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Lahmacun (Turkish Pizza) Recipe

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4.3 from 39 reviews

Lahmacun, known as Turkish pizza, is a deliciously thin and crispy flatbread topped with a savory mixture of ground lamb or beef, vegetables, and aromatic spices. This traditional Middle Eastern dish is perfect served warm with lemon wedges and fresh herbs, making it a flavorful snack or light meal.

Ingredients

For the Dough:

  • 1 cup warm water (105-115°F)
  • 1 teaspoon sugar
  • 2 teaspoons active dry yeast
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus more for brushing

For the Topping:

  • 1 lb ground lamb or beef (or a mixture)
  • 1 medium onion, finely chopped or grated
  • 1 green bell pepper, finely chopped
  • 2 tomatoes, peeled, seeded, and finely chopped
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon red pepper flakes (or to taste)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • Salt and black pepper to taste

Optional, for serving:

  • Lemon wedges
  • Fresh parsley or mint

Instructions

  1. Prepare the Dough: In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is activated and ready to work.
  2. Mix the Dough: In another bowl, whisk together the flour and salt. Add this flour mixture to the yeast mixture along with olive oil. Stir until a shaggy dough forms, combining all ingredients evenly.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic, developing the gluten for a good texture.
  4. First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm place for 1-2 hours until it doubles in size, allowing the flavors to develop and dough to proof.
  5. Prepare the Topping: In a large bowl, combine the ground meat, finely chopped onion, green bell pepper, tomatoes, tomato paste, fresh parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and black pepper. Mix thoroughly to blend all the vibrant flavors evenly.
  6. Preheat the Oven: Preheat your oven to 450°F (230°C) and line baking sheets with parchment paper to prevent sticking and aid in crispy baking.
  7. Shape the Dough: Once the dough has risen, punch it down gently to release air. Divide it into 6-8 equal portions. On a lightly floured surface, roll out each portion into a thin circle approximately 8-10 inches in diameter, forming the base for the topping.
  8. Assemble the Lahmacun: Spread a thin, even layer of the meat mixture over each dough circle, leaving a small border around the edges to prevent the topping from spilling over while baking.
  9. Bake: Place the topped dough circles onto the prepared baking sheets. Bake in the preheated oven for 8-12 minutes or until the edges are golden and the topping is cooked through. The thin dough should be crispy yet tender.
  10. Serve: Remove from the oven and serve immediately with lemon wedges and fresh parsley or mint for a bright, fresh finish to this traditional Turkish dish.

Notes

  • For a spicier version, increase the amount of red pepper flakes according to your heat preference.
  • You can substitute ground lamb with ground beef or a mix of both depending on your taste and availability.
  • Peeling tomatoes is optional but helps achieve a smoother topping texture.
  • Lahmacun is best eaten fresh out of the oven while the dough is still crispy and warm.
  • If you prefer, grill the Lahmacun for a smoky flavor instead of baking.
  • Leftover dough can be refrigerated for up to 24 hours or frozen for longer storage.

Find it online: https://flavorspath.com/lahmacun-turkish-pizza-recipe/