Lahmacun (Turkish Flatbread with Spiced Meat Topping) Recipe

Introduction

Lahmacun is a flavorful Middle Eastern flatbread topped with a spicy meat mixture. This recipe combines a tender dough with a savory blend of ground lamb or beef and fresh vegetables, making it perfect for a quick and satisfying meal.

Ingredients

• 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
• 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
• Lemon wedges
• Fresh parsley or mint

Instructions

1. Step 1: In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. Step 2: In another bowl, whisk together flour and salt. Add this flour mixture to the yeast mixture along with olive oil. Mix until a shaggy dough forms.
3. Step 3: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. Step 4: Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. Step 5: In a large bowl, combine ground meat, chopped onion, green bell pepper, tomatoes, tomato paste, parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and pepper. Mix well.
6. Step 6: Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.
7. Step 7: Once the dough has risen, punch it down to release air and divide into 6-8 equal portions.
8. Step 8: On a lightly floured surface, roll each portion into a thin circle about 8-10 inches in diameter.
9. Step 9: Spread a thin layer of the meat mixture over each dough circle, leaving a small border around the edges.
10. Step 10: Place the lahmacuns on the prepared baking sheets and bake for 10-15 minutes until the crust is golden and the meat is cooked through.
11. Step 11: Let the lahmacuns cool slightly before serving. Serve with lemon wedges and fresh parsley or mint if desired.

Tips & Variations

• For a vegetarian version, substitute the ground meat with finely chopped mushrooms and walnuts for a similar texture and flavor.
• If you prefer a spicier lahmacun, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the meat mixture.
• Use a pizza stone in the oven for a crispier crust.
• Serve with a side of yogurt or a simple salad to balance the spices.

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 on a skillet to maintain crispness. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for lahmacun?

Yes, you can substitute ground lamb or beef with ground chicken or turkey, but adjust the spices slightly to complement the milder flavors.

Is it necessary to peel and seed the tomatoes?

Peeling and seeding the tomatoes helps reduce moisture and prevents the topping from becoming too watery, ensuring a better texture on the lahmacun.

Lahmacun (Turkish Flatbread with Spiced Meat Topping) Recipe

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4.8 from 75 reviews

Lahmacun is a traditional Middle Eastern flatbread topped with a flavorful mixture of ground meat, vegetables, and aromatic spices. Often referred to as Turkish pizza, this dish features a thin, crispy crust baked to perfection with a savory lamb or beef topping. It’s a perfect meal for sharing, served warm with fresh lemon wedges and herbs for a bright finish.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6–8 pieces 1x
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

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
• Lemon wedges
• Fresh parsley or mint for garnish

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 active.
2. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Add this mixture to the yeast mixture along with olive oil, stirring until a shaggy dough forms.
3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic in texture.
4. First Rise: Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
5. Prepare the Topping: In a large bowl, combine the ground meat, chopped onion, green bell pepper, tomatoes, tomato paste, parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and pepper. Mix thoroughly until well blended.
6. Preheat Oven: Set your oven to 450°F (230°C) and line baking sheets with parchment paper to prevent sticking.
7. Shape the Dough: Once doubled in size, punch down the dough to release trapped air. Divide it into 6 to 8 equal portions.
8. Roll Out Circles: On a lightly floured surface, roll each portion into a thin circle approximately 8-10 inches in diameter.
9. Apply Topping: Spread a thin, even layer of the meat mixture over each dough circle, leaving a small border around the edges to ensure crispiness.
10. Bake the Lahmacun: Place the topped dough on the prepared baking sheets. Bake for 10-15 minutes, until the crust turns golden brown and the meat topping is fully cooked.
11. Serve: Allow to cool slightly before serving. Accompany with fresh lemon wedges and garnish with fresh parsley or mint for a refreshing contrast.

Notes

• For a spicier flavor, increase the amount of red pepper flakes.
• You can substitute ground beef for lamb or mix the two according to your preference.
• Make sure the dough is rolled thin for a crispy crust typical of authentic Lahmacun.
• Use fresh herbs like mint and parsley to enhance the flavor when serving.
• Lahmacun can be eaten folded like a wrap or flat with toppings added before eating, such as chopped salad or yogurt.
• If you prefer, the topping mixture can be prepared a few hours ahead to let the flavors meld.

Keywords: Lahmacun, Turkish pizza, Middle Eastern flatbread, ground lamb recipe, baked meat flatbread, spicy meat pizza, traditional Turkish dish