Lahmacun

Add all dry ingredients into a bowl and mix well. Add the wet ingredients and kneed at least 10 minutes until you get a smooth dough. Cover the dough and let sit for an hour in a warm spot.

• ¾ cup Flour, all-purpose
• ½ tsp Dry yeast
• ¼ tsp Salt
• 1 ⁠½ Tbsp Vegan cream cheese
• 2 ⁠½ Tbsp Water
• 2 tsp Olive oil

Add all ingredients into a mixer and blend until smooth.

• ½ Bell pepper, yellow (~ 2.5 oz)
• ½ Onion, red (~ 1.5 oz)
• ½ Garlic clove (~ 0.1 oz)
• 2.1 oz Vegan crumbled meat substitute, fresh
• ½ Tomato (~ 2.1 oz)
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• ¼ tsp Sweet paprika, ground
• 1 pinch of Cumin, ground
• 1 pinch of Crushed pepper
• ¼ tsp Oregano leaves, dried
• Salt

Preheat the oven to 450 °F.

Finely dice the onion, pepper, and parsley.

• ½ Onion, red (~ 1.5 oz)
• ½ Bell pepper, yellow (~ 2.5 oz)
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)

Place the dough on a parchment paper, dust with flour, roll out thinly and place on a baking tray. Spread the minced meat mix evenly on top and top with the onions, bell pepper and parsley, and bake for 8-10 minutes.

Wash the salad and cut into bite size pieces. Halve the tomatoes, dice the cucumber and add everything into a bowl.

• ½ Romaine lettuce (~ 2.1 oz)
• 1.8 oz Cherry tomatoes
• ¼ Cucumber (~ 3.9 oz)

Add cream cheese and oil and mix well. Season with salt and pepper and serve with the Lahmacun.

• 1 ⁠½ Tbsp Vegan cream cheese
• 1 tsp Olive oil
• Salt
• Black pepper

Enjoy your meal!