Turkish lahmacun pita with yogurt sauce
392cal, 22p, 41c, 11f (per meal)
4 oz (113g)
1 tbsp (16g)
1 tbsp (15mL)
4 dash (1g)
4 dash (1g)
1/2 tsp (1g)
1 large (164g)
1 roma tomato (80g)
4 dash (1g)
4 tbsp (70g)
1 tsp (5mL)
4 dash (1g)
1 clove(s) (3g)
2 pita, large (6-1/2" dia) (128g)
1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
Add the bell pepper, vegan meat (thawed, if frozen), tomatoes, tomato paste, oil, garlic, chili flakes, cumin, smoked paprika, and onion powder to a blender or food processor. Blend until smooth.
3
Place the pita breads on the prepared baking sheet and spread the vegan meat mixture evenly over each pita.
4
Bake for 5-10 minutes, until the vegan meat mixture is cooked through and the edges of the pita are lightly crisp.
5
Meanwhile, make the yogurt sauce by mixing the Greek yogurt, lemon juice, dill, and a pinch of salt and pepper in a small bowl.
6
Serve the pita(s) warm with the yogurt sauce.