Low-carb veal lahmacun

Low-carb veal lahmacun made with veal mince, almond flour, eggs, pepper, ajvar and parsley – spicy, with plenty of protein and baked without a classic flour dough.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 590 kcal per serving
• Protein: 55 g
• Fat: 35 g
• Carbs: 12 g

Ingredients

• 300 g veal mince
• 100 g almond flour
• 2 organic eggs
• 1 pepper
• 2 tbsp ajvar (without added sugar or seed oils)
• 1 bunch of parsley

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
2. Mix the almond flour with the eggs to make a dough you can shape and press it out flat on the baking tray.
3. Finely chop the pepper and parsley and stir both into the veal mince and ajvar to make an even mixture.
4. Spread the meat mixture in a thin layer over the dough base.
5. Bake the low-carb veal lahmacun at 200 °C for 12–15 min until the base is firm and the meat looks fully cooked.
6. Cut the lahmacun into pieces and serve it hot, ideally with a little fresh parsley on top.

Good to know

When it needs to be quick and you still want something savoury, this lahmacun is a good idea. Juicy, spicy and pleasantly uncomplicated from the oven.

Swaps

Veal mince → turkey mince (usually a little leaner, also with plenty of protein); almond flour → ground hazelnuts (contain fibre and unsaturated fatty acids); ajvar → tomato purée with a little olive oil and spices (easy to keep free of added sugar); pepper → courgette, well squeezed out (milder).

Allergens

Contains eggs and almonds; generally suitable for children if finely chopped and mildly seasoned, and fine during pregnancy as long as the veal mince is fully cooked and the ajvar comes from a properly stored jar.

Dairy-free recipes