Lahmacun
Turkish thin flatbreads topped with a finely minced lamb mixture, tomato, pepper, and warm spices. Bake hot and serve with lemon, onion, and parsley.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeLahmacun is a Turkish thin-crust flatbread spread with a finely minced topping of lamb or beef, tomato, pepper, parsley, and spices, then baked at high heat until the edges crisp. It is often served with lemon and a simple onion-parsley-sumac salad, then folded or rolled to eat.
This version keeps the topping thin and spreadable, which is the key to proper lahmacun rather than a thick meat pie. Draining the vegetables prevents a soggy crust, and baking on a thoroughly heated surface helps the dough blister and brown quickly. If you have it, pepper paste adds a deeper, more traditional flavor.
Ingredients
- 3 cups (390 g) all-purpose flour
- 1 tsp (3 g) instant yeast
- 1 tsp (4 g) granulated sugar
- 1 1/4 tsp (7 g) kosher salt
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) warm water
- 1 medium yellow onion, roughly chopped
- 1 medium red bell pepper, roughly chopped
- 2 medium ripe tomatoes, cored and roughly chopped
- 2 cloves garlic
- 1/2 cup (30 g) flat-leaf parsley leaves
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 g) Turkish pepper paste (biber salçası) or more tomato paste
- 1 tbsp (15 ml) olive oil
- 1 1/2 tsp (3 g) sweet paprika
- 1 tsp (2 g) Aleppo pepper (or 1/2 tsp red pepper flakes)
- 1 tsp (2 g) ground cumin
- 1 1/4 tsp (7 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 1/2 lb (680 g) ground lamb or 85% lean ground beef
- 1 small red onion, very thinly sliced
- 1/4 cup (15 g) flat-leaf parsley leaves, chopped
- 1 tsp (2 g) sumac
- Lemon wedges, for serving
Instructions
- 1
In a large bowl, mix the flour, yeast, sugar, and salt. Add the olive oil and warm water and stir until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic, 6-8 minutes.
- 2
Cover the dough and let it rest at room temperature until slightly puffed, about 30 minutes. It does not need to fully double for lahmacun.
- 3
While the dough rests, make the topping. In a food processor, pulse the onion, bell pepper, tomatoes, garlic, and parsley until very finely chopped but not completely pureed, then transfer to a sieve and press out excess liquid for 2-3 minutes.
- 4
Tip the drained vegetable mixture into a bowl and mix in the tomato paste, pepper paste, olive oil, paprika, Aleppo pepper, cumin, salt, and black pepper. Add the ground lamb or beef and mix thoroughly with your hands or a fork until the mixture is evenly combined and loose enough to spread in a thin layer.
- 5
Place a pizza stone, baking steel, or 2 inverted sheet pans in the oven and preheat to 475°F (245°C) for at least 20 minutes, until the surface is thoroughly hot. Toss the sliced red onion with the chopped parsley and sumac and set aside for serving.
- 6
Divide the dough into 8 equal pieces and keep them covered. On a lightly floured surface, roll one piece into a very thin oval or round about 8-9 inches (20-23 cm) across.
- 7
Spread about 1/2 cup of topping over the dough in a very thin, even layer, leaving only a very small border. Bake on the hot stone or pan until the edges are browned and crisp in spots and the topping looks dry and fully cooked, 5-7 minutes.
- 8
Repeat with the remaining dough and topping. Serve hot with lemon wedges and the onion-parsley-sumac salad; squeeze over lemon and fold or roll before eating.
Tips for the Best Lahmacun
- Drain the pulsed vegetables well. If the topping is watery, the dough steams instead of crisping.
- Spread the meat mixture very thinly all the way to the edges. Thick topping makes the flatbread heavy and prevents fast baking.
- Preheat your baking surface fully. A hot stone, steel, or inverted sheet pan gives the closest home-oven result to a bakery oven.
- Ground lamb is traditional and richer, but 85% lean beef works well. Avoid extra-lean meat, which can taste dry.
- If the dough springs back while rolling, let it rest covered for 5 minutes, then roll again.
- You can make the topping up to 1 day ahead and refrigerate it. Stir before using, and drain off any extra liquid if needed.
Storage and Reheating
Lahmacun is best eaten hot on the day it is baked, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat on a sheet pan or directly on the oven rack at 400°F (200°C) for 4-6 minutes until hot and re-crisped. You can freeze baked lahmacun, well wrapped, for up to 2 months and reheat from frozen in a hot oven.
Frequently Asked Questions
What is the difference between lahmacun and pizza?
Lahmacun is much thinner than most pizza and uses a finely minced meat-and-vegetable topping spread in a very thin layer. It is usually served with lemon, herbs, and onion, then folded or rolled.
Can I use beef instead of lamb in lahmacun?
Yes. Ground beef is common and works well, especially 85% lean beef, though lamb gives a more traditional richer flavor.
Why is my lahmacun soggy?
The topping is usually too wet or too thick, or the baking surface was not hot enough. Drain the vegetables well, spread the topping thinly, and bake on a thoroughly preheated stone, steel, or sheet pan.
Can I make lahmacun dough ahead of time?
Yes. After kneading, refrigerate the dough for up to 24 hours, then let it sit at room temperature for 30-45 minutes before rolling.
Quick Info
Prep Time
45 min
Cook Time
20 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
