📝 About This Recipe
Often called 'Turkish Pizza,' Lahmacun is a centuries-old tradition featuring paper-thin, crackly dough topped with a savory, spiced minced meat ragu. Unlike its Italian cousin, it is cheese-less, relying instead on the vibrant harmony of sun-ripened tomatoes, earthy peppers, and aromatic herbs. Rolled up with a squeeze of lemon and fresh parsley, it offers a perfect balance of crunch and zest that transports you straight to the bustling markets of Istanbul.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Instant yeast
- 1.5 cups Warm water (around 105°F)
- 1.5 teaspoons Salt
- 1 tablespoon Olive oil
The Meat Topping
- 1 lb Ground lamb or beef (at least 20% fat for moisture)
- 1 large Yellow onion (very finely grated)
- 1 piece Red bell pepper (finely minced or pulsed in processor)
- 2 pieces Roma tomatoes (peeled and finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 1 tablespoon Red pepper paste (Biber Salçası) (mild or hot depending on preference)
- 1/2 cup Fresh parsley (finely chopped)
- 1 teaspoon Isot or Pul Biber (Turkish red pepper flakes)
- 1/2 teaspoon Cumin (ground)
For Serving
- 2 pieces Lemon (cut into wedges)
- 1 piece Red onion (thinly sliced and tossed with sumac)
- 1 handful Fresh mint and parsley leaves (whole leaves)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, salt, and instant yeast. Make a well in the center.
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2
Pour the warm water and olive oil into the well. Gradually incorporate the flour until a shaggy dough forms. Knead for 8-10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.
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3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
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4
While the dough rises, prepare the topping. Place the onion, red bell pepper, and garlic in a food processor and pulse until very finely minced but not a complete puree.
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5
In a large mixing bowl, combine the ground meat, processed vegetables, diced tomatoes, tomato/pepper pastes, chopped parsley, and spices. Mix thoroughly with your hands to ensure the paste is uniform.
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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 on the middle rack.
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7
Punch down the risen dough and divide it into 8-10 equal-sized balls (about the size of a large lemon).
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8
On a lightly floured surface, roll out one dough ball into a very thin circle or oval, roughly 10-12 inches in diameter. The dough should be almost translucent.
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9
Transfer the rolled dough onto a piece of parchment paper. Spread about 2-3 tablespoons of the meat mixture over the dough, using your fingers or the back of a spoon to press it into the dough, leaving a very small border.
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10
Slide the parchment paper onto the hot pizza stone. Bake for 5-7 minutes until the edges are golden and crisp, and the meat is fully cooked.
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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 cracking.
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12
Repeat the process with the remaining dough and topping.
💡 Chef's Tips
For the crispest base, ensure your oven and stone are fully preheated for at least 45 minutes before baking. If you can't find Turkish red pepper paste, substitute with an extra tablespoon of tomato paste and a pinch of cayenne pepper. Do not over-apply the meat topping; a thin, even layer is essential so it cooks quickly and doesn't make the dough soggy. Grating the onion and then squeezing out excess juice prevents the topping from becoming too watery.
🍽️ Serving Suggestions
Serve with a side of cold Ayran (a salty Turkish yogurt drink) to balance the spices. Always provide plenty of fresh lemon wedges; the acidity is crucial to cutting through the richness of the lamb. Top with a handful of sumac-rubbed onions and fresh parsley before rolling it up like a wrap. Pairs beautifully with a side of roasted eggplant salad or a simple shepherd's salad (Çoban Salatası).