Page 96 - IFSO Cookbook interno VOL4 2026.indd

Lahmacun

Nihal Zekiye Erdem¹, Zeynep Baranoğlu², Elif Tuna Sezgin 3
1 Associate Prof., BS, MS, PhD
Istanbul Medipol University College of Health Sciences/Nutrition and Dietetics Head of the
Department
Unkapanı/Fatih/Istanbul
2, 3 Istanbul Medipol University College of Health Sciences/Nutrition and Dietetics
Unkapanı/Fatih/Istanbul
Turkiye

Suitable for both people living with
overweight and obesity and following me-
tabolic bariatric surgery in the solid phase.

Preparation
Number of servings: 2
Preparation time: 35 minutes

Ingredients

All ingredients are raw.
For the filling:
● 80 g ground beef
● 30 g onion
● 30 g tomato
● 10 g green pepper
● 20 g red pepper Nutritional Facts
● 5 g parsley per serving
● 1 teaspoon tomato paste (5 g) ● Calories: 307.4 kcal
● 1 teaspoon red pepper paste (5 g) ● Total Protein: 15.65 g
● 2 g salt ● Carbohydrate: 34.4 g
● 1 g black pepper ● Sugars: 6 g
● 2 g paprika
● 1 g cumin ● Fat: 11.7 g
● 1 teaspoon olive oil (5 g) ● Iron: 3.5 mg
For the Dough: ● Calcium: 55.2 mg
● 90 g oat flour ● Fiber: 3.75 g
● 80 g water
● 1 g salt

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