Mediterranean Mini Lahmacun Bites with Yogurt Drizzle

🫓 Ingredients

For the Dough (or use Mini Pita)

• 2 cups all-purpose flour

• 1 tsp instant yeast

• 1 tsp sugar

• ½ tsp salt

• ¾ cup warm water

• 1 tbsp olive oil

(Shortcut: Use mini pita bread or store-bought flatbread rounds.)

For the Lahmacun Topping

• 200 g (7 oz) ground lamb or beef

• 1 small onion, very finely grated

• 1 medium tomato, grated (drain extra juice)

• 1 small red bell pepper, finely chopped

• 2 garlic cloves, minced

• 2 tbsp fresh parsley, chopped

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp chili flakes (optional)

• Salt & pepper to taste

• 1 tbsp olive oil

For the Yogurt Drizzle

• ½ cup Greek yogurt

• 1 tsp lemon juice

• 1 small garlic clove, grated

• 1–2 tsp water (to thin)

• Pinch of salt

👩‍🍳 Instructions

1. Prepare the Dough

1. Mix warm water, yeast, and sugar. Let sit for 5–10 minutes until bubbly.

2. Add flour, salt, and olive oil. Knead for 5–7 minutes until smooth.

3. Cover and let rise for 1 hour until doubled.

2. Make the Topping

1. Combine meat, onion, tomato, bell pepper, garlic, parsley, spices, and olive oil.

2. Mix well until smooth and spreadable.

3. Assemble Mini Lahmacun

1. Preheat oven to 220°C / 425°F. Line a baking tray with parchment.

2. Divide dough into small balls, flatten into mini rounds (3–4 inches).
   (Or cut mini rounds from pita bread.)

3. Spread a thin, even layer of the meat mixture over each round.

4. Bake

• Bake for 8–10 minutes until the edges are golden and the topping is cooked.

5. Make the Yogurt Drizzle

• Mix yogurt, lemon juice, garlic, water, and salt until smooth and pourable.

6. Serve

• Arrange hot mini lahmacun on a platter.

• Drizzle with yogurt sauce and garnish with parsley or chili flakes.

• Serve immediately for the best taste.

❓ Q&A

Q1: Can I make these ahead of time?
Yes! Bake them in advance, store in an airtight container, and reheat in the oven at 180°C (350°F) for 5–6 minutes before serving.

Q2: Can I make it vegetarian?
Absolutely! Substitute the meat with finely chopped mushrooms, lentils, or crumbled tofu cooked with the same spices.

Q3: How do I keep the base from getting soggy?
Make sure to drain the grated tomato well and spread a thin layer of topping. Too much moisture makes the dough soggy.

Q4: Can I air-fry them?
Yes! Air fry at 200°C (390°F) for 5–7 minutes until the topping is fully cooked and the base is crispy.

Q5: How do I serve these at a party?
Serve on a large wooden board, drizzle the yogurt sauce just before serving, and offer extra lemon wedges and parsley for garnish.