Lahmacun – Baked Turkish Pizza Recipe

Introduction

Lahmacun is a delicious Turkish flatbread topped with a flavorful blend of seasoned ground meat and vegetables. Often called Turkish pizza, it’s thin, crispy, and perfect as a snack or light meal. This recipe guides you through making traditional lahmacun from scratch.

Ingredients

• 2 cups all-purpose flour
• 1 tsp kosher salt
• 1 ½ tsp cane sugar
• 2 tsp dried instant yeast
• 1 cup lukewarm water
• ½ pound ground beef or lamb
• ⅓ cup small-diced red bell pepper, packed
• ½ cup small-diced onion, lightly packed
• ⅓ cup finely chopped parsley, lightly packed
• 2 cloves garlic, finely chopped
• 1 tsp dried oregano
• ½ tsp dried mint
• 1 tsp cumin
• ½ tsp kosher salt (do not use iodized)
• ¼ tsp ground black pepper
• 2 tbsp Turkish red pepper paste, scraped and leveled
• ⅔ cup water
• ½ tsp kosher salt (for meat mixture)

Instructions

1. Step 1: In a large bowl, combine flour, salt, sugar, and yeast. Gradually add lukewarm water while mixing, then knead on a floured surface for 5 minutes until a smooth dough forms. Cover and let rise at room temperature for about 1 hour or until doubled in size.
2. Step 2: Meanwhile, mix all meat mixture ingredients in a large bowl using your hands for 5 minutes until well combined and fragrant. Set aside.
3. Step 3: Preheat the oven to 500 °F (260 °C).
4. Step 4: Divide the risen dough into 6 equal pieces. On a floured surface, roll each piece into a thin circle, keeping edges flat. Transfer each circle to a nonstick baking sheet (do not use parchment paper).
5. Step 5: Spread about 4 tablespoons of the meat mixture evenly over each dough circle with your fingertips. Avoid pressing too hard or creating holes. Bring mixture to edges and moisten bare spots with meat juices for golden edges.
6. Step 6: Bake lahmacun one or two at a time for 6-8 minutes without opening the oven. Rotate your tray if necessary for even cooking.
7. Step 7: Remove from oven and transfer to a hot serving tray. Repeat with remaining dough and meat mixture.
8. Step 8: Serve warm with onion salad, fresh parsley, and lemon wedges for squeezing.

Tips & Variations

• Use lamb for a richer, traditional flavor or ground beef for a milder taste.
• Adding a touch of smoked paprika can deepen the meat mixture’s flavor.
• Serve with a side of yogurt or a simple cucumber salad for extra freshness.
• To make dough easier to roll, allow it to rest for a few minutes between shaping rounds.

Storage

Store leftover lahmacun wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or skillet for a few minutes to regain crispness. Avoid microwaving to keep the dough from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to one day in advance and refrigerate it. Bring it to room temperature before rolling out.

What can I use instead of Turkish red pepper paste?

If Turkish red pepper paste is unavailable, substitute with a mix of tomato paste and a pinch of red chili flakes or hot paprika to replicate the flavor and color.

Lahmacun – Baked Turkish Pizza Recipe

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Lahmacun, often referred to as Turkish pizza, is a thin and crispy flatbread topped with a flavorful mixture of ground beef or lamb, vegetables, and aromatic spices, baked to perfection in a high-temperature oven. This recipe guides you through making the dough from scratch, preparing a richly spiced meat mixture, and assembling a traditional Lahmacun that is perfect served with fresh onion salad and lemon wedges.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 8 minutes per Lahmacun (approximately 48 minutes for 6 pieces)
• Total Time: 1 hour 15 minutes including dough rising
• Yield: 6 Lahmacuns 1x
• Category: Main Course
• Method: Baking
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

For the dough

• 2 cups all-purpose flour
• 1 tsp kosher salt
• 1 ½ tsp cane sugar
• 2 tsp dried instant yeast
• 1 cup lukewarm water

For the meat mixture

• ½ pound ground beef or lamb
• ⅓ cup small-diced red bell pepper, packed
• ½ cup small-diced onion, lightly packed
• ⅓ cup finely chopped parsley, lightly packed
• 2 cloves garlic, finely chopped
• 1 tsp dried oregano
• ½ tsp dried mint
• 1 tsp cumin
• ½ tsp kosher salt (do not use iodized)
• ¼ tsp ground black pepper
• 2 tbsp Turkish red pepper paste, scraped and leveled
• ⅔ cup water
• ½ tsp kosher salt

Instructions

1. Make the dough: In a large mixing bowl, combine the flour, kosher salt, cane sugar, and instant yeast. Gradually add the lukewarm water while mixing until a dough ball forms. Transfer the dough to a floured surface, dust your hands and the dough with flour, and knead vigorously for five minutes to develop gluten.
2. Proof the dough: Place the kneaded dough back into the bowl, cover it with a cloth or plastic wrap, and leave at room temperature for about one hour or until it doubles in size.
3. Prepare the meat mixture: In a large bowl, combine ground meat, diced red bell pepper, onion, chopped parsley, garlic, oregano, mint, cumin, kosher salt, black pepper, Turkish red pepper paste, water, and additional kosher salt. Mix thoroughly using your hands for five minutes until the mixture releases a fragrant aroma.
4. Preheat the oven: Set your oven to 500°F (260°C) and allow it to reach temperature. This high heat is essential for achieving the perfect crispy crust on the Lahmacun.
5. Shape the dough: Divide the proofed dough into six even portions. On a floured surface, roll out one piece at a time into a thin flat circle, ensuring the edges are rolled flat and not puffy. Dust off excess flour from the surface.
6. Assemble the Lahmacun: Transfer the rolled dough to a nonstick baking sheet (do not use parchment paper). Evenly spread about 4 tablespoons of the prepared meat mixture over the dough with your fingertips, ensuring an even layer that reaches the edges without pressing too hard or creating holes. Moisten areas not covered by meat with some of the meat juices to promote golden edges during baking.
7. Bake: Place the baking sheet in the preheated oven and bake the Lahmacun for 6 to 8 minutes without opening the oven door. The high heat will cook the dough quickly and develop a crisp, golden base.
8. Serve and repeat: Remove from the oven and transfer to a heat-safe serving tray or pizza stone. Continue rolling, topping, and baking the remaining dough pieces the same way.
9. Serving suggestion: Serve warm Lahmacun with fresh onion salad, extra parsley, and lemon wedges for squeezing over the top to enhance the flavors.

Notes

• Do not use iodized salt as it may negatively affect the dough and meat flavor.
• Ensure the oven is fully preheated to 500°F to achieve the signature crispiness of Lahmacun.
• Use a nonstick baking sheet instead of parchment paper to prevent burning at high temperatures.
• Rolling the dough thinly and evenly is key to authentic Lahmacun texture.
• Mix the meat filling thoroughly by hand to release flavors and improve binding.
• Serve immediately after baking for the best taste and texture.

Keywords: Lahmacun, Turkish pizza, flatbread, ground beef, Turkish red pepper paste, Middle Eastern cuisine, baked flatbread, easy Turkish recipe