📝 About This Recipe
Often referred to as 'Turkish Pizza,' Lahmacun is a centuries-old Levantine masterpiece consisting of a paper-thin, shatteringly crisp dough topped with a savory, spiced minced meat ragu. This dish balances the richness of lamb and beef with the brightness of fresh parsley, charred peppers, and a hint of sumac. It is a communal labor of love that brings the vibrant aromas of an Istanbul spice bazaar right into your home kitchen.
🥗 Ingredients
The Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Instant yeast
- 1 1/4 cups Warm water (around 105°F)
- 1 teaspoon Salt
- 1 tablespoon Olive oil
The Meat Topping
- 1/2 lb Ground lamb or beef (at least 20% fat for moisture)
- 1 large Yellow onion (grated and drained of excess liquid)
- 1 medium Red bell pepper (finely minced or pulsed in food processor)
- 3 cloves Garlic (minced into a paste)
- 2 tablespoons Tomato paste
- 1 tablespoon Pepper paste (Biber Salçası) (mild or hot depending on preference)
- 1/2 cup Fresh parsley (finely chopped)
- 1 teaspoon Smoked paprika
- 1 teaspoon Urfa Biber or Aleppo pepper (for authentic Turkish heat)
- 1/2 teaspoon Ground cumin
For Serving
- 2 pieces Lemon (cut into wedges)
- 1 small Red onion (thinly sliced and tossed with sumac)
- 2 pieces Fresh tomatoes (sliced into thin half-moons)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and instant yeast. Make a well in the center and pour in the warm water and olive oil.
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2
Mix by hand or with a dough hook until a shaggy ball forms. Knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.
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4
While the dough rises, prepare the topping. In a food processor, pulse the red pepper, onion, and garlic until very finely minced but not a liquid puree.
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5
In a large bowl, combine the minced vegetables with the ground meat, tomato paste, pepper paste, parsley, and all the spices. Mix thoroughly with your hands to ensure the spices are evenly distributed.
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6
Preheat your oven to its highest setting (usually 500°F/260°C). If you have a pizza stone or steel, place it in the middle rack to heat for at least 30 minutes.
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7
Punch down the risen dough and divide it into 8 to 10 equal-sized balls (roughly the size of a large lemon).
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8
On a floured surface, roll out one dough ball as thin as possible—ideally about 1/16th of an inch. It should be an oval or circle roughly 10-12 inches wide.
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9
Place the rolled-out dough onto a piece of parchment paper. Spread about 2-3 tablespoons of the meat mixture over the dough, using your fingers to press it into the dough all the way to the edges.
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10
Slide the parchment paper onto the hot pizza stone. Bake for 5-7 minutes until the edges are golden-brown and crisp, and the meat is sizzling.
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11
Remove from the oven and immediately stack the finished lahmacun on a plate, covering them with a clean kitchen towel. This briefly steams them so they become pliable enough to roll without breaking the crispy base.
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12
Repeat with the remaining dough and topping. Serve hot with fresh garnishes.
💡 Chef's Tips
For the best texture, use a high-fat content meat; lean meat will dry out during the high-heat blast. If you don't have Turkish pepper paste, you can substitute with extra tomato paste and a pinch of cayenne pepper. Always drain the grated onions through a fine-mesh sieve; excess water will make the dough soggy instead of crispy. The dough must be rolled paper-thin—if you think it's thin enough, roll it one more time! Stacking the hot lahmacun face-to-face helps keep the topping moist while softening the crust just enough to roll.
🍽️ Serving Suggestions
Serve with a cold glass of Ayran (Turkish yogurt drink) to balance the spices. Always provide plenty of lemon wedges; a bright squeeze of citrus is essential to cut through the richness. Top with a handful of sumac-rubbed onions and fresh parsley before rolling it up like a wrap. Pairs beautifully with a side of charred Shishito peppers or pickled chilies. Add a dollop of thick garlicky labneh or hummus on the side for dipping.