Way back in the blog archives, I’m talking about like years and years ago probably when I first started, there’s a recipe for Lahmacun and it’s incredible. The traditional version requires you to make a dough and roll it out super thin and then cook them one at a time and really, who has that kind of time these days? Definitely not me. So I decided to give it a twist that gets it done much faster. It might be blasphemous, yes, but it’s actually quite delicious. This Lahmacun Danish uses store-bought puff pastry and to be honest, it’s the perfect texture to go with the meat filling and don’t even get me started on that fresh salad. It’s the perfect balance of flavors.
In a food processor, combine the tomato, garlic, green bell pepper, red bell pepper, and parsley. Pulse a few times so that the mixture is roughly chopped. Add the ground sirloin, tomato paste, red pepper paste (if using), Aleppo pepper, salt, black pepper, paprika and cumin. Give it a few more pulses to evenly combine.
**Note: You want to pulse lightly and only a few times as you want to make sure you don’t overmix and chop up the mixture too much here.**
Working with one puff pastry square at a time, cut and shape into a classic “kite” danish shape. Prick with fork in the center and place on the prepared baking sheets.
Fill the center of each puff pastry square with 2 tablespoons or so of the meat mixture and spread out into an even layer in the center. Brush the edges with egg wash and bake until golden brown and puffed up, about 25 minutes. Remove from the oven and allow to cool slightly.
For the salad, in a large bowl, toss together tomato, red onion, parsley, lemon, olive oil, salt, sumac, Aleppo and black pepper until well combined.
Serve the danish with a spoonful of salad on top and a wedge of lemon.
**Tip: Don’t top with the salad or lemon wedges until right before serving so that the danish don’t get soggy.**
You can make the danish in advance, keep in the fridge and reheat before serving. Just place on a baking sheet with foil and bake at 350°F for 5 to 8 minutes.
These are a fun twist on one of my favorite dishes. It beats having to make the dough and rolling it out and cooking them one at a time in the oven. You get the flakiness from the puff pastry and the salad on top is super refreshing. I can’t recommend it enough. Give it a try and let me know what you think below. As always, thank you so much for reading and following along!
Lahmacun Danish
Equipment
- Food Processor
- Baking Sheet
- Pastry brush
Ingredients
Danish:
- 1 small roma tomato chopped
- 3 garlic cloves peeled
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1/2 cup parsley chopped
- 1/2 pound ground sirloin
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste (optional)
- 1/2 teaspoon Aleppo pepper
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 16 puff pastry squares
- 1 large egg beaten with a splash of water
Salad:
- 4 medium roma tomatoes chopped
- 1 small red onion thinly sliced
- 1 bunch fresh parsley leaves chopped
- 1 lemon juiced
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 2 teaspoons ground sumac
- 1/2 teaspoon Aleppo pepper
- 1/2 teaspoon black pepper
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- In a food processor, combine the tomato, garlic, green bell pepper, red bell pepper, and parsley. Pulse a few times so that the mixture is roughly chopped. Add the ground sirloin, tomato paste, red pepper paste (if using), aleppo pepper, salt, black pepper, paprika and cumin. Give it a few more pulses to evenly combine but don't over mix.
- Working with one puff pastry square at a time, cut and shape into a classic "kite" danish shape. Prick with fork in the center and place on the prepared baking sheets.
- Fill the center of each puff pastry square with 2 tablespoons or so of the meat mixture and spread out into an even layer in the center. Brush the edges with egg wash and bake until golden brown and puffed up, about 25 minutes. Remove from the oven and allow to cool slightly.
- For the salad, in a large bowl, toss together tomato, red onion, parsley, lemon, olive oil, salt, sumac, aleppo and black pepper until well combined.
- Serve the danish with a spoonful of salad on top and a wedge of lemon. Enjoy!
