Vegan Turkish Lahmacun with Plant-Based Meat
Ingredients
Dough
- 250g flour
- 1 tablespoon oil
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/4 cube yeast
- 140-150ml warm water
Topping
- 270g plant-based minced meat
- 120ml olive oil
- 2 onions
- 2 garlic cloves
- 2 tablespoons tomato puree
- 3 teaspoons paprika powder
- 1/2 paprika
- 2 tomatoes
- 3 tablespoons nutritional yeast
- 2 teaspoons dry thyme
- 6 tablespoons chopped parsley
- Salt, pepper, chilli
- Splash of lemon juice
Preparation
Add flour to a bowl.
Make a hole in the middle of the flour.
Add the oil, sugar, and salt in the hole.
Dissolve the yeast cube in warm water.
Mix until the yeast is completely combined with the water.
Add the yeast mixture to the flour.
Knead the mixture together thoroughly.
Add a bit more water if needed to achieve a smooth dough.
Place a kitchen towel on top of the bowl and let the dough sit for 45 minutes to rise.
Meanwhile, prepare the topping by combining plant-based minced meat and oil in a bowl.
Add all the other topping ingredients and let them sit for 15 minutes.
Preheat the oven to 225 degrees Celsius (two-sided heat).
Once the dough has risen, knead it again.
Dust a flat surface with flour and roll out the dough into round lahmacuns.
Spread the prepared topping evenly over the dough.
Bake the lahmacuns in the preheated oven for 15 minutes.
Add a splash of lemon juice and a bit more chopped parsley on top before serving.
