Turkish Lahmacun
Thin, crispy Turkish flatbread topped with spiced minced meat and fresh vegetables.
30 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- 3/4 cup warm water
- 2 tbsp olive oil
- 200g ground lamb or beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, finely diced
- 1/2 green bell pepper, finely diced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- Fresh parsley, lemon wedges, and sliced onions for serving
Nutrition Facts
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Instructions
Prepare the dough: In a bowl, mix flour, salt, sugar, and yeast. Gradually add warm water and olive oil, kneading until smooth. Cover and let rise for 1 hour.
Make the topping: In a bowl, combine ground meat, onion, garlic, tomato, bell pepper, tomato paste, paprika, cumin, red pepper flakes, salt, and black pepper. Mix well.
Divide the dough into 4 equal balls. On a floured surface, roll each ball into a thin round (about 8-10 inches in diameter).
Spread a thin layer of the meat mixture evenly over each dough round, leaving a small border around the edges.
Preheat oven to 475°F (245°C). Place lahmacun on a baking sheet or pizza stone and bake for 10-12 minutes until edges are crispy and meat is cooked.
Serve hot, garnished with fresh parsley, lemon wedges, and sliced onions. Roll or fold before eating.
Chef's Tips
- Dough Tip: For extra crispiness, let the dough rest longer (up to 2 hours).
- Spice Level: Adjust red pepper flakes to control heat.
- Alternative Cooking: Cook on a preheated skillet or grill for a smokier flavor.
- Vegetarian Option: Replace meat with finely chopped mushrooms and walnuts.
- Storage: Best eaten fresh, but can be reheated in a hot oven for a few minutes.
