Lahmacun gets compared to pizza constantly, even though the two have almost nothing in common once you make them: thin, crackery flatbread topped with a paper-thin layer of spiced ground meat, baked at very high heat until the edges blister, then rolled up with herbs and lemon.
Lahmacun is a Turkish street food classic, though versions of it show up across the Levant and southeastern Turkey under different names. The dough is rolled almost translucently thin and spread with a mixture of ground lamb or beef, onion, tomato, red bell pepper, garlic, and parsley pulsed together into a spreadable paste, then baked hot and fast so the meat cooks through in the same few minutes it takes the crust to crisp. The classic way to eat it is rolled up around a squeeze of lemon, fresh parsley, and thin slices of raw onion, almost like a taco.
With a glass of ayran and a simple çoban salatası (recipes on the site), it makes a full, easy dinner. The dough is forgiving, and once you get the hang of rolling it thin, this becomes a fast weeknight meal.
Lahmacun Recipe
Ingredients
- For the Dough:
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1 cup warm water
- 2 tbsp olive oil
- 1 tsp salt
- For the Topping:
- 1 lb ground lamb or beef (or a mix)
- 1 small onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 2 plum tomatoes, roughly chopped
- 3 cloves garlic
- 1/2 cup fresh parsley, plus more for serving
- 2 tbsp tomato paste
- 1 tbsp Turkish red pepper paste (biber salçası), or extra tomato paste plus a pinch of chili flakes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp Aleppo pepper or a pinch of cayenne, optional
- Salt and black pepper, to taste
- 2 tbsp olive oil
- For Serving:
- Lemon wedges
- Thinly sliced red onion
- Fresh parsley leaves
Instructions
- Make the dough: dissolve the sugar and yeast in the warm water and let sit 5-10 minutes until foamy. Combine with the flour, olive oil, and salt in a stand mixer or by hand, and knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place for about 1 hour, until doubled.
- Meanwhile, make the topping: pulse the onion, bell pepper, tomatoes, garlic, and parsley in a food processor until finely chopped but not pureed into liquid.
- Transfer to a bowl and mix in the ground meat, tomato paste, red pepper paste, cumin, smoked paprika, Aleppo pepper if using, olive oil, salt, and black pepper until well combined.
- Preheat oven to as hot as it will go, ideally 500°F, with a pizza stone or an inverted baking sheet inside to heat up.
- Divide the risen dough into 6 pieces. On a floured surface, roll each piece out as thin as you can, into a rough oval about 10-12 inches long.
- Spread a thin, even layer of the meat mixture over each piece of dough, all the way to the edges, leaving no bare dough showing.
- Slide the flatbreads, a batch at a time, onto the hot stone or baking sheet and bake for 6-8 minutes, until the edges are blistered and the meat is fully cooked.
- Serve hot, topped with sliced red onion and parsley, with lemon wedges for squeezing. Roll or fold to eat.
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