Lahmacun (Turkey)

Cooking Time: 75 minutes

Lahmacun (pronounced lah-ma-joon) is a traditional Turkish dish that has been enjoyed for centuries. Its name comes from the Arabic "lahm bi'ajin," meaning "meat with dough." Unlike Italian pizza, it doesn’t have cheese or a thick crust. Instead, it features a thin, crispy flatbread topped with a well-seasoned mixture of minced meat (usually lamb or beef), vegetables, and spices.

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Ingredients (Serves 4, 8 pieces)

For the Dough

• 500g (4 cups) all-purpose flour

• 1 teaspoon salt

• 1 teaspoon sugar

• 2 teaspoons instant yeast

• 300ml (1 ¼ cups) warm water

• 2 tablespoons olive oil

  
  

For the Topping

• 250g (½ lb) ground lamb or beef

• 1 large onion, finely chopped

• 2 medium tomatoes, finely chopped

• 2 green peppers, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons tomato paste

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• 1 teaspoon red chili flakes (optional, for spice)

• ½ teaspoon salt

• 2 tablespoons olive oil

• 2 tablespoons fresh parsley, finely chopped

  
  

To Serve

• Lemon wedges

• Fresh parsley

• Sliced tomatoes and cucumbers

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Instructions

Make the Dough

• In a large mixing bowl, combine the flour, salt, sugar, and yeast.

• Gradually add the warm water and olive oil while kneading until a smooth dough forms. This should take about 8–10 minutes by hand or 5 minutes with a mixer.

• Cover the dough with a damp cloth and let it rest for about 1 hour, or until it doubles in size.

  
  

Prepare the Topping

• In a large bowl, mix the ground meat, onion, tomatoes, peppers, garlic, tomato paste, paprika, cumin, chili flakes, salt, olive oil, and parsley. Combine thoroughly to form a paste-like mixture.

  
  

Divide and Roll Out the Dough

• Once the dough has risen, divide it into 8 equal balls.

• Roll each ball into a thin, round sheet (approximately 25cm or 10 inches in diameter) on a lightly floured surface.

  
  

Assemble the Lahmacun

• Preheat your oven to 250°C (480°F) or the highest temperature your oven allows. Place a baking tray or pizza stone in the oven to heat.

• Spread a thin layer of the meat mixture evenly over each rolled-out dough.

  
  

Bake

• Transfer the lahmacun to the hot baking tray or pizza stone. Bake for 6–8 minutes, or until the edges are slightly crispy and the topping is cooked through.

  
  

Serve

• Remove from the oven and stack the lahmacun on a plate. Cover with a clean kitchen towel to keep them soft.

• Serve with fresh parsley, lemon wedges, and sliced tomatoes or cucumbers. Squeeze lemon juice over the lahmacun, roll it up, and enjoy!