Total: 12 hr 55 min. | Active: 40 min.
Nutritional value / piece: 199 kcal
, Fat: 7 g
, Carbohydrate: 25 g
, Protein: 8 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


280 g white flour
5 g salt
2 g yeast
2 dl water

Meat mixture

150 g minced meat (lamb)
50 g tomato puree
¼ tsp cumin
¼ tsp hot paprika
½ tsp salt
¼ tsp pepper
200 g horn peppers, cut into pieces
1 garlic clove
5 tbsp olive oil
½ bunch parsley, roughly chopped


5 tbsp white flour


1 onion, finely grated
1 lemon, thinly sliced
½ bunch parsley, roughly chopped
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How it's done

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Mix the flour and salt in a bowl. Mix in the yeast, pour in the water, knead for approx. 10 mins. to form a soft, smooth dough. Divide the dough into 10 equal portions, shape into balls, cover and leave to rise for approx. 12 hrs. in the fridge.

Meat mixture

Place the mince in a bowl along with all the other ingredients up to and including the pepper, mix well.

Finely chop the pepper and garlic in a food processor, mix into the meat with the oil and parsley.

To prepare

Place the baking tray on the bottom shelf of the oven, preheat the oven to 240°C.


On a floured surface, roll out the dough balls into thin, round flatbreads. Thoroughly dust off any excess flour, place the flatbreads on two sheets of baking paper. Spread the meat mixture on top of the flatbreads.

To bake

Carefully slide one of the sheets of lahmacuns onto the hot baking tray, bake for approx. 15 mins. on the bottom shelf of the oven. Remove, plate up the flatbreads. Slide the second sheet onto the same tray, bake the remaining lahmacuns


Spread the onion on top of the lahmacuns. Drizzle with lemon juice, sprinkle with parsley, roll up the lahmacuns, enjoy.

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