Turkish Lahmacun

Posted on 2024-09-11

During my travels through Turkey, I fell in love with the vibrant flavors and rich history of its cuisine. One dish that captured my heart was Lahmacun, often referred to as “Turkish pizza.” It’s a delicious, thin flatbread topped with a flavorful mixture of ground meat, fresh vegetables, and fragrant spices. This beloved street food can be found throughout Turkey, from bustling city markets to quaint village bakeries, and it’s always served fresh and hot with a garnish of parsley and a squeeze of lemon.

Lahmacun’s simplicity is what makes it so special. The combination of tender meat, finely chopped vegetables, and aromatic spices like cumin and paprika creates a savory topping that’s irresistible. This recipe brings a taste of Turkey into your kitchen, allowing you to recreate the authentic flavors I enjoyed during my vacation.

Servings: 8 Lachmacun
Prep Time: 30 minutes
Cook Time: 6-8 minutes per batch
Rising Time: Minimum 1 hour
Total Time: Approximately 1 hour 45 minutes to 2 hours 15 minutes

Ingredients

For the Dough:

500g (4 cups) All-Purpose Flour
7g (1 packet) Active Dry Yeast or Instant Yeast
1 tsp Sugar
1 tsp Salt
250-300ml (1 to 1 1/4 cups) Warm Water (about 40°C or 105°F)
2 tbsp Olive Oil

For the Topping:

250g (1/2 lb) Ground Lamb or Beef
1 medium Onion, finely chopped
1 medium Tomato, finely chopped
1 Red Bell Pepper, finely chopped
1 Green Bell Pepper, finely chopped
2 cloves Garlic, minced
2 tbsp Tomato Paste
2 tbsp Red Pepper Paste (optional, for extra heat)
1/2 tsp Ground Cumin
1/2 tsp Ground Paprika
1/2 tsp Ground Black Pepper
1 tsp Salt
1/4 cup Fresh Parsley, chopped
Juice of 1 Lemon

To Serve:

Fresh parsley
Lemon wedges
Sumac (optional)

Instructions

For the Dough

If using active dry yeast, dissolve it in a small bowl with 50ml of warm water and the sugar. Let it sit for 5-10 minutes until frothy. If using instant yeast, skip this step and mix it directly with the flour.

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast (or instant yeast) and the olive oil. Gradually pour in the remaining warm water, mixing with your hand or a wooden spoon until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

For the Topping:
In a large bowl, combine the ground meat, chopped onion, tomato, red and yellow bell peppers, minced garlic, tomato paste, red pepper paste (if using), cumin, paprika, black pepper, and salt. Mix thoroughly until well combined.

Stir in the chopped parsley and lemon juice. The mixture should be thick and spreadable.

Preheat your oven to 230°C (450°F) and place an inverted baking sheet in the oven to heat.
After the dough has risen, divide it into 8 equal portions. Roll each portion into a ball.
On a lightly floured surface, roll each dough ball into a thin circle, about 20-25 cm (8-10 inches) in diameter.

Spread a thin layer of the meat mixture evenly over each rolled-out dough circle, pressing it gently into the dough with the back of a spoon.

Transfer the prepared lahmacun to the preheated baking sheet. Bake for 6-8 minutes, or until the edges are crisp and the topping is fully cooked.

If needed, bake in batches, depending on the size of your oven.
Serve the lahmacun hot, garnished with fresh parsley and a squeeze of lemon juice. Optionally, sprinkle with sumac for a tangy flavor.