📝 About This Recipe
Often called 'Turkish Pizza,' Lahmacun is a centuries-old Anatolian staple featuring a paper-thin, crackly crust topped with a savory, spiced minced meat medley. Unlike its Italian cousin, this dish relies on a vibrant blend of peppers, tomatoes, and aromatic herbs rather than cheese to create a flavor profile that is simultaneously earthy, zesty, and deeply satisfying. It is traditionally rolled up with fresh greens and a squeeze of lemon, offering a perfect balance of textures and Halal-friendly ingredients in every bite.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1.5 cups Warm water (around 110°F (43°C))
- 1 teaspoon Instant yeast
- 1.5 teaspoons Salt
- 1/2 teaspoon Sugar (to help the yeast bloom)
The Meat Topping
- 1 pound Ground lamb or beef (at least 20% fat for moisture)
- 1 large Yellow onion (very finely grated or processed)
- 1 large Red bell pepper (seeds removed, finely minced)
- 2 medium Roma tomatoes (finely diced or pulsed in a processor)
- 1/2 cup Fresh parsley (finely chopped)
- 2 tablespoons Tomato paste
- 1 tablespoon Biber Salçası (Turkish Pepper Paste) (mild or hot depending on preference)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 tablespoon Spices (mix of 1 tsp salt, 1 tsp paprika, 1/2 tsp cumin, and 1/2 tsp Pul Biber (Aleppo pepper))
Traditional Garnish
- 1 small Red onion (thinly sliced and tossed with sumac)
- 2 pieces Fresh lemons (cut into wedges)
- 1 handful Fresh mint and parsley (whole leaves)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
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2
Gradually add the flour and salt to the yeast mixture. Knead by hand or with a stand mixer for about 8 minutes until the dough is smooth and elastic. It should be soft but not sticky.
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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 1 hour, or until doubled in size.
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4
While the dough rises, prepare the topping. Place the onion, red pepper, and tomatoes in a food processor. Pulse until very finely minced but not a complete liquid puree.
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5
In a large bowl, combine the minced vegetables with the ground meat, tomato paste, pepper paste, garlic, olive oil, parsley, and all the spices.
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6
Knead the meat mixture with your hands for a few minutes to ensure the spices and vegetables are thoroughly integrated. Set aside to marinate.
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7
Preheat your oven to its highest setting (usually 475°F/250°C or 500°F). If you have a pizza stone, place it inside to heat up.
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8
Punch down the risen dough and divide it into 8-10 equal-sized balls (roughly the size of a large lemon).
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9
On a floured surface, roll out each ball into a very thin circle or oval, about 1/8 inch thick. The thinner the better!
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10
Spread a thin, even layer of the meat mixture over the dough, pressing it down slightly with your fingertips so it sticks. Do not over-layer; it should be a thin coating.
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11
Carefully transfer the lahmacun to the hot pizza stone or a parchment-lined baking sheet.
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12
Bake for 5-8 minutes. The edges should be slightly charred and crispy, and the meat should be fully cooked and sizzling.
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13
Remove from the oven and immediately stack them on top of each other (meat side to meat side) to keep them soft enough to roll, or serve immediately for maximum crunch.
💡 Chef's Tips
For the crispest base, use a preheated pizza stone or an inverted baking tray. If the meat mixture is too dry, add a tablespoon of water; it should be easily spreadable like a paste. Do not skip the Biber Salçası (Turkish Pepper Paste); it provides the authentic deep red color and smoky flavor. To prevent the dough from getting soggy, drain any excess liquid from the processed vegetables before mixing them with the meat. If you prefer a softer lahmacun, cover the finished stack with a clean kitchen towel for 2 minutes to let the steam soften the crust.
🍽️ Serving Suggestions
Serve with a tall glass of chilled Ayran (Turkish yogurt drink) to balance the spices. Always provide plenty of lemon wedges; the acidity cuts through the richness of the lamb. Include a side of 'Sumac Onions'—thinly sliced red onions mixed with sumac and parsley. Wrap the lahmacun around fresh arugula or romaine lettuce for a refreshing crunch. A side of pickled hot peppers (Biber Turşusu) is a must for those who love extra heat.