Ingredients
Scale
- 2 cups all-purpose flour (substitute with whole wheat flour for a nuttier flavor)
- 1 teaspoon active dry yeast
- 3/4 cup warm water (about 110°F)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 pound ground lamb or beef (lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, finely diced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- Juice of half a lemon (optional, for brightness)
- Plain yogurt or tzatziki for serving (optional)
Instructions
- Start by activating your yeast. In a small bowl, mix the warm water with the yeast and a pinch of sugar. Let it sit for 5-10 minutes until it’s frothy. This always reminds me of standing on that wobbly chair as a kid, waiting for the magic to happen.
- In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Stir until it forms a shaggy dough.
- Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If your kitchen counters are anything like mine, this is the moment I remind myself that a little mess is part of the process.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- While the dough rises, prepare the topping. In a medium bowl, combine ground meat, finely chopped onion, garlic, tomato, parsley, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Mix everything well with your hands or a spoon until fully incorporated.
- Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
- Once the dough has risen, punch it down gently and divide it into 12 equal pieces. Roll each piece into a small ball and then flatten into thin rounds, about 4-5 inches in diameter. I find that using a rolling pin and a lightly floured surface works best, but if your kids want to help, they’ll love patting the dough into shape.
- Place the rounds on the baking sheets. Spread a thin layer of the meat mixture evenly over each round, pressing gently to adhere but not so thick that it falls apart.
- Bake for 8-10 minutes, or until the edges of the dough are crisp and the meat is cooked through. Keep an eye on them—they cook fast, so don’t wander off too far!
- Remove from the oven and let cool slightly. Squeeze a little lemon juice over the top and sprinkle with fresh parsley for that bright, fresh finish.
- Serve warm, with a side of plain yogurt or tzatziki if you like. These bites are best enjoyed fresh but also hold up well for leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mini Lahmacun Bites, recipe, cooking, food
