Lahmacun (Turkish Flatbread with Spiced Meat Topping) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Oven: Set your oven to 450°F (230°C) and line baking sheets with parchment paper to prevent sticking.
- Shape the Dough: Once doubled in size, punch down the dough to release trapped air. Divide it into 6 to 8 equal portions.
- Roll Out Circles: On a lightly floured surface, roll each portion into a thin circle approximately 8-10 inches in diameter.
- 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.
- 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.
- 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
