Turkish-Style Mini Lamb Pies (Lahmacun)
A classic Turkish dish, these mini lamb pies are filled with spiced meat and topped with a mix of onions and herbs. Perfect as a snack or appetizer.
Ingredients
- ●1 pound Minced lambMake sure to handle the meat safely
- ●1 medium OnionFinely chop the onion before using
- ●1 package LahmacunUse store-bought or homemade dough
- ●1 teaspoon Turkish spicesMix of cumin, paprika, and salt
- ●1/2 teaspoon SaltTo taste
- ●1/4 teaspoon Black pepperTo taste
- ●2 tablespoons Olive oilFor brushing the pies
- ●1/4 cup Flat-leaf parsleyChopped, for garnish
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Roll out the lahmacun dough to a thickness of about 1/8 inch.
- 3
Cut the dough into small squares, about 3 inches per side.
- 4
In a large bowl, combine the minced lamb, chopped onion, Turkish spices, salt, and black pepper. Mix well.
- 5
Place a small spoonful of the lamb mixture onto one half of each dough square.
- 6
Brush the edges of the dough with olive oil and fold the other half over the filling to form a triangle.
- 7
Press the edges together to seal the pie and use a fork to crimp them.
- 8
Place the pies on a baking sheet lined with parchment paper.
- 9
Brush the tops of the pies with olive oil and bake for 15-20 minutes, or until golden brown.
- 10
Garnish with chopped parsley and serve hot.