Lahmacun : Middle Eastern Goat Mince Tart

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Lahmacun : Middle Eastern Goat Mince Tart


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 4
  • 130 gms for tart dough : whole-wheat flour

  • 1/4 cups lukewarm milk

  • 1 tsp sugar

  • 1 tsp active dry yeast

  • 1/2 tsp salt

  • 1/2 cups keffir

  • 1/2 cups water or as needed to knead the dough

  • 150 gms for filling : chevon goat mince

  • 1 cups finely chopped onion

  • 1 tbsp garlic paste

  • 1/2 cups chopped green garlic

  • 1 tsp salt

  • 1 tsp cumin powder

  • 1 tsp all spice powder

  • 1 tsp sumac

  • 1/2 nos tomato puree

  • 1/2 cups chopped coriander

  • 1/4 cups chopped mint leaves

  • 1/4 tsp fresh turmeric paste

  • 1 nos onion spiced

  • 2 tbsp oil

  • 1/2 cups sliced aubergines

  • 1/2 cups roasted pinenuts

  • 2 tbsp pomegranate seeds

  • 2 tsp red chilli flakes

  • 1 nos egg yolk for egg wash


  • To activate yeast : in a bowl put milk sugar and stir.
  • Now sprinkle yeast and keep aside to activate for about 10 minutes
  • In a bowl put dough and mix salt.
  • Now add in activated yeast, keffir and water. Prepare a sticky dough and cover it with a damp cloth and keep aside for 1 hour to proof.
  • Meanwhile in a small pan add 1tbsp oil and add sliced aubergine to pan fry
  • Let it cook from both the sides and keep aside
  • Sprinkle it eith some salt and red chilli powder
  • Now in another pan add remaining oil and add chopped onion to it
  • Cook till golden brown
  • Add in garlic paste and chopped green garlic
  • Cook for another 10 minutes
  • Now add tomato puree, salt, turmeric paste, cumin powder, all spice powder and chilli powder
  • Cook on slow flame till the paste leaves the sides of the pan
  • Now add mince and stir continuously
  • Keep breaking the mince
  • Cook on slow flame and add coriander and mint leaves
  • Once the mince is cooked switch off the flame and keep aside.
  • Punch in the dough and degas it
  • Roll it with a rolling pin into a rectangle and trim it with the help of a knife
  • Thicken the edge of the prepared tart using the trims
  • Preheat the oven at 200℃
  • Set the aubergine slices on the tart surface
  • Now put onion slices on it
  • Spread the prepared goat mince over the onion layer
  • Give eggwash to the thickened edges of the tart
  • Bake it for 25-30 minutes
  • Now sprinkle roasted pinenuts and pomegranate seeds
  • Also put splashes of sour cream