Lahmacun is a thin, crispy Turkish flatbread topped with a savory mixture of ground meat, finely chopped vegetables, and warm spices. Often called Turkish pizza, it is traditionally baked in a wood-fired oven, but you can achieve excellent results at home with a hot baking stone or steel. This recipe focuses on the techniques that give you a crackly, blistered base and a juicy, well-seasoned topping without sogginess.
Ingredients
- For the dough:
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) fine salt
- 1 teaspoon (4 g) instant yeast
- 1 ¼ cups (300 ml) warm water (about 105°F/40°C)
- 2 tablespoons (30 ml) olive oil
- For the topping:
- 1 lb (450 g) ground lamb or beef (80% lean)
- 1 medium onion, finely grated (about ½ cup / 75 g)
- 2 cloves garlic, minced
- 1 large tomato, seeded and finely diced (about ¾ cup / 150 g)
- 2 tablespoons (30 g) tomato paste
- 1 tablespoon (15 ml) red pepper paste (or extra tomato paste)
- 1 small green bell pepper, finely diced (about ½ cup / 75 g)
- ½ cup (20 g) fresh parsley, finely chopped
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) smoked paprika
- ½ teaspoon (2 g) ground sumac (optional)
- ½ teaspoon (2 g) red pepper flakes (adjust to taste)
- ½ teaspoon (2 g) black pepper
- 1 teaspoon (5 g) salt
- 2 tablespoons (30 ml) olive oil
- For serving: fresh lemon wedges, fresh parsley leaves, and optional pickled peppers
Instructions
- Make the dough: In a large bowl, mix the flour and salt. In a measuring cup, combine the warm water, yeast, and olive oil. Pour the wet ingredients into the dry and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour, or until doubled.
- Prepare the topping: In a large bowl, combine the ground meat, grated onion, garlic, tomato, tomato paste, red pepper paste, bell pepper, parsley, cumin, paprika, sumac (if using), red pepper flakes, black pepper, salt, and olive oil. Mix with your hands until everything is well combined. The mixture should be spreadable, not too thick. If it seems dry, add 1–2 tablespoons (15–30 ml) of cold water. Cover and refrigerate while the dough rises.
- Preheat the oven: Place a baking stone or upside-down heavy sheet pan on the middle rack. Preheat the oven to 500°F (260°C) for at least 30 minutes before baking.
- Divide and roll the dough: Punch down the dough and divide into 8 equal pieces (about 90 g each). Keep them covered with a damp towel. On a lightly floured surface, roll one piece into a very thin circle, about 10–12 inches (25–30 cm) in diameter. It should be almost translucent.
- Spread the topping: Place the rolled dough on a piece of parchment paper. Spread about ¼ cup (60 ml) of the meat mixture evenly over the dough, leaving a ½-inch (1 cm) border. Use a spatula or the back of a spoon to press the topping thinly and evenly.
- Bake: Slide the parchment with the lahmacun onto the hot stone or pan. Bake for 3–4 minutes, until the edges are golden and the topping is cooked through. The bottom should be crisp and lightly charred in spots.
- Repeat: While one lahmacun bakes, roll and top the next. Keep baked lahmacun warm in a low oven (200°F/95°C) on a wire rack.
- Serve: Serve hot with lemon wedges and fresh parsley. To eat, squeeze lemon over the top, roll it up, and enjoy.
Tips
- Don’t skip the resting time: The dough needs a full hour to relax and develop gluten, which makes it easy to roll thin without springing back.
- Use a hot surface: A baking stone or steel gives the best crispiness. If you don’t have one, use the back of a heavy sheet pan preheated in the oven.
- Spread the topping thinly: If the topping is too thick, it won’t cook through before the crust burns. Aim for a thin, even layer.
- Adjust the spice: Turkish red pepper paste adds a distinct flavor; if you can’t find it, use extra tomato paste and a pinch more red pepper flakes.
Serving Suggestions
Lahmacun is traditionally served with fresh lemon wedges, parsley, and sometimes pickled peppers. Roll it up with a squeeze of lemon and eat with your hands. It also pairs well with a simple salad of sliced tomatoes, cucumbers, and red onion dressed with olive oil and sumac. For a more filling meal, serve it alongside a bowl of lentil soup or stuffed with fresh herbs and a dollop of plain yogurt.
Variations
- Vegetarian: Replace the ground meat with finely chopped mushrooms and cooked lentils. Sauté the mushrooms to release moisture, then mix with the other topping ingredients.
- Spicier: Add more red pepper flakes or a finely chopped fresh chili to the topping mixture.
- Chicken: Use ground chicken or turkey instead of lamb/beef; add a little olive oil to keep it moist.
- Gluten-free: Use a gluten-free all-purpose flour blend, but note the dough will be more delicate; roll it between two sheets of parchment paper.
Storage and Reheating
Lahmacun is best eaten fresh, but leftovers can be stored in the refrigerator for up to 3 days. Stack them with parchment paper between each piece to prevent sticking, and wrap tightly in plastic wrap or foil. To reheat, place on a hot skillet or griddle over medium-high heat for 1–2 minutes per side, or bake in a 400°F (200°C) oven for 3–4 minutes. Avoid microwaving, as it makes the crust chewy. You can also freeze baked lahmacun for up to 2 months; thaw overnight in the refrigerator and reheat as above.
Frequently Asked Questions
Why is my lahmacun soggy? Sogginess usually comes from a topping that is too wet or a crust that is too thick. Make sure to drain the tomatoes well and spread the topping thinly. Also, a very hot oven (500°F/260°C) is essential to crisp the bottom quickly.
Can I use a regular baking sheet instead of a stone? Yes, but preheat the sheet pan in the oven for 30 minutes. Place the lahmacun on the hot pan directly (no parchment) for the crispiest result. If using parchment, it will still work but may take a minute longer.
What is the best meat for lahmacun? Ground lamb is traditional and has the most flavor, but ground beef (80% lean) works well. Avoid extra-lean meat, as it can dry out during the short baking time.
Can I make the dough ahead of time? Yes, you can refrigerate the dough after kneading for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling. You can also freeze the dough for up to 3 months.
Is it necessary to use red pepper paste? No, but it adds a distinct sweet-spicy flavor. If you skip it, increase the tomato paste and add a little more paprika or red pepper flakes to compensate.
How do I know when the lahmacun is done? The edges should be golden brown and the topping should look cooked, not raw. The bottom should be crisp and have a few charred spots. If the topping is browning too fast, reduce the oven temperature to 475°F (245°C).
Related
- Khachapuri Recipe: Georgian Cheese Bread
- Khachapuri with Egg: Georgian Cheese Boat Recipe
- Knorr Schnitzel Mix: Easy German-Style Schnitzel
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).