Vegan Lahmacun

Ingredients

Dry yeast Baker's yeast (Netto) 6 g

Still waters 120 ml

(ml) warm

Virgin olive oil 1 Tablespoon (10 g)

Wheat flour type 405 300 g

Vegan butter (Becel) 30 g

3 EL

Garlic cloves 4 Piece (12 g)

3 for the butter for spreading, 1 for the topping

Vegan Soy Hack (My Best Veggie) 180 g

1 pack

Tomato paste (Basis) 30 g

2 EL

Ajvar (Paprika Paste) 4 Tablespoon (120 g)

Tomatoes fresh 2 Whole (regular) (240 g)

Fresh red onion 2 Piece (100 g)

Black acidified olives (Basis) 30 g

2-3 tbsp olives

Greek cream tzaziki style vegan (Ölmez Cirali) 1 Portion (30 g)

Fresh parsley 1 Tablespoon (4 g)

Freshly squeezed lemon juice 1 Tablespoon (6 ml)

Preparation

1. 1

   Mix the lukewarm water with the yeast, leave to stand briefly and then mix with the remaining ingredients (1 tsp salt, 1 tsp sugar, flour), knead with the dough hook / hands for 10 minutes until a smooth dough is formed. Lightly oil a bowl, place the dough in it, cover and leave to rise for an hour. ⠀

2. 2

   Combine the mince in a bowl with the tomato purée, ajvar, chopped garlic clove and plenty of salt & pepper and mix well. Slowly melt the butter together with the chopped garlic in a pan.

3. 3

   Divide into portions according to the size of the lamacun, roll out into an oval shape on a little flour, spread some of the garlic butter on top, spread the filling in the middle and bake at 220 degrees top/bottom heat for approx. 15 mins.

4. 4

   Slice the red onion into rings and top the lahmacun with olives, tzaziki, onions, tomatoes, lemon juice and a little parsley - done!