Description
Lahmacun is a traditional Turkish flatbread topped with a flavorful mixture of ground lamb, vegetables, and spices, baked to crispy perfection. Often referred to as Turkish pizza, this recipe combines a thin, soft dough base with a spiced meat topping that’s easy to prepare and perfect for a delicious family meal or snack.
Ingredients
Scale
For Dough Base
- 2 cups all purpose flour (plain or bread flour)
- 1 teaspoon fast acting instant yeast
- ½ teaspoon sugar
- ½ teaspoon salt
- 2 teaspoons olive oil
- ⅔ cup lukewarm water (adjust as needed)
For the Topping
- 2 shallots or ½ red onion
- 2 cloves garlic (or 1 large clove)
- 1 large tomato (or 2 small)
- ½ red pepper
- ½ lb ground lamb (lamb mince, can substitute beef)
- 1 cup parsley leaves (lightly packed)
- ¼ teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon Aleppo pepper (or red pepper flakes)
- 2 teaspoons tomato paste
- 1 tablespoon olive oil
- 2 tablespoons pine nuts (optional)
Instructions
- Prepare the Dough: In a large bowl, combine flour, yeast, sugar, and salt. Drizzle in olive oil and add most of the lukewarm water. Mix to form a rough dough, adding more water as necessary to achieve a soft but not sticky texture. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with cloth or cling film, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Prepare the Topping Mixture: Roughly chop shallots/onion, garlic, tomato, and red pepper. Separate parsley leaves from stems (thin stems are fine). Place onion, pepper, garlic, and parsley in a food processor and pulse to break into small pieces. Add ground lamb, tomato, spices (allspice, cumin, paprika, Aleppo pepper, salt), tomato paste, and olive oil. Blend until well combined and smooth. Refrigerate if not using immediately.
- Preheat Oven and Prepare Baking Surface: Preheat oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat. Alternatively, warm baking sheets or trays and line with parchment paper.
- Form and Top the Dough: Punch down the risen dough and divide into eight equal balls. Let rest for 5 minutes, covering the unused dough. Roll each ball into a thin circle or oval approximately 6 to 8 inches (15–20 cm) in diameter. Place rolled dough on parchment paper, then evenly spread a spoonful of the meat topping into a thin layer across the surface. Optionally, sprinkle pine nuts on top for added texture and flavor. Repeat for remaining dough and topping.
- Bake the Lahmacun: Transfer the parchment with lahmacun onto the preheated pizza stone or baking sheet. Bake for 12 to 15 minutes until the edges are browned and the topping is cooked through. You may rotate positions in the oven midway through baking for even cooking. Bake one or two at a time for best results.
- Serve: Serve lahmacun warm, rolled up with slices of fresh tomato and a squeeze of lemon. Optional accompaniments include sliced red onion or chopped salad for a fresh contrast.
Notes
- Photos and video demonstrate making a half portion, but the full recipe follows the same method.
- Dough consistency may vary; add water gradually to avoid stickiness.
- Pine nuts provide a nice texture contrast but are optional and not traditional.
- Use Aleppo pepper for authentic flavor; red pepper flakes are an acceptable substitute.
- Make sure to roll dough as thin as possible for best texture and crispness.
Nutrition
- Serving Size: 1 piece
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
