Low Sodium Lahmacun
Experience the vibrant flavors of the Middle East with this Low Sodium Lahmacun, a healthier twist on the traditional Turkish flatbread. Crafted with wholesome whole wheat flour and a perfectly spiced lean ground beef topping, this recipe is perfect for those seeking a delicious yet heart-friendly meal. A medley of fresh herbs like parsley and mint, along with aromatic cumin, paprika, and garlic, infuse every bite with bold, authentic flavors. Topped with zesty lemon wedges and served alongside cooling yogurt, this low-sodium version ensures you enjoy all the savory goodness without the extra salt. Great for a quick dinner or an impressive appetizer, this easy-to-make dish is ready in just an hour and a half and will transport your taste buds straight to the bustling streets of Turkey!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Warm water
- 2 teaspoons Active dry yeast
- 2 tablespoons Olive oil
- 250 grams Ground beef (lean)
- 1 small, finely chopped Red onion
- 2 tablespoons Tomato paste
- 1 medium, finely chopped Tomato
- 1 small, finely chopped Green bell pepper
- 0.5 cup, finely chopped Parsley
- 2 tablespoons, finely chopped Mint leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Black pepper
- 3 cloves, minced Garlic
- 1 cut into wedges, for serving Lemon
- 0.5 cup, for serving Plain yogurt
Instructions
In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the whole wheat flour and 1 tablespoon of olive oil to the yeast mixture. Mix until a rough dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If sticky, add a little more flour as needed.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
Meanwhile, prepare the topping. In a large bowl, combine the ground beef, finely chopped red onion, tomato paste, chopped tomato, green bell pepper, parsley, mint, cumin, paprika, crushed red pepper flakes, black pepper, and minced garlic. Mix well.
Preheat the oven to 475°F (245°C) and place a baking sheet inside to heat.
Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a thin circle, about 8 inches in diameter.
Take the hot baking sheet out of the oven (careful, it's hot) and place a rolled dough circle on it. Spread a quarter of the meat mixture over the dough, pressing it down lightly.
Bake in the preheated oven for about 5-7 minutes, until the edges of the dough are crisp and the topping is cooked.
Repeat the process with the remaining dough and topping.
Serve the lahmacun immediately, garnished with lemon wedges. Optionally, serve with plain yogurt on the side.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 32.8 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 553 mg | 43% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3485 mg | 74% | |
*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.
