I appreciate how these mini lahmacun bites pack bold Mediterranean flavors into a small, satisfying portion. The combination of cumin, paprika, garlic, and fresh parsley creates a rich and aromatic filling. I also enjoy how the creamy yogurt drizzle balances the savory meat with a refreshing tang. They are easy to serve, easy to customize, and always impressive on the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup water (adjust as needed) 1 tablespoon olive oil 200 g ground lamb or beef 1 small onion, finely chopped 1 small bell pepper, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon chili flakes (optional) Salt and pepper to taste 1/4 cup fresh parsley, chopped 1 cup plain yogurt 1 tablespoon lemon juice 1 tablespoon fresh mint, chopped (optional)
Directions
Prepare the dough: In a bowl, I combine the flour and salt. I gradually add the water and olive oil, mixing until a soft dough forms. I knead briefly until smooth, then cover and let it rest for 20 minutes.
Make the filling: In a skillet over medium heat, I sauté the chopped onion and bell pepper until softened. I add the minced garlic and cook for another minute.
Cook the meat: I add the ground lamb or beef to the skillet and cook until browned, breaking it apart as it cooks. I drain any excess fat if needed.
Season the mixture: I stir in cumin, paprika, chili flakes, salt, pepper, and chopped parsley. I remove it from the heat and let it cool slightly.
Preheat the oven: While the filling cools, I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll the dough: I divide the dough into small balls and roll each into a thin circle about 4 inches in diameter.
Fill the dough: I place a spoonful of the meat mixture in the center of each circle and gently fold the edges slightly upward to create a small border.
Bake: I arrange the bites on the prepared baking sheet and bake for 15–20 minutes, until golden brown and lightly crisp.
Prepare the yogurt drizzle: In a bowl, I mix the yogurt with lemon juice, a pinch of salt, and chopped mint if using. I stir until smooth.
Cool and serve: I let the lahmacun bites cool slightly before drizzling with yogurt sauce and serving warm.
Servings and Timing
Servings: About 12 bites Prep time: 15 minutes Rest time: 20 minutes Cook time: 20–25 minutes Total time: Approximately 52 minutes Calories: Approximately 150 kcal per bite Protein: 10 g per serving
Variations
I sometimes use ground chicken or turkey instead of lamb or beef for a lighter version. If I want more heat, I increase the chili flakes or add a dash of hot sauce. I also enjoy adding finely chopped tomatoes to the filling for extra moisture. For a vegetarian option, I replace the meat with a mixture of sautéed mushrooms and lentils.
Storage/Reheating
I store leftover lahmacun bites in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for about 8–10 minutes until warmed through and crisp again. I avoid microwaving if possible, as it can soften the crust. I can also freeze the baked bites for up to 2 months and reheat directly from frozen in the oven.
FAQs
Can I prepare the dough ahead of time?
Yes, I sometimes make the dough a day in advance and refrigerate it. I bring it to room temperature before rolling.
Can I make these bites larger?
Yes, I can roll the dough into bigger circles for a more traditional lahmacun size and adjust the baking time slightly.
What type of yogurt works best?
I prefer plain Greek yogurt for a thicker drizzle, but regular plain yogurt also works well.
Can I grill instead of bake?
If I prefer, I can cook them on a hot pizza stone on the grill for a slightly smoky flavor.
How do I keep the dough crispy?
I roll the dough thin and avoid overloading it with filling to ensure a crisp base.
Conclusion
I find these Mediterranean mini lahmacun bites to be flavorful, satisfying, and perfect for sharing. The spiced meat topping, tender crust, and cool yogurt drizzle create a balanced and delicious combination. Whether I serve them as an appetizer or part of a larger Mediterranean spread, they always bring vibrant flavor to the table.
Mediterranean Mini Lahmacun Bites with Yogurt Drizzle featuring crispy thin dough topped with spiced lamb or beef and fresh herbs. A flavorful Middle Eastern inspired appetizer perfect for parties or family dinners.
Author:Ella
Prep Time:15 minutes
Cook Time:20–25 minutes
Total Time:52 minutes
Yield:12 bites
Category:Appetizer
Method:Baking
Cuisine:Mediterranean / Turkish-Inspired
Ingredients
For the Dough
1 cup all-purpose flour
½ teaspoon salt
⅓ cup water (adjust as needed)
1 tablespoon olive oil
For the Filling
200g ground lamb or beef
1 small onion, finely chopped
1 small bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon chili flakes (optional)
Salt and pepper, to taste
¼ cup fresh parsley, chopped
For the Yogurt Drizzle
1 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon fresh mint, chopped (optional)
Pinch of salt
Instructions
1. Prepare the Dough
In a bowl, combine flour and salt. Gradually add water and olive oil, mixing until a soft dough forms. Knead briefly until smooth. Cover and let rest for 20 minutes.
2. Make the Filling
In a skillet over medium heat, sauté onion and bell pepper until softened. Add minced garlic and cook for 1 minute.
3. Cook the Meat
Add ground lamb or beef to the skillet. Cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
4. Season
Stir in cumin, paprika, chili flakes (if using), salt, pepper, and chopped parsley. Remove from heat and allow to cool slightly.
5. Preheat Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Roll the Dough
Divide dough into small balls. Roll each into a thin circle about 4 inches in diameter.
7. Fill
Place a spoonful of the meat mixture in the center of each circle. Spread lightly and fold the edges slightly to create a small border.
8. Bake
Place on prepared baking sheet and bake for 15–20 minutes, or until golden brown and crisp.
9. Prepare Yogurt Drizzle
In a bowl, mix yogurt, lemon juice, salt, and chopped mint until smooth.
10. Serve
Let the mini lahmacun bites cool slightly. Drizzle with yogurt sauce and serve warm.
Notes
For extra freshness, top with diced tomatoes or extra parsley before serving.
Use pre-made pizza dough for a quicker version.
These bites freeze well before baking for easy make-ahead appetizers.
