Low Fat Lahmacun
Indulge in the flavorful world of Turkish cuisine with this healthier twist on a classic—Low Fat Lahmacun. This recipe swaps traditional lamb for lean ground turkey, reducing fat content without sacrificing taste. A crisp whole wheat dough base is topped with a vibrant mix of finely chopped vegetables, zesty spices like paprika and cumin, and a touch of tomato paste, creating the perfect balance of hearty and fresh. Ready in just under an hour and packed with wholesome ingredients, this low-calorie lahmacun is ideal for those seeking a guilt-free, satisfying meal. Perfectly paired with a light salad or a squeeze of lemon, it’s a must-try for health-conscious foodies craving authentic Middle Eastern flavors!
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 150 milliliters Warm water
- 1 teaspoon Instant yeast
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 250 grams Lean ground turkey
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 small Red bell pepper, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 2 tablespoons Chopped parsley
- 1 tablespoon Tomato paste
- 0.5 teaspoon Black pepper
Instructions
1. In a large bowl, combine the whole wheat flour, instant yeast, and salt. Add the warm water and olive oil, and mix until a shaggy dough forms.
2. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
3. While the dough is rising, prepare the topping. In a large bowl, combine the ground turkey, chopped onion, chopped tomato, chopped red bell pepper, minced garlic, paprika, ground cumin, chopped parsley, tomato paste, salt, and black pepper. Mix until well combined.
4. Preheat your oven to 220°C (430°F) and line two baking sheets with parchment paper.
5. Once the dough has risen, divide it into four equal pieces. Roll each piece into a thin round or oval shape on a floured surface.
6. Transfer the rolled-out dough to the prepared baking sheets. Spread a quarter of the meat mixture evenly over each piece of dough, pressing down gently with a spatula to ensure it adheres well.
7. Bake in the preheated oven for 10-12 minutes or until the dough is crispy and the topping is cooked through.
8. Remove from the oven and let cool slightly before serving. Serve warm and enjoy your low-fat Lahmacun with a side of fresh salad or a sprinkle of lemon juice.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 16.6 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2653 mg | 56% | |
*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.
