Lahmacun is a thin, crispy Turkish flatbread topped with a spiced mixture of ground meat and finely chopped vegetables. This version, inspired by the style served at Lahmacun House in Trabzon, features a slightly thicker, chewier crust and a generous, juicy topping. It works because the dough is rolled paper-thin and baked at a very high temperature, giving you a perfect balance of crisp edges and tender center.
Ingredients
- For the dough:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon instant yeast
- 3/4 cup (180 ml) warm water (about 110°F/43°C)
- 2 tablespoons (30 ml) olive oil
- For the topping:
- 1/2 lb (225 g) ground lamb or beef (not too lean)
- 1 medium onion, finely grated
- 2 cloves garlic, minced
- 1 large tomato, grated (about 1/2 cup/120 ml pulp)
- 1/4 cup (60 ml) tomato paste
- 1/4 cup (60 ml) red bell pepper, finely chopped
- 1/4 cup (60 ml) fresh flat-leaf parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons (30 ml) olive oil, for the topping
- 2 tablespoons (30 ml) lemon juice
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the warm water and olive oil. Stir 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.
- Prepare the topping: While the dough rises, combine all the topping ingredients in a medium bowl: ground meat, grated onion, garlic, grated tomato, tomato paste, red pepper, parsley, cumin, paprika, black pepper, salt, red pepper flakes (if using), olive oil, and lemon juice. Mix well with your hands until the mixture is a spreadable paste. Cover and refrigerate until ready to use.
- 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. Let the stone heat for at least 30 minutes.
- Divide the dough: Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a ball, cover with a damp towel, and let rest for 10 minutes.
- Roll out the dough: On a lightly floured surface, roll one ball into a very thin circle, about 10 inches (25 cm) in diameter and 1/8 inch (3 mm) thick. It should be almost translucent. Keep the other balls covered.
- Spread the topping: Place the rolled dough on a piece of parchment paper. Spread about 1/4 of the meat mixture evenly over the surface, leaving a 1/2-inch (1 cm) border. Use a spoon or your fingers to press the topping into the dough.
- Bake: Carefully slide the parchment paper with the lahmacun onto the hot stone. Bake for 4–5 minutes, until the edges are golden and crisp and the topping is cooked through. The meat should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS).
- Repeat: While the first lahmacun bakes, roll out the next one. Keep baked lahmacun warm under a clean towel. Repeat with the remaining dough and topping.
- Serve: Serve hot, with lemon wedges, fresh parsley, and optional sumac onions.
Tips
- Use a hot stone: A pizza stone or baking steel gives the best crisp bottom. If you don’t have one, use an inverted heavy baking sheet preheated in the oven.
- Don’t overwork the topping: Mix the meat mixture just until combined. Overmixing can make the topping tough.
- Adjust the heat: If your oven doesn’t reach 500°F (260°C), bake at the highest setting, but increase the time slightly and watch closely.
- Make-ahead: The topping can be made a day ahead and stored in the fridge. The dough can be made and refrigerated overnight after the first rise.
Serving Suggestions
Lahmacun is traditionally served with fresh lemon wedges, a sprinkle of sumac, and a handful of fresh parsley. Roll it up with a few slices of tomato, cucumber, and a dollop of plain yogurt or a drizzle of pomegranate molasses. It also pairs well with a simple salad of shredded lettuce, red onion, and a lemony vinaigrette.
Variations
- Vegetarian: Replace the ground meat with finely chopped mushrooms or lentils, sautéed with the same spices and tomato paste.
- Spicy: Add more red pepper flakes or a chopped fresh chili to the topping for extra heat.
- Cheese: Sprinkle a little crumbled feta or mozzarella over the topping before baking for a cheesy version.
- Chicken: Use ground chicken or turkey, but add a tablespoon of olive oil to keep it moist.
Storage and Reheating
Store leftover lahmacun in an airtight container in the refrigerator for up to 3 days. To reheat, place in a dry skillet over medium heat for 1–2 minutes per side, or in a 375°F (190°C) oven for 5 minutes. Avoid the microwave, which makes the crust soggy. You can also freeze baked lahmacun between sheets of parchment paper in a zip-top bag for up to 2 months; reheat from frozen in a hot oven for 5–7 minutes.
Frequently Asked Questions
Can I use bread flour instead of all-purpose? Yes, bread flour will give a slightly chewier crust. You may need to add a little more water if the dough feels dry.
Why is my dough not stretching thin? If the dough springs back, it hasn’t rested enough. Let it rest for another 10 minutes, then try again. Also, make sure your surface is lightly floured so it doesn’t stick.
Can I grill lahmacun instead of baking? Yes, you can cook it on a hot grill for 2–3 minutes per side. Use a pizza peel or a piece of cardboard to flip it carefully.
What if I don’t have a pizza stone? Use an inverted heavy baking sheet, preheated in the oven for at least 20 minutes. It works almost as well.
How do I know when the topping is cooked? The meat should be no longer pink and the internal temperature should read 160°F (71°C) on an instant-read thermometer. The edges of the dough will be golden and crisp.
Can I make the dough in a bread machine? Yes, use the dough cycle according to your machine’s instructions, then proceed from the shaping step.
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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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