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Mediterranean Mini Lahmacun Bites with Yogurt Drizzle Recipe
Ash Tyrrell

Mediterranean Mini Lahmacun Bites with Yogurt Drizzle Recipe

I recently tried making Mediterranean Mini Lahmacun Bites with Yogurt Drizzle, and let me tell you—they were a hit! The crispy, golden edges combined with the spiced, savory filling had everyone asking for seconds. I loved how the creamy yogurt drizzle added a refreshing touch, balancing the flavors perfectly.
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Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour – For a tender yet slightly chewy dough; avoid self-rising flour.
  • 1/2 teaspoon salt – Enhances the dough flavor without overpowering it.
  • 1/3 cup water – Adjust as needed for a soft pliable dough.
  • 1 tablespoon olive oil – Adds richness and helps crisp the edges.
  • 200 g ground lamb or beef – Lamb gives authentic Mediterranean flavor beef is a milder option.
  • 1 small onion finely chopped – Sweetens the filling; use fresh, not frozen.
  • 1 small bell pepper finely chopped – Adds moisture and color.
  • 2 cloves garlic minced – Fresh garlic gives a vibrant, aromatic flavor.
  • 1 teaspoon ground cumin – Brings warmth and earthiness to the filling.
  • 1 teaspoon paprika – Adds subtle smokiness and color.
  • 1/2 teaspoon chili flakes optional – For a mild kick; adjust to taste.
  • Salt and pepper to taste – Balances all the flavors.
  • 1/4 cup fresh parsley chopped – Adds freshness and color.
  • 1 cup plain yogurt – Choose full-fat for creaminess.
  • 1 tablespoon lemon juice – Brightens the yogurt drizzle.
  • 1 tablespoon fresh mint chopped (optional) – Adds a refreshing herbal note.

Method
 

  1. I start by combining the flour and salt in a bowl. Gradually, I mix in water and olive oil until a soft dough forms. After kneading it briefly until smooth, I cover it and let it rest for 20 minutes so it becomes easier to roll.
  2. I sauté the onion and bell pepper in a skillet until softened. Then, I add the minced garlic and cook it briefly, releasing its fragrant aroma.
  3. Next, I add the ground lamb or beef, cooking until browned while breaking it apart with a spatula. I drain any excess fat to keep the filling light.
  4. I stir in cumin, paprika, chili flakes, salt, pepper, and fresh parsley. After mixing well, I remove it from the heat and let it cool slightly before filling the dough.
  5. While the filling cools, I preheat the oven to 400°F (200°C). Then, I divide the dough into small balls and roll each into a thin circle about 4 inches in diameter.
  6. I place a spoonful of the filling in the center of each circle, gently folding the edges to create a small border.
  7. I arrange the filled dough on a parchment-lined baking sheet and bake for 15–20 minutes, until golden brown and crispy.
  8. In a small bowl, I mix yogurt with lemon juice, salt, and optional fresh mint. Stir until smooth and ready to drizzle over the baked bites.
  9. After baking, I let the bites cool for a few minutes. Then I drizzle them with the yogurt sauce and enjoy immediately!

Notes

  • I always use fresh herbs; it makes the flavor pop.
  • I adjust chili flakes to my taste, balancing heat without overpowering.
  • I serve them warm; reheating in the oven brings back crispiness.
  • I sometimes pair them with tahini or harissa for an extra layer of flavor.