Vegetarian Lahmacun
Discover the vibrant flavors of the Middle East with this Vegetarian Lahmacun recipe, a delightful plant-based twist on the traditional Turkish flatbread. A soft, homemade dough forms the base, topped with a colorful medley of finely chopped vegetables like onion, bell peppers, and tomatoes, all seasoned with aromatic spices including cumin, paprika, and chili flakes. Fresh parsley adds a herby brightness to balance the bold, smoky flavors of the spiced vegetable mixture. Perfectly baked until golden, this vegetarian version of lahmacun is crispy yet tender, making it an irresistible and wholesome dish for lunch, dinner, or even a light snack. Serve warm with a garnish of parsley or a refreshing squeeze of lemon juice to elevate every bite. Easy to make, healthy, and packed with robust flavors, this recipe is ideal for anyone craving a hearty and satisfying meat-free meal.
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Recipe Information
Ingredients
- 400 grams all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 250 milliliters warm water
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 1 medium, finely chopped red bell pepper
- 1 medium, finely chopped green bell pepper
- 2 medium, peeled and finely chopped tomato
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon chili flakes
- 1 bunch, finely chopped parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it's smooth and elastic. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the topping. In a large bowl, combine the finely chopped onion, red bell pepper, green bell pepper, tomatoes, and minced garlic.
Add cumin, paprika, chili flakes, chopped parsley, salt, and black pepper to the bowl. Mix well to ensure the spices and vegetables are evenly combined. Set aside.
Preheat your oven to 220°C (430°F) with a baking sheet inside to heat up.
Once the dough has doubled in size, divide it into 4 equal portions. Roll each portion into a thin round or oval shape on a floured surface.
Place each rolled dough on a piece of baking parchment. Spread a layer of the vegetable mixture evenly over each piece, pressing it slightly into the dough.
Carefully transfer the topped dough with the parchment paper onto the preheated baking sheet. Bake for 10-15 minutes or until the edges are golden and the topping is cooked.
Remove from the oven and let them cool slightly. Serve warm, garnished with additional parsley or a squeeze of lemon juice if desired.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2994 mg | 130% | |
| Total Carbohydrate | 371.9 g | 135% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 28.6 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2203 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.
