Lahmacun, often called Turkish pizza, is a thin, crispy flatbread topped with a spiced mixture of ground beef, tomatoes, peppers, and herbs. It’s a street-food staple across Turkey and the Levant, and this version brings the authentic flavors home with a straightforward dough and a boldly seasoned meat topping. The key is a very thin crust and a juicy, flavorful topping that cooks quickly at high heat.
Ingredients
- For the dough:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- 1 tablespoon olive oil
- For the topping:
- 1 lb (450 g) ground beef (80/20 or 85/15)
- 1 medium onion, finely grated or minced
- 2 cloves garlic, minced
- 1 large tomato, seeded and finely diced (about 1 cup)
- 1/2 cup (75 g) finely diced green bell pepper
- 2 tablespoons tomato paste
- 1 tablespoon red pepper paste (or extra tomato paste)
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground sumac (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons olive oil
- 1/4 cup (60 ml) cold water
- For serving: fresh parsley, lemon wedges, sliced tomatoes, and sumac onions (optional)
Instructions
- Make the dough: In a large bowl, combine the flour, instant yeast, and salt. Add the warm water and olive oil. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6 minutes. Place the dough 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.
- Prepare the topping: While the dough rises, make the meat mixture. In a medium bowl, combine the ground beef, grated onion, garlic, diced tomato, bell pepper, tomato paste, red pepper paste, cumin, paprika, sumac (if using), salt, black pepper, red pepper flakes, olive oil, and cold water. Use your hands or a spoon to mix until everything is well combined and the mixture is almost paste-like. The water helps keep the topping moist during baking. Cover and refrigerate until the dough is ready.
- Preheat the oven: Place a pizza stone or an inverted baking sheet on the middle rack of your oven. Preheat to 500°F (260°C) or as high as your oven goes (some ovens max at 475°F / 246°C). Let the stone or sheet heat for at least 30 minutes.
- Divide and roll the dough: Punch down the risen dough and divide it into 4 equal pieces (about 130 g each). On a lightly floured surface, roll each piece into a very thin circle or oval, about 10–12 inches (25–30 cm) in diameter and roughly 1/8 inch (3 mm) thick. Keep the unrolled pieces covered with a towel to prevent drying.
- Assemble the lahmacun: Spread about 1/4 of the meat mixture evenly over one dough circle, leaving a small border at the edge. Use a spatula or the back of a spoon to press the topping thin; it should be a very thin layer. The topping will shrink and cook into the dough.
- Bake: Carefully transfer the topped dough to the hot pizza stone or baking sheet. Bake for 4–6 minutes, until the edges are golden and crisp and the meat is cooked through. The topping should be sizzling and lightly browned in spots. While the first lahmacun bakes, prepare the next one on a piece of parchment paper.
- Check the temperature: To ensure safety, the ground beef must reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS). Insert the thermometer into the thickest part of the topping; it should read 160°F (71°C). If not, return to the oven for 1–2 more minutes.
- Repeat: Remove the baked lahmacun to a plate and cover loosely with foil to keep warm. Repeat with the remaining dough and topping.
- Serve: Serve hot, traditionally with fresh parsley, lemon wedges, and a simple salad of sliced tomatoes and onions. To eat, squeeze lemon over the top, add a few leaves of parsley, and roll or fold the lahmacun.
Tips
- Get the dough thin: The thinner you roll the dough, the crispier your lahmacun will be. If the dough springs back, let it rest for 5 minutes before rolling again.
- Use the right beef: 80/20 ground beef gives enough fat to keep the topping moist. If using leaner beef, add an extra tablespoon of olive oil or water to the topping.
- Don’t overmix the topping: Mix just until combined; overmixing can make the meat tough. The cold water is key to a spreadable, juicy topping.
- No pizza stone? Use a heavy baking sheet inverted and preheated. If you don’t have either, bake directly on a preheated regular sheet pan, but the crust may be slightly less crisp.
Serving Suggestions
Serve lahmacun as a main with a side of pickled vegetables, a simple Turkish salad (cucumber, tomato, onion, parsley, lemon, olive oil), and a dollop of plain yogurt or cacık (tzatziki-style). For a traditional meal, wrap the lahmacun around fresh parsley, sliced tomatoes, and a squeeze of lemon. It also makes a great appetizer cut into wedges.
Variations
- Chicken or lamb: Substitute ground lamb or chicken for the beef. For chicken, use ground chicken thigh for more moisture; cooking temperature remains 160°F (71°C) for ground poultry.
- Spicy version: Add 1–2 teaspoons of Turkish isot pepper (or Aleppo pepper) to the topping for a smoky heat.
- Vegetarian: Replace the beef with finely chopped mushrooms and lentils, or use a plant-based ground meat substitute. Adjust seasoning and cook until heated through.
- Cheese topping: Some regions add a sprinkle of crumbled feta or mozzarella in the last minute of baking. This is not traditional but delicious.
Storage and Reheating
Store leftover lahmacun in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until hot and crispy. You can also reheat in a dry skillet over medium heat for 2–3 minutes per side. Avoid microwaving, as it makes the crust soggy. For longer storage, you can freeze baked lahmacun (separate layers with parchment) for up to 2 months; reheat from frozen in a 400°F (200°C) oven for 8–10 minutes.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator for up to 24 hours. Bring it to room temperature for 30 minutes before rolling.
Why is my topping watery? If you use tomatoes that are too juicy, the topping can become watery. Seed the tomatoes and let them drain in a colander for 10 minutes before adding. Also, don’t skip the cold water—it helps bind the mixture, but too much liquid can make it runny.
Can I bake lahmacun on a grill? Yes, a hot grill works well. Preheat the grill to high, place the topped dough directly on the grates, and cook with the lid closed for 3–5 minutes. Watch carefully to prevent burning.
What is red pepper paste? It’s a thick, concentrated paste made from red peppers, common in Middle Eastern cooking. If you can’t find it, substitute with extra tomato paste and a pinch of red pepper flakes.
How do I get the topping to stick? Press the topping firmly into the dough with your fingers or a spatula. The cold water in the mixture helps it adhere. Also, don’t overload the topping; a thin layer is best.
Can I use whole wheat flour? Yes, you can replace up to half of the all-purpose flour with whole wheat. The dough will be a bit denser and less elastic, so let it rest longer after kneading.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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