Lahmacun with greens and tomato Calories

Lahmacun with greens and tomato is made by spreading a thin layer of minced-meat mixture with tomato and greens over rolled dough, then baking it in a very hot oven. Keeping the topping thin helps the base cook through.

Lahmacun with greens and tomato is usually eaten hot, with lemon squeezed over the top. You can add extra fresh herbs or salad, then fold or roll it; ayran is a common drink to serve alongside.

No, Lahmacun with greens and tomato is not pizza. Both are baked flatbreads, but lahmacun has a very thin base with minced-meat topping spread across it, and it is often folded or rolled to eat.

Lahmacun with greens and tomato highlights tomato and greens in its topping. There is no single fixed recipe for regular lahmacun, so the exact difference varies; other versions may use different proportions of herbs, vegetables and meat.

Lahmacun with greens and tomato is typically topped with finely minced meat, often lamb, beef or a mixture. The meat is combined with the vegetables and seasoning before being spread thinly over the dough and baked.

Parsley is a common green in Lahmacun with greens and tomato, and some recipes add spring onion or other herbs. Chopping the greens finely helps them mix evenly into the topping and cook with the meat.

Yes, you can make Lahmacun with greens and tomato at home. Roll the dough thin, spread the minced-meat, tomato and greens mixture evenly over it, and bake on a preheated tray or baking stone in a hot oven.

Reheat Lahmacun with greens and tomato in a covered skillet over low heat, or warm it in the oven until hot. A microwave works quickly but can make the thin base soft rather than crisp.

Store leftover Lahmacun with greens and tomato in a covered container in the refrigerator once it has cooled, and eat it within a few days. For longer storage, wrap portions separately and freeze them.