Pan-Fried Closed Lahmacun

Knead the dough well and let it rest while you prepare the filling. You want it nice and soft.

Put the ground meat into a bowl.

Blend the remaining ingredients together. Make sure to strain the mixture through a sieve and drain off any excess liquid.

Add the spices, oil, paste, and minced vegetables to the meat. Mix everything together thoroughly.

Divide the dough into equal portions. I rolled everything out at once and stacked the pieces on top of each other.

Spread the filling on the first dough round, leaving about a finger's width from the edges.

Top with the second dough round, transfer to the skillet, and press gently with your hand so the filling spreads evenly.