Gluten-Free Lahmacun
Elevate your weeknight dinner with this irresistible Gluten-Free Lahmacun, a modern twist on the traditional Turkish flatbread. Crafted with a perfectly soft and pliable gluten-free dough, this recipe is a feast for the senses, topped with a savory blend of spiced ground meat, fresh vegetables, and fragrant herbs. Featuring a harmonious mix of garlic, cumin, and paprika, each bite is bursting with authentic Mediterranean flavors. Quick and easy to prepare, it’s ideal for those following a gluten-free diet without compromising on taste. Serve this delight straight out of the oven, garnished with vibrant parsley and a squeeze of zesty lemon for a fresh, tangy finish. This healthy and satisfying meal is perfect for sharing, whether it’s a casual family dinner or a crowd-pleasing appetizer.
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 200 milliliters Warm water
- 2 tablespoons Olive oil
- 250 grams Ground beef or lamb
- 1 medium Onion, finely chopped
- 2 tablespoons Tomato paste
- 1 small Red bell pepper, finely diced
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 Lemon, cut into wedges
Instructions
Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
In a large bowl, combine gluten-free flour, xanthan gum, salt, and baking powder. Mix well.
Add warm water and olive oil to the dry ingredients and mix until a dough forms. Knead the dough for a few minutes until smooth. If the dough is too sticky, add a little more flour.
Divide the dough into four equal portions. Roll each portion into a thin round, about 2-3 mm thick, on a lightly floured surface. Place these rounds on the prepared baking sheet.
In another bowl, combine ground meat, chopped onion, tomato paste, red bell pepper, minced garlic, cumin, paprika, red pepper flakes, black pepper, and parsley. Mix thoroughly until all ingredients are well integrated.
Spread an even layer of the meat mixture over each dough round, making sure to cover the surface completely.
Bake in the preheated oven for 15-17 minutes, or until the edges are crispy and the meat topping is cooked through.
Once done, remove from the oven and let it cool slightly.
Serve warm, garnished with fresh parsley and lemon wedges on the side.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 255.8 g | 93% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 15.8 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1690 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
