Lahmacun, often called Turkish pizza, is a thin, crispy flatbread topped with a spiced mixture of minced lamb or beef, tomatoes, peppers, and herbs. It’s a beloved street food across Turkey and the Middle East, and it works brilliantly in a home oven because the topping is spread so thin it cooks in minutes. This recipe gives you a genuinely crisp base and a rich, savoury topping that tastes just like the real thing.
Ingredients
- For the dough: 300 g (2 ½ cups) strong white bread flour, plus extra for dusting
- For the dough: 7 g (2 ¼ tsp) instant yeast
- For the dough: 1 tsp sugar
- For the dough: 1 tsp salt
- For the dough: 200 ml (¾ cup + 2 tbsp) warm water
- For the dough: 2 tbsp olive oil
- For the topping: 250 g (9 oz) minced lamb or beef (20% fat is ideal)
- For the topping: 1 large tomato, grated (about 100 g / ½ cup)
- For the topping: 1 small onion, grated or very finely chopped (about 50 g / ¼ cup)
- For the topping: 1 green bell pepper, finely chopped (about 100 g / ¾ cup)
- For the topping: 2 tbsp tomato paste
- For the topping: 1 tbsp red pepper paste (or extra tomato paste)
- For the topping: 2 cloves garlic, minced
- For the topping: 1 tsp ground cumin
- For the topping: 1 tsp smoked paprika
- For the topping: ½ tsp ground cinnamon (optional, but traditional)
- For the topping: ½ tsp chilli flakes (adjust to taste)
- For the topping: ½ tsp salt
- For the topping: ¼ tsp black pepper
- For the topping: 3 tbsp olive oil
- For the topping: 2 tbsp chopped fresh parsley or coriander
- To serve: lemon wedges, fresh parsley, sumac (optional)
Instructions
- Make the dough: In a large bowl, mix the flour, yeast, sugar, and salt. Add the warm water and olive oil, 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 a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Make the topping: While the dough rises, combine all the topping ingredients in a bowl: minced meat, grated tomato, onion, bell pepper, tomato paste, red pepper paste, garlic, cumin, paprika, cinnamon (if using), chilli flakes, salt, black pepper, olive oil, and fresh herbs. Mix well with your hands or a spoon until everything is evenly combined. The mixture should be spreadable but not watery. Cover and refrigerate until needed.
- Preheat the oven: Place a pizza stone or an inverted baking sheet on the middle rack of your oven. Preheat to 250°C (480°F) or the highest setting your oven goes to. If your oven has a grill/broiler, you can use it for the last minute to char the edges.
- Shape the bases: Punch down the risen dough and divide into 4 equal pieces. On a lightly floured surface, roll each piece into a very thin circle or oval, about 25 cm (10 inches) in diameter. The dough should be almost translucent – thinner than a standard pizza base.
- Spread the topping: Place one rolled-out base on a piece of baking paper. Spread about a quarter of the meat mixture evenly over the surface, leaving a 1 cm (½ inch) border. Use a spatula or the back of a spoon to press the topping into a very thin, even layer – you should be able to see the dough through it in places.
- Bake: Carefully slide the lahmacun (with the paper) onto the hot pizza stone or baking sheet. Bake for 4–6 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 per USDA FSIS guidelines – check with a food thermometer if you’re unsure. While one bakes, roll out the next base.
- Finish and serve: Remove from the oven and immediately squeeze a little lemon juice over the top. Serve hot, rolled up with fresh parsley and a sprinkle of sumac if you like.
Tips
- Get the dough thin: The key to crispy lahmacun is rolling the dough as thin as possible. If it springs back, let it rest for 5 minutes before rolling again.
- Use a hot oven: A very hot oven is essential. If your oven only goes to 220°C (425°F), cook for 6–8 minutes and expect a slightly softer base.
- Don’t over-wet the topping: Grate the tomato and squeeze out excess juice if it looks watery. A wet topping will make the base soggy.
- No pizza stone? Use the back of a heavy baking sheet – just make sure it’s fully preheated. You can also cook lahmacun in a frying pan on high heat for 2–3 minutes per side.
Serving Suggestions
Lahmacun is traditionally served with a squeeze of lemon, fresh parsley, and a sprinkle of sumac. Roll it up and eat it like a wrap, or serve it flat with a side of pickled chillies, sliced red onion, and a simple salad of lettuce, tomato, and cucumber. It also pairs beautifully with a dollop of plain yogurt or a garlicky yogurt sauce.
Variations
- Chicken lahmacun: Swap the minced lamb or beef for minced chicken or turkey. Cook to 165°F (74°C) safe minimum internal temperature.
- Vegetarian: Replace the meat with finely chopped mushrooms and lentils, or use a plant-based mince. Add an extra tablespoon of olive oil to keep it moist.
- Spicy: Add more chilli flakes or a teaspoon of harissa paste to the topping for extra heat.
- Herb topping: Add chopped mint and dill to the meat mixture for a fresher flavour.
Storage and Reheating
Cooked lahmacun can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in a dry frying pan over medium heat for 1–2 minutes per side, or in a preheated oven at 200°C (400°F) for 3–4 minutes. Avoid the microwave, as it will make the base chewy. You can also freeze cooked lahmacun (separated by baking paper) for up to 2 months – thaw in the fridge overnight and reheat as above.
Frequently Asked Questions
Can I use plain flour instead of strong bread flour? Yes, but the base will be less crispy. Strong flour has more gluten, which gives a chewier, crisper texture. If using plain flour, you may need to add a little less water.
Why is my lahmacun soggy? Usually it’s because the topping is too wet or the oven isn’t hot enough. Make sure to squeeze excess liquid from the grated tomato and preheat your oven to the highest setting.
Can I make the dough ahead of time? Absolutely. After kneading, cover and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
What is red pepper paste and where can I find it? Red pepper paste (biber salçası) is a thick, concentrated paste made from red peppers. It’s available in Middle Eastern grocers or online. If you can’t find it, just use extra tomato paste and a pinch of smoked paprika.
Can I grill lahmacun instead of baking? Yes, you can cook it on a barbecue or under a hot grill. Cook for 2–3 minutes per side until charred and cooked through.
Is lahmacun the same as pizza? Not really. Lahmacun has a much thinner base and a meat-based topping that’s spread thinly, rather than a cheese and sauce topping. It’s usually eaten rolled up, not sliced.
Related
- Knorr Schnitzel Mix: Easy German-Style Schnitzel
- Lemon Schnitzel Recipe: Crispy, Bright & Easy
- Khachapuri Day: Traditions & a Full Recipe
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).