Lahmacun, often called Turkish pizza, is a thin, crispy flatbread traditionally topped with a spiced ground meat mixture. This meat alternative version uses a hearty blend of walnuts, mushrooms, and bulgur to recreate the savory, slightly smoky texture and rich flavor of the original, making it a satisfying plant-based option that even meat-eaters will enjoy. The topping is spread thin, baked until the edges are crisp, and served with fresh herbs, lemon, and a squeeze of pomegranate molasses, just like the classic.
Ingredients
- For the dough:
- 2 cups (240 g) all-purpose flour, plus more for dusting
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) olive oil
- For the topping:
- 1 cup (100 g) walnuts
- 1 cup (100 g) cremini mushrooms, cleaned and quartered
- 1/2 cup (90 g) fine bulgur (or quick-cooking bulgur)
- 1/2 cup (120 ml) hot water (for soaking bulgur)
- 1 small onion, finely grated (about 1/2 cup / 60 g)
- 2 cloves garlic, minced
- 1 medium tomato, grated (about 1/2 cup / 120 g)
- 2 tablespoons (30 g) tomato paste
- 1 tablespoon (15 g) red pepper paste (or extra tomato paste)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tablespoons (30 ml) olive oil
- Salt and black pepper to taste
- For serving:
- Lemon wedges
- Fresh parsley leaves
- Pomegranate molasses (optional)
- Sliced tomatoes, onions, and sumac (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the warm water and olive oil, and mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Soak the bulgur: While the dough rises, place the bulgur in a small bowl and pour the hot water over it. Cover and let sit for 10–15 minutes, until the water is absorbed and the bulgur is tender. Fluff with a fork and set aside.
- Pulse the walnuts and mushrooms: In a food processor, pulse the walnuts and mushrooms together until finely chopped, but not pasty. You want a crumbly, meat-like texture. Transfer to a large bowl.
- Sauté the aromatics: In a skillet over medium heat, warm the olive oil. Add the grated onion and garlic, and cook for 2–3 minutes, until soft and translucent. Add the grated tomato, tomato paste, red pepper paste (if using), smoked paprika, cumin, cinnamon (if using), red pepper flakes, salt, and black pepper. Cook for 5 minutes, stirring frequently, until the mixture thickens and darkens slightly.
- Combine the topping: Add the tomato-onion mixture to the bowl with the walnuts and mushrooms. Add the soaked bulgur and chopped parsley. Mix well until everything is evenly combined. Taste and adjust seasoning – it should be quite flavorful, as it will be spread thinly.
- Preheat the oven: Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) or as high as your oven goes. Let it heat for at least 30 minutes.
- Shape the dough: Divide the risen dough into 4 equal pieces. On a lightly floured surface, roll each piece into a very thin circle or oval, about 10–12 inches (25–30 cm) in diameter. The dough should be almost translucent.
- Spread the topping: Evenly spread about 1/2 cup (120 ml) of the topping mixture over each dough circle, leaving a small border around the edges. Press the topping gently into the dough.
- Bake: Carefully transfer one lahmacun to the hot stone or baking sheet. Bake for 3–5 minutes, until the edges are golden and crisp, and the topping is sizzling. Repeat with the remaining dough.
- Serve: Remove from the oven and serve immediately, with lemon wedges, fresh parsley, and pomegranate molasses if desired.
Tips
- Bulgur substitution: If you can’t find fine bulgur, use quinoa or cooked lentils (mashed) instead. Quinoa gives a similar texture; lentils add more protein.
- Don’t skip the soaking: The bulgur must be soaked before mixing, as it will absorb moisture from the topping and become chewy if added dry.
- Keep it thin: The dough should be rolled as thin as possible – if it’s too thick, it won’t get crispy and will taste doughy.
- Make ahead: The topping can be made up to 2 days ahead and kept refrigerated. The dough can be made a day ahead and kept in the fridge; bring to room temperature before rolling.
Serving Suggestions
Serve lahmacun hot out of the oven, rolled up with fresh parsley, a squeeze of lemon, and a drizzle of pomegranate molasses. Add sliced tomatoes, onions, and a sprinkle of sumac for a classic Turkish street-food experience. It also pairs well with a simple salad of cucumbers, tomatoes, and mint, or a bowl of lentil soup.
Variations
- Spicy: Add more red pepper flakes or a chopped fresh chili to the topping for extra heat.
- Smoky: Use smoked paprika and add a teaspoon of liquid smoke for a deeper, smoky flavor.
- Herby: Add chopped mint or dill to the topping for a fresh twist.
- Gluten-free: Use a gluten-free flour blend for the dough, and ensure your bulgur is certified gluten-free (or use quinoa).
Storage and Reheating
Store leftover lahmacun in an airtight container in the refrigerator for up to 3 days. To reheat, place in a hot skillet over medium heat for 2–3 minutes per side, or in a 400°F (200°C) oven for 5 minutes, until crisp. You can also freeze cooked lahmacun for up to 2 months; stack with parchment paper between each piece, wrap in foil, and freeze. Reheat from frozen in a hot oven until crisp.
Frequently Asked Questions
Can I make the dough without yeast? Yes, you can make a quick flatbread using baking powder: mix 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 3/4 cup water. It won’t be as chewy, but it will still work.
What can I use instead of walnuts? Use sunflower seeds or pumpkin seeds, or a combination of both. Toast them lightly for more flavor.
Is the topping supposed to be raw? No, the topping is cooked before baking. The walnuts and mushrooms are pulsed raw, but they are mixed with sautéed aromatics and then baked on the flatbread, so everything is fully cooked.
Can I make this oil-free? Yes, you can omit the olive oil in the topping and use a splash of water or vegetable broth to sauté the aromatics. The dough needs a little oil for texture, but you can substitute with applesauce or just water.
Why is my topping dry? If the topping seems dry before spreading, add a tablespoon or two of water or olive oil. It should be a spreadable paste, not crumbly.
Can I grill the lahmacun instead of baking? Yes, you can cook lahmacun on a hot grill for 2–3 minutes per side, but it’s trickier to transfer. Use a pizza peel or a flat spatula.
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