Traditional Turkish Lahmacun
Ingredients
For the Dough
- 500 g all-purpose flour
- 300 ml lukewarm water
- 7 g dry yeast
- 1 teaspoon sugar
- 1½ teaspoons salt
- 2 tablespoons olive oil
For the Meat Topping
- 400 g ground lamb or ground beef
- 2 medium tomatoes
- 1 red bell pepper
- 1 green pepper
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons tomato paste
- 1 tablespoon red pepper paste
- 1 small bunch fresh parsley
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon chilli flakes, optional
- 2 tablespoons olive oil
For Serving
- Fresh parsley
- Thinly sliced onion
- Lemon wedges
- Sumac
- Fresh tomato, optional
Preparation
1. Prepare the Dough
Mix the lukewarm water, yeast and sugar in a bowl.
Let it rest for about 5–10 minutes.
Add the flour, salt and olive oil.
Knead for approximately 8–10 minutes until the dough becomes smooth and elastic.
Cover the dough and leave it to rise for about 1 hour.
2. Prepare the Topping
Finely chop or blend the tomatoes, peppers, onion, garlic and parsley.
The mixture should be very finely chopped, but not completely liquid.
Place it in a bowl with the ground meat.
Add the tomato paste, red pepper paste, paprika, cumin, black pepper, salt, chilli flakes and olive oil.
Mix everything thoroughly by hand until the topping becomes evenly combined and spreadable.
3. Divide the Dough
Divide the dough into 8 equal pieces.
Shape each piece into a ball.
Cover and let them rest for another 10–15 minutes.
4. Shape the Lahmacun
Preheat the oven to its highest temperature, ideally 250–300°C.
Roll each dough ball into a very thin round or oval shape.
The dough should be only a few millimetres thick.
Spread a thin, even layer of the meat mixture over the entire surface, almost all the way to the edges.
Do not add too much topping.
5. Bake
Place the Lahmacun on a preheated pizza stone, baking steel or hot baking tray.
Bake for approximately 5–8 minutes, depending on your oven.
The edges should become lightly crisp while the centre remains flexible.
6. Serve
Serve the Lahmacun immediately while hot.
Top with fresh parsley, sliced onion mixed with sumac and a generous squeeze of fresh lemon juice.
Roll it up and eat it by hand.
Traditional Lahmacun is usually served without cheese.
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