A savory Turkish flatbread, thin and crispy, topped with a flavorful mix of minced meat, vegetables, and spices. Often referred to as Turkish pizza, it’s a delightful and aromatic dish.
Lahmacun: Turkish Pizza Delight
A savory Turkish flatbread, thin and crispy, topped with a flavorful mix of minced meat, vegetables, and spices. Often referred to as Turkish pizza, it's a delightful and aromatic dish.
Ingredients
- 300 g all-purpose flour plus extra for dusting
- 180 ml warm water
- 7 g active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 300 g lean ground beef or lamb
- 1 medium onion finely chopped
- 1 medium red bell pepper finely chopped
- 1 medium tomato finely diced
- 2 cloves garlic minced
- 1/2 cup fresh parsley finely chopped
- 1 tbsp red pepper paste (biber salçası)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp red pepper flakes or to taste
- 1/2 tsp black pepper
- 1 tsp salt or to taste
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- While the dough rises, prepare the topping. In a bowl, combine ground meat, finely chopped onion, red bell pepper, tomato, minced garlic, and chopped parsley.
- Add red pepper paste, tomato paste, cumin, paprika, red pepper flakes, black pepper, and salt to the meat mixture. Mix thoroughly until all ingredients are well combined.
- Preheat your oven to 250°C (480°F) with a pizza stone or baking sheet inside for at least 20 minutes.
- Punch down the risen dough and divide it into 6-8 equal pieces. Roll each piece into a very thin, round flatbread (about 20-25 cm in diameter).
- Spread a thin, even layer of the meat topping over each dough circle, almost to the edges.
- Carefully transfer one lahmacun to the hot pizza stone or baking sheet. Bake for 5-8 minutes, or until the crust is golden and crispy and the meat is cooked through.
- Remove from the oven, and repeat with the remaining lahmacuns. Serve immediately with lemon wedges and fresh parsley.
Notes
Serve lahmacun hot with fresh lemon wedges, a sprinkle of chopped fresh parsley, and a simple onion-parsley salad. For an extra touch, offer creamy labneh or a smoky aubergine dip alongside.
