Turkish Lahmacun: Crispy Baked Flatbread with Spiced Lamb
Authentic Turkish Lahmacun is a thin, crispy flatbread topped with a flavorful mixture of ground meat, vegetables, herbs, and warm spices. Often called “Turkish pizza,” lahmacun is light, aromatic, and traditionally served rolled with parsley and a squeeze of lemon. Perfect for sharing, family meals, or special occasions.
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Lahmacun is a staple of Turkish and Middle Eastern cuisine, dating back centuries. Unlike Western pizza, it features a paper-thin dough and a finely chopped, spiced meat topping that cooks quickly at high heat. Traditionally baked in stone ovens, this homemade version recreates that authentic texture and flavor right in your kitchen.
Why You Will Love This Recipe
- Authentic Turkish flavor at home
- Thin, crispy crust with juicy topping
- Perfect for gatherings and sharing
- Freezer-friendly and make-ahead friendly
- Customizable spice level
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Authentic Turkish Lahmacun
Step 1: In a large bowl, mix flour and salt. Gradually add the yeast, olive oil, and remaining water until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise 1-2 hours until doubled in size.
Step 2: In a large bowl, combine ground meat, onion, tomato, peppers, garlic, tomato paste, red pepper paste, spices, and salt.
Mix well, then stir in parsley and lemon juice until spreadable.
Step 3: Preheat oven to 450°F. Place an inverted baking sheet or pizza stone inside to heat.
Step 4: Divide the dough into eight equal balls. Roll each ball into a thin 8-10 inch (20-25 cm) circle.
Step 5: Spread a thin layer of meat mixture over each dough circle, pressing gently.
Transfer to the hot baking surface and bake for 6-8 minutes, until the edges are crisp and the topping is cooked.
Step 6: Serve hot with parsley, lemon juice, and optional sumac.
Expert Tips
- Lahmacun is meant to be light and crisp, not thick or bready, so thinner dough always gives a better result than rolling it generously.
- The flavor improves when the topping ingredients are very finely chopped, allowing the spices to distribute evenly across the flatbread.
- Baking on a very hot surface helps prevent soggy centers and keeps the flatbread crisp underneath.
- Lahmacun is traditionally served fresh, but it holds well for short gatherings since it stays flavorful even as it cools.
- Serving lemon and herbs on the side lets everyone adjust brightness and balance to their taste.
Serving Ideas & Variations
- Serve lahmacun rolled or folded with fresh parsley and a generous squeeze of lemon for a classic presentation.
- Cut each flatbread into wedges and arrange on a platter for an easy party appetizer or grazing table addition.
- Pair with a simple cucumber and tomato salad, pickled vegetables, or a yogurt-based dip to balance the flavors.
- Lahmacun also pairs well with a larger Middle Eastern–inspired spread of flatbreads, dips, and fresh vegetables.
Crispy Authentic Turkish Lahmacun FAQs
No, it’s thinner and lighter, and it uses a spiced meat topping instead of cheese.
Yes, refrigerate overnight and bring to room temperature before rolling.
Yes, use a hot cast-iron skillet and cover briefly to cook through.
Refrigerate up to 3 days or freeze up to 2 months.
This usually happens when the oven or baking surface is not hot enough. Lahmacun needs high heat from below to cook quickly and stay crisp.
No. Lahmacun relies on a spiced meat topping rather than cheese, which keeps the flatbread light and crisp.
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Turkish Lahmacun (Turkish Flatbread with Spiced Meat)
Equipment
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or dough scraper
- Rolling Pin
- Baking sheet or pizza stone
- Parchment paper (optional)
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1 packet active dry yeast or instant yeast (7 g)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1-1¼ cups water warm (about 105°F)
- 2 tablespoons olive oil
For the Topping
- ½ lb ground lamb
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 1 small red bell pepper finely chopped
- 1 small green bell pepper finely chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons red pepper paste optional
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ¼ cup fresh parsley finely chopped
- Juice of 1 lemon
For Serving
- Fresh parsley
- Lemon wedges
- Sumac optional
Instructions
- If using active dry yeast, dissolve it in about 3 tablespoons of the warm water along with the sugar and let it sit for 5 to 10 minutes until frothy. If using instant yeast, skip this step.
- In a large bowl, combine the flour and salt. Make a well in the center and add the activated yeast or instant yeast, olive oil, and remaining warm water gradually, mixing until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 2 hours, until doubled in size.
- While the dough rises, prepare the topping by combining the ground lamb, onion, tomato, red and green bell peppers, garlic, tomato paste, red pepper paste, cumin, paprika, black pepper, and salt in a large bowl.
- Mix thoroughly until well combined, then stir in the chopped parsley and lemon juice. The mixture should be thick and spreadable.
- Preheat the oven to 450℉ and place an inverted baking sheet or pizza stone inside to heat.
- Once the dough has risen, divide it into eight equal portions and roll each portion into a ball. On a lightly floured surface, roll each dough ball into a thin circle about 8 to 10 inches in diameter.
- Spread a thin, even layer of the meat mixture over each dough round, gently pressing it into the dough with the back of a spoon.
- Carefully transfer the prepared lahmacun to the preheated baking sheet and bake for 6 to 8 minutes, until the edges are crisp and the topping is fully cooked.
- Repeat with the remaining lahmacun as needed, baking in batches. Serve hot with fresh parsley, lemon wedges, and a sprinkle of sumac.
Notes
- Lahmacun is traditionally served rolled or folded with fresh herbs and lemon juice, making it easy to eat by hand.
- The meat mixture should be spread very thinly so it cooks through quickly and evenly in the hot oven.
- If the topping feels too wet, let it rest for 5 minutes and stir again before spreading.
- An inverted baking sheet or pizza stone helps create a crisp base similar to traditional ovens.
- Lahmacun is best enjoyed hot, straight from the oven, but leftovers can be reheated briefly in a hot oven to restore crispness.
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- A golden, crunchy coating gives these bite-sized appetizers a texture that immediately pulls you in. These crispy cauliflower bites stay tender inside while holding a firm, crackly exterior that pairs perfectly with the cool yogurt dill sauce. It’s a simple fried cauliflower appetizer that feels fun, satisfying, and impossible to stop eating.
- This cheesy garlic pull-apart bread comes out of the oven golden, melty, and impossible to walk past without pulling off a piece. Every piece is soaked in garlic butter and filled with warm, stretchy cheese. It’s the kind of shareable appetizer that works for parties, family dinners, or any night you want something comforting on the table.
- Smoked salmon avocado bruschetta is the kind of appetizer that quietly steals attention on a party table. Creamy, fresh, and elegant, it fits right in with brunch spreads, cocktail hours, and anything in between. It looks thoughtful, tastes familiar, and never feels overdone.
