Lahmacun Recipe

Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes
Yield: 6-8 lahmacuns
Category: Main Dish Method: Baking Cuisine: Turkish

Description

Lahmacun, often called Turkish pizza, features a thin, crispy dough topped with a flavorful blend of ground meat, vegetables, and spices. It’s perfect as a savory snack or light meal, served with lemon wedges and fresh herbs.

Ingredients

For the Dough:

• 1 cup warm water (105-115°F)
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 2 tablespoons olive oil, plus more for brushing

For the Topping:

• 1 lb ground lamb or beef (or a mixture)
• 1 medium onion, finely chopped or grated
• 1 green bell pepper, finely chopped
• 2 tomatoes, peeled, seeded, and finely chopped
• 1/4 cup tomato paste
• 1/4 cup chopped fresh parsley
• 1 tablespoon red pepper flakes (or to taste)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon allspice
• 1/4 teaspoon cinnamon
• Salt and black pepper to taste

Optional, for serving:

• Lemon wedges
• Fresh parsley or mint

Instructions

Prepare the Dough: In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. In another bowl, whisk together flour and salt. Add the flour mixture to the yeast mixture, along with olive oil. Mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Prepare the Topping: In a large bowl, combine ground meat, chopped onion, green bell pepper, tomatoes, tomato paste, parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and pepper. Mix well.

Assemble the Lahmacun: Preheat oven to 450°F (230°C). Line baking sheets with parchment paper. Once the dough has risen, punch it down to release air. Divide the dough into 6-8 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 8-10 inches in diameter. Spread a thin layer of the meat mixture over each dough circle, leaving a small border around the edges.

Bake the Lahmacun: Place the lahmacuns on the prepared baking sheets and bake for 10-15 minutes, or until the crust is golden brown and the meat is cooked through.

Serve: Let the lahmacuns cool slightly before serving. Serve them with lemon wedges and fresh parsley or mint, if desired.

Notes

Spice Level: Adjust the amount of red pepper flakes to your preference. You can also add other spices like cayenne pepper or Aleppo pepper for a different flavor. Vegetables: You can add finely chopped vegetables like red bell pepper or zucchini to the topping mixture. Make Ahead: You can prepare the dough and topping ahead of time and store them separately in the refrigerator. Assemble and bake the lahmacuns when you’re ready to eat. Grilling Option: You can also grill the lahmacuns instead of baking them. Grill over medium heat for 3-5 minutes per side, or until the crust is golden brown and the meat is cooked through.

Print