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Lahmacun served
Crispy Turkish lahmacun topped with a spiced minced meat and herb mixture, ready to be rolled.

Lahmacun

Author: Flavelo
Recipes Main Courses
Often called 'Turkish pizza', Lahmacun (pronounced: lahmad-joon) is actually a super-thin, crispy flatbread topped with a spicy meat ragout. The secret is the thinness of the dough and the juiciness of the topping: vegetables are blended with the meat into a paste, which becomes part of the dough during baking. Traditionally not sliced, but drizzled with lemon juice, rolled up with parsley and onion, and eaten like a pancake.
🕒 Prep Time 30 mins
🍳 Cook Time 8 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Turkish-Middle Eastern

Ingredients

Equipment Needed

  • Food processor (for vegetables)
  • Baking parchment or pizza stone
  • Rolling pin

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Prepare the dough: knead the flour, water, yeast and salt into a pliable, medium-soft dough for 8-10 minutes. Cover and let prove for 60 minutes.

Tip: The dough should be soft but not sticky. Long kneading is important for stretchability.
2 ✓

For the topping, put the vegetables (onion, pepper, tomato, garlic, parsley) into a food processor and blitz almost to a pulp.

Tip: It shouldn't be chunky, rather like a thick salsa. This moisture is needed for the meat!
3 ✓

Mix the vegetable pulp with the minced meat and spices by hand, thoroughly. You should get a relatively loose, spreadable paste.

Tip: If too dry (because the meat is lean), add a little water or tomato juice.
4 ✓

Preheat the oven to maximum (250°C), with the tray inside.

Tip: Sudden heat is key here.
5 ✓

Divide the dough into 4-6 balls. On a floured surface roll them out wafer-thin (approx. 2 mm).

Tip: Oval or round shape is fine, thinness is what matters.
6 ✓

Spread the dough thinly with the meat paste. Press into the dough with your fingers.

Tip: Don't pile it up! Just cover the dough, otherwise it won't cook through and the dough will be soggy.
7 ✓

Place on the hot tray (with parchment), and bake for 6-8 minutes until the edges start to brown.

Tip: Bakes very quickly, don't leave it unattended!
8 ✓

To serve, pile with fresh parsley, drizzle with lemon juice, and roll up.

Tip: The acidity of the lemon cuts through the fattiness of the meat.

Recipe FAQ

Why was the topping dry?
The lahmacun ragout needs lots of vegetables (tomato, pepper), because their moisture cooks the dough. Do not squeeze out their juice!
How do I keep it soft for rolling?
Immediately after baking, stack the finished lahmacuns and cover with a tea towel. They will soften in their own steam.

Ingredients

  • 300 g Plain flour
  • 200 ml Lukewarm water
  • 10 g Fresh yeast (or 3g dried)
  • 5 g Salt
  • 200 g Minced meat (Lamb is best, or fatty beef)
  • 2 pieces Tomatoes (peeled)
  • 1 piece Red pointed pepper or Green pepper
  • 1 piece Brown onion
  • 2 cloves Garlic
  • 1 bunch Fresh parsley
  • 5 g Spices (paprika, cumin, salt, pepper)