Lahmacun is a thin, round flatbread topped with a savory mix of minced meat, vegetables, and spices. Sometimes called “Turkish pizza,” it’s crisp on the edges, soft in the center, and typically served with lemon, parsley, and a bit of onion. Rolled up or folded, it’s a street food favorite and a meal in itself. This recipe makes 4 lahmacun and serves 2–3 people.
Ingredients
For the dough:
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2 cups all-purpose flour
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1 teaspoon instant yeast
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½ teaspoon sugar
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½ teaspoon salt
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¾ cup warm water
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1 tablespoon olive oil
For the topping:
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250g (about 9 oz) ground lamb or beef
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1 small onion, finely chopped
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1 small tomato, grated or finely chopped
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1 tablespoon tomato paste
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½ red bell pepper, finely chopped
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2 cloves garlic, minced
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1 tablespoon chopped parsley
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1 teaspoon paprika
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½ teaspoon ground cumin
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Salt and pepper to taste
Making the Dough
In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil. Mix and knead for about 8–10 minutes until smooth.
Cover the dough and let it rise in a warm spot for about 1 hour, until doubled in size.
Preparing the Topping
While the dough rises, mix all topping ingredients in a bowl. Use your hands or a spoon to combine into a paste-like texture. Set aside.
Shaping and Topping
Preheat your oven to its highest setting (around 250°C / 475°F). Place a baking stone or tray inside to heat.
Divide dough into 4 equal balls. On a floured surface, roll each one out thin—like a tortilla.
Spread a thin layer of the meat mixture evenly over the top, pressing it in with the back of a spoon.
Baking
Carefully transfer the lahmacun to the hot tray or stone. Bake for 6–8 minutes, or until the edges are golden and the meat is fully cooked.
Repeat with the remaining dough.
Serving
Serve hot, topped with fresh parsley, thinly sliced onions, and lemon wedges. Squeeze lemon over the top, roll it up, and eat by hand.
Lahmacun is quick, flavorful, and perfect for a casual meal. It’s best eaten fresh from the oven with simple garnishes and a good appetite.
