Lahmacun, the Turkish flatbread often called “Turkish pizza,” traditionally gets its character from a spiced ground meat topping. This cheese-topped version swaps the meat for a rich, herby cheese mixture that melts into a golden, bubbly layer over a crisp, chewy base. It is a satisfying vegetarian take that keeps the same bold flavors—think tangy yogurt, fresh herbs, and a hint of heat—while being quicker to assemble and perfect for weeknight dinners or casual gatherings.
Ingredients
- For the dough: 2 cups (260 g) all-purpose flour, plus extra for dusting
- For the dough: 3/4 cup (180 ml) warm water (about 110°F/43°C)
- For the dough: 1 teaspoon active dry yeast
- For the dough: 1 teaspoon sugar
- For the dough: 1/2 teaspoon salt
- For the dough: 2 tablespoons olive oil
- For the cheese topping: 1 1/2 cups (170 g) crumbled feta cheese
- For the cheese topping: 1 cup (115 g) shredded mozzarella cheese
- For the cheese topping: 1/2 cup (115 g) plain Greek yogurt (full-fat)
- For the cheese topping: 1 large egg, lightly beaten
- For the cheese topping: 2 tablespoons chopped fresh parsley
- For the cheese topping: 1 tablespoon chopped fresh mint (or 1 teaspoon dried mint)
- For the cheese topping: 1/2 teaspoon red pepper flakes (adjust to taste)
- For the cheese topping: 1/4 teaspoon black pepper
- For serving: lemon wedges, fresh parsley, and sumac (optional)
Instructions
- Make the dough: In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy. In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 30 minutes (it won’t double, but will puff slightly).
- Preheat the oven: Place a pizza stone or an inverted baking sheet on the middle rack and preheat to 475°F (245°C). If using a baking sheet, let it heat for at least 20 minutes.
- Make the cheese topping: In a medium bowl, combine the feta, mozzarella, Greek yogurt, beaten egg, parsley, mint, red pepper flakes, and black pepper. Mix until well combined. The mixture should be spreadable but not runny; if too thick, add a tablespoon of milk or water.
- Shape the bases: Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a very thin round or oval, about 1/8-inch (3 mm) thick. This is key for a crispy base.
- Top and bake: Spread a generous layer of the cheese mixture over each dough round, leaving a small border. Carefully transfer to the hot baking sheet or pizza stone. Bake for 5–7 minutes, until the edges are golden and the cheese is bubbly and lightly browned.
- Serve immediately: Remove from the oven, squeeze fresh lemon juice over the top, and sprinkle with extra parsley and sumac if desired. Serve hot, folded or rolled.
Tips
- Don’t skip the yogurt: The yogurt adds tang and helps the topping stay creamy without becoming oily. If you don’t have Greek yogurt, use regular plain yogurt, but drain it briefly in a cheesecloth to remove excess liquid.
- Roll thin: The dough should be nearly translucent. A thick base will become doughy instead of crisp. If the dough springs back, let it rest for 5 minutes before rolling again.
- Use a hot surface: A preheated pizza stone or baking sheet is essential for a crispy bottom. If using a regular baking sheet without preheating, the base will be softer.
- Adjust the heat: For a spicier version, add more red pepper flakes or a pinch of cayenne. For a milder taste, reduce or omit the flakes.
Serving Suggestions
Serve the cheese lahmacun hot, straight from the oven. Traditionally, you can fold it over and eat with your hands, or top with fresh parsley, a squeeze of lemon, and a sprinkle of sumac for extra brightness. It pairs well with a simple salad of tomatoes, cucumbers, and onions dressed with olive oil and lemon. For a heartier meal, serve alongside a bowl of lentil soup or a dollop of extra yogurt.
Variations
- Herb swap: Replace mint with fresh dill or cilantro for a different flavor profile.
- Spicy kick: Add 1–2 tablespoons of finely chopped pickled peppers (like banana peppers) to the cheese mixture.
- Vegan option: Use vegan feta and mozzarella, and replace the egg with 2 tablespoons of cornstarch mixed with 3 tablespoons of water. The topping will be a bit less creamy but still delicious.
- Add vegetables: Fold in 1/2 cup of finely chopped spinach (squeezed dry) or grated zucchini (drained) to the cheese mixture for extra moisture and color.
Storage and Reheating
Leftover cheese lahmacun can be refrigerated in an airtight container for up to 3 days. To reheat, place it in a dry skillet over medium heat for 1–2 minutes per side until the base crisps and the cheese melts. Alternatively, reheat in a toaster oven at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes the base soggy. For longer storage, freeze the baked lahmacun (stacked with parchment between layers) for up to 2 months; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use store-bought pizza dough? Yes, you can, but it will be thicker and less crispy. If using store-bought dough, roll it as thin as possible and consider baking it for a couple of minutes before adding the topping to prevent sogginess.
Why is my cheese topping runny? This usually happens if the yogurt is too watery or if you added too much liquid. Use full-fat Greek yogurt, and if the mixture looks loose, stir in a tablespoon of flour or breadcrumbs to thicken it.
Can I make the dough ahead of time? Absolutely. After kneading, cover the dough and refrigerate it for up to 24 hours. Let it come to room temperature for 30 minutes before shaping. The slow rise will add more flavor.
Is it okay to use only feta or only mozzarella? Yes, but the texture will change. All-feta will be crumblier and saltier; all-mozzarella will be milder and more stretchy. The combination gives a balanced flavor and melt.
What is sumac and can I skip it? Sumac is a tangy, dark red spice made from dried sumac berries, common in Middle Eastern cooking. It adds a lemony tartness. If you don’t have it, just use extra lemon juice.
Can I grill these instead of baking? Yes, you can cook them on a preheated grill over medium-high heat for 2–3 minutes per side. Use a perforated grill pan or a piece of foil to prevent the cheese from sticking.
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