Turkish Lahmacun (Turkish Flatbread with Spiced Meat)
Turkish lahmacun is a thin, crispy flatbread topped with a finely spiced lamb mixture and baked until golden. Often called Turkish flatbread pizza, it is light, flavorful, and easy to serve rolled, folded, or sliced. This recipe keeps the dough crisp and the topping balanced, making it well-suited for appetizers, gatherings, or a casual meal spread.
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.
