📝 About This Recipe
Often referred to as 'Turkish Pizza,' Lahmacun is a centuries-old Anatolian masterpiece featuring a paper-thin, crackly crust topped with a savory, spiced minced meat mixture. Unlike its Italian cousin, this dish relies on a vibrant blend of peppers, tomatoes, and aromatic herbs rather than cheese, creating a light yet deeply satisfying flavor profile. It is traditionally rolled up with fresh greens and a squeeze of lemon, offering a perfect harmony of heat, acidity, and crunch.
🥗 Ingredients
For the Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 1/2 cups Warm water (roughly 105°F (40°C))
- 1 teaspoon Instant yeast
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Sugar (to feed the yeast)
The Meat Topping
- 1 pound Ground lamb or beef (20% fat content is ideal for moisture)
- 1 Red bell pepper (seeded and roughly chopped)
- 1 large Yellow onion (peeled and quartered)
- 2 Roma tomatoes (seeds removed)
- 1 bunch Fresh parsley (stems removed)
- 3 cloves Garlic (peeled)
- 2 tablespoons Tomato paste
- 1 tablespoon Biber Salçası (Turkish pepper paste) (substitute with extra tomato paste and a pinch of cayenne if unavailable)
- 2 tablespoons Olive oil
- 1 teaspoon each Spices (Urfa Biber or Aleppo Pepper, Cumin, Paprika) (adjust to heat preference)
For Serving
- 2 Fresh lemon (cut into wedges)
- 1 small Red onion (thinly sliced and tossed with sumac)
- 1 handful Fresh parsley and tomatoes (for garnishing inside the roll)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, salt, and sugar. Create a well in the center and pour in the warm water and yeast. Let it sit for 5 minutes until slightly foamy.
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2
Slowly incorporate the flour into the liquid until a shaggy dough forms. Knead by hand or with a stand mixer for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
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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 60 minutes, or until doubled in size.
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4
While the dough rises, prepare the topping. Place the onion, garlic, bell pepper, tomatoes, and parsley in a food processor. Pulse until very finely minced but not a complete liquid puree.
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5
Transfer the vegetable mixture to a fine-mesh sieve and press gently to remove excess liquid. This prevents the dough from becoming soggy.
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6
In a medium bowl, combine the processed vegetables with the ground meat, tomato paste, pepper paste, olive oil, and spices. Mix thoroughly with your hands until the paste is uniform.
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7
Preheat your oven to 500°F (260°C). If you have a pizza stone or steel, place it on the middle rack. Alternatively, invert a large baking sheet.
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8
Punch down the risen dough and divide it into 8-10 equal-sized balls (about the size of a large lemon). Cover them so they don't dry out.
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9
On a floured surface, roll one dough ball out as thin as possible—ideally into a 10-12 inch circle or oval. It should be almost translucent.
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10
Transfer the rolled dough onto a piece of parchment paper. Spread 2-3 tablespoons of the meat mixture thinly over the entire surface, pressing it in with your fingers to the very edges.
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11
Slide the parchment paper onto the hot pizza stone or baking sheet. Bake for 5-7 minutes until the edges are golden brown and charred in spots, and the meat is sizzling.
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12
Remove from the oven and immediately stack the finished lahmacuns face-to-face. This creates steam that softens the crust just enough so they can be rolled without breaking.
💡 Chef's Tips
For the crispest crust, ensure your oven and baking stone are fully preheated for at least 30 minutes. Don't over-apply the meat topping; a thin, translucent layer ensures the dough cooks through and stays crispy. If you can't find Urfa Biber, a mix of smoked paprika and red chili flakes works in a pinch. Pulse the vegetables carefully—you want a fine texture, not a soup, to maintain the integrity of the flatbread. Always squeeze fresh lemon over the meat right before eating to cut through the richness of the lamb.
🍽️ Serving Suggestions
Serve with a side of cold Ayran (Turkish yogurt drink) to balance the spices. Include a pile of sumac-rubbed sliced red onions and fresh parsley for rolling inside. Pairs beautifully with a shepherd’s salad (Çoban Salatası) of cucumbers and tomatoes. Offer a dollop of thick strained yogurt or labneh on the side for dipping. Enjoy hot as a main course or room temperature as a snack.