Lahmacun vegetarian – Turkish pizza without meat
Lahmacun vegetarian? Oh yes, this Turkish pizza is without meat, but with lots of vegetables, beans and Levantine spices. This makes it a delicious alternative to the original. Don’t miss out on this street food classic and try out this simple recipe right away!
Make your own Turkish pizza – how to make delicious veggie lahmacun
Have you always wanted to try lahmacun but haven’t found a vegetarian alternative? Then you’ve come to the right place, because you can now find instructions on how to make your own spicy veggie pizza. And when we get right down to it, this lahmacun is not only vegetarian, but even vegan.
The best way to make healthy fast food is to make it yourself. Although there are now many good options in small restaurants, nothing has really convinced me yet. What I love about this veggie lahmacun recipe is that you can simply freeze the flatbread pizzas if you have any left over.
Then you’ll always have something ready, even when spontaneous visitors drop by. Because everyone can fill the lahmacun without meat however they like.
- For the dough, you need the classic ingredients flour, water, yeast, sugar, oil and salt. Knead these ingredients into a smooth dough, which you then leave to rest.
- For the lahmacun topping, make a mixture of kidney beans, a handful of vegetables and spices. The mixture should not be too coarse, but not too fine either. A few small pieces should still be visible.
- The patties are rolled out thinly, spread with the veggie mixture and baked in the oven. To serve, top with a little parsley, sumac and a generous squeeze of lemon juice.
- You can also top the vegetarian Turkish pizza with salad and roll it up. It’s entirely up to you.
Sounds relatively easy, looks easy and to be honest: the preparation is really simple. Have fun baking and, of course, bon appétit.
Recipe for vegetarian lahmacun
Ingredients
Dough
- 500 g Wheat flour type 405
- 7 g Dry yeast
- 1/2 Teaspoon Sugar
- 250 ml lukewarm water
- 1 Teaspoon Salt
Filling
- 1 Can Kidney beans (drained weight per can: 285 g)
- 1 Onion
- 1 Garlic clove
- 1 Carrot
- 1 pointed peppers (red, green or mixed approx. 120 g)
- 300 g Tomatoes
- 10 g Parsley
- 1 Esslöffel Paprika pulp or alternatively tomato puree
- 1 Esslöffel Sumac
- 1 1/2 Teaspoon Salt
- 1 Teaspoon Sweet paprika powder (or smoked)
- 1/2 Teaspoon Chili flakes
- 1/2 Teaspoon Cumin
- 1 Prise Pepper
Topping
- Lemon (in wedges)
- Iceberg lettuce (cut into strips)
- Red onion (cut into rings)
- Tomatoes (sliced)
- Parsley
- Sumac
Zubereitung
Dough
- For the lahmacun dough, mix the dry yeast and sugar in water and leave to stand for approx. 5 minutes.
- Mix the flour with the salt and then knead into a dough with the yeast water and olive oil for approx. 10 minutes (approx. 3-4 minutes with a food processor) and leave to rise in a warm place, covered, for 45 – 60 minutes.
Covering
- Drain the kidney beans in a sieve.
- Peel the onion, garlic and carrot. Quarter the onion and roughly chop the carrot.
- Halve the peppers, remove the stalk and remove the seeds. Then cut into small pieces.
- Quarter the tomatoes. Pluck the parsley leaves from the stalks.
- Roughly chop the carrot in a food processor. Add the kidney beans, onion, garlic, bell pepper, tomatoes, parsley, bell pepper paste and spices and blend into a coarse mixture.
Top and bake the lahmacun
- Preheat the oven to 250 °C top and bottom heat. Line a baking tray with baking paper.
- Divide the dough into 12 equal parts and shape into balls. Leave the dough balls to rest on a lightly floured baking tray for 10 minutes.
- Then roll out the dough balls very thinly and place on the baking tray.
- Spread the vegetable mixture thinly and evenly over the rolled-out pastry up to the edges.
- Bake the veggie lahmacun in the oven for approx. 8 – 10 minutes.
Top lahmacun
- You can optionally garnish your lahmacun with onion rings, a pinch of sumac, chopped parsley, tomato slices, iceberg lettuce and a squeeze of lemon juice and then enjoy.
Notes
Nährwerte
Vegetarian lahmacun – how to pimp your patty
I have already had good experiences with kidney beans as a meat substitute. I once made a burger patty with them and it was incredibly tasty! But there are even more options for lahmachun without meat. Simply swap the kidney beans for alternatives:
- Veggie hack
- Soy granules
- Tofu
- Lenses
- white beans
You can certainly integrate even more pulses. If you would like to find out more about beans and the like, take a look at the article on pulses.
If you have tried one of the options mentioned, please write your experience report in the comments. I’m always happy to hear about optimization options.
Preparing vegetarian Turkish pizza – is it possible?
Yes, even very good. You can prepare the yeast dough the day before and leave it to rise overnight in the fridge. You can make the vegetable mixture straight away, as it keeps well wrapped in the fridge for approx. 3 days.
If you have already baked the veggie lahmacuns and there are still a few left, you can either keep them in the fridge for 1-2 days or freeze them in a freezer bag for approx. 3 months. However, there should be no lettuce or parsley on the Turkish pizzas.
Lahmacun without meat is easy to reheat. I explain how to do this in the article Reheating kebab.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
