Main
Vegan Lahmacun
45 minServes 4Nutri-Score B€€
B
45 min
45 minVegan Lahmacun
what you need
Ingredients
flatbread (thin round flatbreads)Bakery4 pieces
tomatoes (finely chopped)Produce3 pieces
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
vegan minceFresh200 g
tomato paste (tablespoons)Pantry2 pieces
saltSpices5 g
black pepper (ground)Spices2 g
cumin (ground)Spices3 g
paprikaSpices3 g
plant-based yogurtDairy200 g
lemon (juiced)Produce1 piece
per serving
Nutrition
313kcal
- Carbs
- 48 g
- Proteins
- 14 g
- Fat
- 8 g
what you’ll use
Tools
Mixing bowl
Baking tray
Oven
step by step
Method
- Step 1
Prepare the topping
- Finely chop the tomatoes and onion, and mince the garlic.
- In a bowl, mix the tomatoes, onion, garlic and vegan mince with the tomato paste.
- Season with salt, pepper, cumin and paprika.
- Step 2
Spread on the flatbreads
- Place the flatbreads on a baking tray.
- Spread the topping thinly and evenly over each flatbread.
- Step 3
Bake
- Bake in a preheated oven at 220 °C until the edges are crisp and the topping is cooked.
- Step 4
Make the yogurt sauce
- Mix the plant-based yogurt with the lemon juice, salt and pepper.
- Step 5
Serve
- Drizzle the yogurt sauce over the warm lahmacun and serve.
most cooked first