumed quantity / reference product
- 3 g instant dried yeast · ≈ 3.0 g · Assumed quantity / reference product
- 5 g sugar · ≈ 5.0 g · Assumed quantity / reference product
- 15 ml olive oil, divided · ≈ 13.65 g · Assumed quantity / reference product
- 300 g minced lamb · ≈ 300.0 g · Assumed quantity / reference product
- 160 g onion, divided · ≈ 160.0 g · Assumed quantity / reference product
- 200 g tomatoes, divided · ≈ 200.0 g · Assumed quantity / reference product
- 70 g red pepper · ≈ 70.0 g · Assumed quantity / reference product
- 25 g flat-leaf parsley, divided · ≈ 25.0 g · Assumed quantity / reference product
- 25 g tomato purée · ≈ 25.0 g · Assumed quantity / reference product
- 3 g pul biber, mild Turkish chilli flakes · ≈ 3.0 g · Assumed quantity / reference product
- 1 lemon, about 80 g, for serving · ≈ 30.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g wheat flour
- 150 ml lukewarm water
- 3 g instant dried yeast
- 5 g sugar
- 6 g salt, divided
- 15 ml olive oil, divided
- 300 g minced lamb
- 160 g onion, divided
- 200 g tomatoes, divided
- 70 g red pepper
- 25 g flat-leaf parsley, divided
- 25 g tomato purée
- 3 g pul biber, mild Turkish chilli flakes
- 1 g black pepper
- 1 lemon, about 80 g, for serving
Instructions
- Mix flour, yeast, sugar and 3 g salt. Add water and 5 ml oil and knead for about 8 minutes until smooth. Cover and rise for about 60 minutes until visibly expanded.
- For the topping, finely chop or briefly pulse 100 g onion, 100 g tomato, pepper and 15 g parsley without turning them watery. Mix with lamb, tomato purée, remaining oil and salt, pul biber and pepper to a spreadable paste. Keep chilled until topping. Cut remaining vegetables and parsley for serving; quarter lemon.
- Preheat oven with an inverted heavy tray to 250°C conventional heat in good time. Divide dough into four and roll very thinly on parchment to about 25 cm across. Spread meat thinly almost to the edge, avoiding thick clumps.
- Transfer to the hot tray in two batches if needed and bake each for about 8–10 minutes until the base browns and mince cooks thoroughly. Reach at least 70°C in the meat for 2 minutes. Serve with fresh vegetables and lemon wedges; roll loosely if desired.
Tips
- Use parchment only within its stated temperature limit. Alternatively transfer flatbreads to a lightly oiled hot tray, taking particular care.
- Minced beef is an identified alternative to lamb. A thin topping and thoroughly cooked mince remain essential.
