1. Preheat the oven to 200 °C (convection). Place one Lahmacun on each of two baking sheets lined with baking paper and bake for about 5 minutes. Repeat the process with the remaining Lahmacuns.
2. Meanwhile, wash the cucumber thoroughly, trim the ends and slice it thinly. Wash the parsley and mint, shake off excess water and pick off the leaves. Wash the salad and dry it thoroughly. Wash the tomatoes, remove the core and slice them.
3. Peel the garlic and chop it finely. Wash the lemon, grate about 1 tsp of zest and squeeze out the juice. In a bowl, mix the yogurt, garlic, lemon zest and 2 tbsp lemon juice well. Season with salt and pepper.
4. Topp the Lahmacun with cucumber and tomato slices. Distribute the salad and herbs on top and drizzle everything with the garlic sauce before serving. Enjoy your meal!
Nutrition per serving
kcal: 360
Protein: 16 g · Fett/Fat: 10 g · Carbs: 52 g
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