📝 About This Recipe
Often referred to as 'Turkish Pizza,' Lahmacun is a centuries-old Levantine masterpiece consisting of a paper-thin, crackly dough topped with a savory, spiced minced meat ragu. This dish achieves a perfect harmony between the smoky charred crust and the bright, zesty topping of peppers, tomatoes, and aromatic herbs. It is a communal soul food that captures the vibrant spirit of the streets of Istanbul and Gaziantep in every bite.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 325 ml Warm water (approximately 105°F)
- 1 teaspoon Instant yeast
- 1.5 teaspoons Salt (fine sea salt)
- 1/2 teaspoon Granulated sugar (to help browning)
The Meat Topping
- 300 grams Ground lamb or beef (high fat content (20%) is best)
- 1 large Yellow onion (very finely grated and drained of excess juice)
- 1 medium Red bell pepper (finely minced or processed)
- 2 medium Roma tomatoes (seeded and finely diced)
- 1/2 cup Fresh parsley (finely chopped)
- 1 tablespoon Tomato paste (double concentrated)
- 1 tablespoon Turkish pepper paste (Biber Salçası) (mild or hot depending on preference)
- 3 cloves Garlic (minced to a paste)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon each Spices (Urfa Biber, Cumin, Paprika) (Urfa Biber adds a unique smoky depth)
For Serving
- 2 pieces Lemon (cut into wedges)
- 1 small Red onion (thinly sliced and tossed with sumac)
- 1 handful Fresh mint and parsley (whole leaves)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Make a well in the center.
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2
Gradually pour the warm water into the well. Using your hands or a wooden spoon, incorporate the flour until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
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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. In a food processor, pulse the red bell pepper, garlic, and tomatoes until very finely minced but not completely liquified.
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5
In a large bowl, combine the ground meat, the processed vegetable mixture, grated onion, parsley, tomato paste, pepper paste, olive oil, and spices. Knead the mixture with your hands to ensure the spices and pastes are thoroughly integrated into the meat.
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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 to heat for at least 30 minutes.
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7
Punch down the risen dough and divide it into 8-10 equal-sized balls (roughly the size of a large tangerine).
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8
On a floured surface, roll out one dough ball into a very thin circle or oval, about 2mm thick. The thinner the better!
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9
Transfer the rolled-out dough onto a piece of parchment paper. Spread 2-3 tablespoons of the meat mixture over the dough, using your fingers to press it thinly and evenly 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 slightly charred, and the meat is cooked through.
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11
Remove from the oven and immediately cover with a clean kitchen towel to keep it soft enough to roll, or serve immediately for maximum crunch.
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12
Repeat the process with the remaining dough and topping. Stack the finished Lahmacuns face-to-face to keep them warm.
💡 Chef's Tips
Do not over-process the vegetables into a juice; you want tiny bits for texture. If the meat mixture seems too dry, add a tablespoon of water; it should be easily spreadable like a paste. Use a high-fat meat (80/20) to ensure the topping stays moist and flavorful during the high-heat blast. If you don't have a pizza stone, use an inverted baking sheet preheated in the oven. For the most authentic flavor, seek out 'Biber Salçası' (Turkish pepper paste) at a specialty market.
🍽️ Serving Suggestions
Serve with a cold glass of Ayran (a salty yogurt drink) to balance the spices. Always provide plenty of fresh lemon wedges for squeezing over the hot meat. Top with a salad of sumac-rubbed red onions, sliced tomatoes, and fresh parsley. Roll the Lahmacun up like a wrap (dürüm) around the salad garnish for the classic eating experience. A side of pickled hot peppers (turşu) provides a perfect acidic crunch.