Vegan Lahmacun
Discover the vibrant flavors of Vegan Lahmacun, a plant-based twist on the classic Turkish flatbread. This recipe features a soft, homemade dough topped with a savory blend of lentils, fresh vegetables, and aromatic spices like cumin and paprika, all blended into a hearty paste bursting with Mediterranean flair. With its golden, crispy crust and zesty garnish of parsley and lemon juice, this vegan delight is perfect for satisfying your cravings for Middle Eastern cuisine. Ready in just an hour, it's a wholesome, crowd-pleasing meal that’s ideal for dinner or a creative appetizer. Keywords: Vegan Lahmacun Recipe, Turkish Flatbread, Plant-Based Middle Eastern Cuisine, Easy Homemade Flatbread.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 5 grams instant yeast
- 5 grams sugar
- 150 ml warm water
- 5 grams salt
- 30 ml olive oil
- 100 grams brown lentils
- 1 medium onion
- 1 medium red bell pepper
- 1 medium tomato
- 30 grams tomato paste
- 30 grams parsley
- 5 grams paprika
- 5 grams ground cumin
- 3 grams ground black pepper
- 1 medium lemon
- 2 cloves garlic
Instructions
Start by preparing the dough. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Gradually add warm water and olive oil to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes or until it doubles in size.
While the dough is rising, rinse the lentils and cook them in a pot of boiling water for about 20 minutes until tender. Drain and set aside.
For the topping, finely chop the onion, red bell pepper, tomato, garlic, and parsley.
In a food processor, combine the cooked lentils, chopped vegetables, tomato paste, paprika, cumin, and ground black pepper. Blend until you have a coarse paste. Add a squeeze of lemon and adjust seasoning with salt and pepper to taste.
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
After the dough has risen, divide it into 4 equal portions. Roll each piece into a thin circle on a floured surface.
Spread a generous amount of the lentil-vegetable mixture over each dough circle, leaving a small border around the edges.
Place the topped dough circles onto the prepared baking sheet.
Bake in the preheated oven for about 10-12 minutes until the edges are golden and crispy.
Remove from the oven and optionally garnish with additional parsley and a drizzle of lemon juice. Serve hot.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3208 mg | 139% | |
| Total Carbohydrate | 272.8 g | 99% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 35.0 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2217 mg | 47% | |
*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.
