How to make Practical Lahmacun from Yufka? Recipe tips, thousands of recipes and more... Türk 30 min, easy lahmacun, practical lahmacun, phyllo lahmacun, phyllo lahmacun, phyllo dough, Meat Dishes

Practical Lahmacun made from dough

Release Date: 12-05-2024
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I love the combination of phyllo and minced meat. Especially phyllo kebab is one of the most practical recipes that I like to make at home. This time I decided to try the practical phyllo lahmacun that went viral.


Everyone at home loved it, especially my daughter finished the phyllo lahmacun by herself. I must say that with 1 g of minced meat, it gives a very efficient result. 

If you say that I will make the lahmacun right down to the dough, You can also find my recipe for lahmacun in a pot here.

Don't forget to like and save my recipe. Enjoy sharing with your loved ones :)

Ingredients for Practical Lahmacun Recipe Made from Yufka

  • 4 sheets of dough

For the sauce:

  • 1 tablespoons of vinegar
  • 1 heaping tablespoons of flour
  • 1 tablespoons of oil
  • 1 water glass of water

For the mortar:

  • 300 gr mince
  • 1 tea glass of tomato puree
  • 1,5 medium onion
  • 1 large capia pepper
  • 1 large village pepper or 2 green peppers
  • 2 cloves of garlic
  • Parsley
  • 3 tablespoon of olive oil
  • Salt
  • Red powdered pepper
  • cumin
  • Black pepper

For service:

  • Parsley
  • Lettuce
  • Onion
  • Tomato
  • Limon

How to Make Practical Lahmacun Recipe from Yufka?

  1. Put all the ingredients except minced meat into the blender and turn it on. Add minced meat and run again. (If the consistency is too thick, you can add some more tomato puree)
  2. Mix water, olive oil, vinegar and flour to spread on the dough.
  3. Spread 1 piece of dough on the tray and apply the sauce with the help of a brush. Fold it inwards to form a rectangle. Spread one quarter of the lahmacun mixture on the dough.
  4. Bake in the oven preheated to 200 degrees for 12-15 minutes. 
  5. Apply the same process to the other 3 sheets of dough and bake them.
  6. Serve the phyllo lahmacun, which you cut in half lengthwise, hot with the garnish of your choice.

Note: If you want the bottom to be crispy and browned, bake it on a baking stone. Those who do not have a baking stone can take baking paper and fry it on the stove with a tray.

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