Turkish Luhmacun
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A quick Turkish-style flatbread topped with spiced minced lamb, tomato, and herbs. Ready in 10 minutes.
Ingredients
- 1 1/2 tbsp olive oil
- 7/16 lbs minced lamb
- 2 clove garlic
- 1/2 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 lemon
- 0.5 tomato
- 1 tbsp sun-dried tomato paste
- 2 flour tortillas
- 1 mint leaves
- 1 parsley leaves
- 1 pinch crushed chilli flakes
- sea salt
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 409 mg
- Iron: 8.48 mg
- Magnesium: 97.8 mg
- Phosphorus: 517 mg
- Potassium: 1297 mg
- Zinc: 5.66 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 tbsp olive oil
- 7/16 lbs minced lamb
- 2 clove garlic
- 1/2 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 lemon
- 0.5 tomato
- 1 tbsp sun-dried tomato paste
- 2 flour tortillas
- 1 mint leaves
- 1 parsley leaves
- 1 pinch crushed chilli flakes
- sea salt
Let's Cook
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Step 1.
Preheat the grill (broiler) to high. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan or skillet over high heat. Add the minced lamb and stir well to break it up. Peel and crush the garlic cloves into the pan, then add the sweet paprika, ground cumin, and ground cinnamon. Season with sea salt. Squeeze the juice of half a lemon over the lamb and stir-fry for 3–4 minutes until the lamb is cooked through and golden brown. Remove the pan from the heat and set aside.
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Step 2.
Squeeze out the seeds from the tomato half, then finely chop the flesh. Add the chopped tomato and sun-dried tomato paste to the cooked lamb. Mix well until combined.
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Step 3.
Place the flour tortillas on a grill rack and brush with the remaining ½ tablespoon of olive oil. Spoon the spicy lamb mixture evenly over the tortillas. Grill for 1–2 minutes until the tortillas start to crisp up at the edges.
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Step 4.
While the lahmacun cooks, finely chop the mint and parsley leaves. Cut the remaining lemon half into quarters. Once the lahmacun is done, scatter the chopped herbs and a pinch of crushed chilli flakes over the top. Serve immediately with the lemon wedges.