Lavash Lahmacun

A recipe that is just as good as the lahmacun you eat at a restaurant, and even tastier made at home. Makes 3 lahmacuns.

Ingredients

• Lean beef 400 g
• Large onion 1 pc
• Kapia pepper 2 pcs
• Tomato 2 pcs
• Vegetable oil 50 ml
• Tomato paste 1 tbsp
• Parsley 1 bunch
• Salt 1 tsp
• Black pepper 1 tsp
• Aleppo pepper 1 tsp
• Lavash (or yufka)
• Butter
• Parsley
• Lemon

Method

1. 1.Place parchment paper on a baking tray, then brush with melted butter.
2. 2.Place the lavash on top and brush it again with melted butter.
3. 3.Spread the prepared mince mixture thinly over the lavash, place it on the lower rack of a preheated oven at 220°C (top and bottom heat) and bake for 10 minutes.
4. 4.Then lower the heat to 180°C, move the lahmacun to the upper rack of the oven, and bake for another 4-5 minutes.

Notes

• Brushing the lavash with butter is necessary so that it becomes crispy and doesn't absorb the juices from the mince.
• Baking time may vary depending on the oven, so be careful not to burn the lavash.