π About This Recipe
Known as the soul of Middle Eastern street food, Lahmacun is a thin, crisp flatbread topped with a savory, spiced minced meat mixture. This dairy-free masterpiece relies on high-quality olive oil and sun-ripened vegetables to achieve its signature rich flavor and satisfying crunch. It is a perfect blend of smoky paprika, fresh parsley, and juicy tomatoes, offering a light yet deeply flavorful experience that has been perfected over centuries in the Levant.
π₯ Ingredients
The Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1.25 cups Warm water (around 105Β°F)
- 1 teaspoon Active dry yeast
- 1 teaspoon Sea salt
- 1/2 teaspoon Granulated sugar (to activate yeast)
- 1 tablespoon Extra virgin olive oil
The Topping
- 1/2 pound Ground lamb or beef (at least 20% fat for moisture)
- 1 large Yellow onion (very finely grated)
- 2 medium Roma tomatoes (finely diced or pulsed)
- 1 medium Red bell pepper (finely minced)
- 1/2 cup Fresh parsley (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Tomato paste
- 1 tablespoon Red pepper paste (Biber Salçası) (can substitute with more tomato paste and a pinch of cayenne)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Ground cumin
- 1 teaspoon Urfa Biber or Aleppo pepper (for authentic mild heat)
For Serving
- 2 pieces Lemon (cut into wedges)
- 1 small Red onion (thinly sliced and tossed with sumac)
- 1/4 cup Fresh mint leaves (whole leaves)
π¨βπ³ Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
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3
Mix the dough by hand or with a stand mixer until it forms a ball. Knead on a floured surface for 8-10 minutes until smooth and elastic.
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4
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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5
While the dough rises, prepare the topping. Place the grated onion and minced bell pepper in a fine-mesh sieve and press out as much liquid as possible to prevent a soggy crust.
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6
In a medium bowl, combine the drained vegetables, ground meat, diced tomatoes, garlic, parsley, tomato paste, pepper paste, and all spices. Mix thoroughly with your hands until it forms a paste-like consistency.
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7
Preheat your oven to 500Β°F (260Β°C). If you have a pizza stone, place it in the oven while it preheats. Otherwise, use an inverted baking sheet.
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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 each ball into a very thin circle or oval, about 1/8 inch thick. The thinner the dough, the crispier the result.
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10
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 to press it thinly and evenly all the way to the edges.
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11
Slide the parchment paper onto the hot pizza stone or baking sheet. Bake for 5-8 minutes until the edges are golden brown and charred in spots, and the meat is fully cooked.
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12
Remove from the oven and immediately stack the finished Lahmacuns on top of each other; this keeps them soft enough to roll but keeps the bottom crisp.
π‘ Chef's Tips
Always drain the liquid from your grated onions and peppers; excess moisture is the enemy of a crispy Lahmacun. Use a high-fat content meat (80/20) as the fat renders into the dough, providing incredible flavor without the need for dairy. If you don't have a pizza stone, preheating a heavy baking tray upside down works as a great heat conductor. For an extra-thin crust, roll the dough out, let it rest for 2 minutes, and then roll it one final time before adding the topping.
π½οΈ Serving Suggestions
Serve with a generous squeeze of fresh lemon juice to cut through the richness of the lamb. Layer with sumac-rubbed red onions and fresh parsley, then roll it up like a wrap. Pair with a cold glass of Salgam (turnip juice) or a dairy-free iced mint tea. Accompany with a side of spicy Ezme salad for an extra kick of heat and texture.