Lahmacun – Baked Turkish Pizza Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
