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Mediterranean Mini Lahmacun Bites with Yogurt Drizzle Recipe
Ash Tyrrell

Mediterranean Mini Lahmacun Bites with Yogurt Drizzle Recipe

I still remember the first time I made these Mediterranean Mini Lahmacun Bites with Yogurt Drizzle — the aroma filled my kitchen and everyone couldn’t wait to try them! After making this recipe myself, I fell in love with the crispy texture and the rich, spiced filling. The cool yogurt drizzle balanced everything perfectly
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour — creates a soft but sturdy dough base.
  • 1/2 teaspoon salt — enhances flavor in the dough.
  • 1/3 cup water adjust as needed — helps form a smooth dough.
  • 1 tablespoon olive oil — adds richness and tenderness.
  • 200 g ground lamb or beef — provides juicy savory flavor.
  • 1 small onion finely chopped — adds natural sweetness.
  • 1 small bell pepper finely chopped — gives freshness and texture.
  • 2 cloves garlic minced — adds aromatic depth.
  • 1 teaspoon ground cumin — brings warm Mediterranean spice.
  • 1 teaspoon paprika — adds color and mild smokiness.
  • 1/2 teaspoon chili flakes optional — for gentle heat.
  • Salt and black pepper to taste — essential seasoning.
  • 1/4 cup fresh parsley finely chopped — adds brightness.
  • 1 cup plain yogurt — creamy topping for balance.
  • 1 tablespoon lemon juice — adds tangy freshness.
  • 1 tablespoon fresh mint chopped (optional) — enhances flavor with cool notes.

Method
 

  1. I begin by mixing flour and salt in a bowl. Then I slowly add water and olive oil, stirring until a soft dough forms. I knead it gently for a few minutes until smooth, then let it rest covered for about 20 minutes. Resting helps the dough become easier to roll and improves texture.
  2. While the dough rests, I heat a skillet over medium heat. I sauté the onion and bell pepper until soft, then add garlic and cook briefly. Next, I add the ground meat and break it apart while cooking until browned. Finally, I season it with cumin, paprika, chili flakes, salt, pepper, and parsley, then allow it to cool slightly.
  3. I preheat the oven and roll the dough into small circles. I place a spoonful of filling on each piece, spreading it evenly but leaving edges free. Then I bake them until the dough turns golden and crispy. Once baked, I mix yogurt with lemon juice and drizzle it over the warm bites before serving.

Notes

  • I always use fresh parsley because it makes the flavor brighter.
  • I let the filling cool before assembling to prevent soggy dough.
  • I roll the dough thin for extra crispiness.
  • I taste the meat mixture before baking to adjust seasoning.
  • I drizzle yogurt just before serving so it stays fresh and creamy.