Lahmacun – Baked Turkish Pizza Recipe

Introduction

Lahmacun, often called Turkish pizza, is a deliciously thin flatbread topped with a flavorful spiced meat mixture. This classic Middle Eastern dish is perfect for a quick meal or appetizer, boasting a perfect balance of herbs, spices, and fresh ingredients.

Ingredients

• 2 cups all-purpose flour
• 1 tsp kosher salt
• 1 ½ tsp cane sugar
• 2 tsp dried instant yeast
• 1 cup lukewarm water
• ½ pound ground beef or lamb
• ⅓ cup small-diced red bell pepper
• ½ cup small-diced onion
• ⅓ cup finely chopped parsley
• 2 cloves garlic, finely chopped
• 1 tsp dried oregano
• ½ tsp dried mint
• 1 tsp cumin
• ½ tsp kosher salt (do not use iodized)
• ¼ tsp ground black pepper
• 2 tbsp Turkish red pepper paste
• ⅔ cup water
• ½ tsp kosher salt

Instructions

1. Step 1: In a large mixing bowl, combine flour, kosher salt, cane sugar, and instant yeast. Gradually add the lukewarm water while mixing and knead until a smooth dough forms. Transfer the dough to a floured surface, dust with flour on top and on your hands, and knead for five minutes straight.
2. Step 2: Place the dough back into the bowl, cover with a cloth or plastic wrap, and let it rise at room temperature for about one hour or until doubled in size.
3. Step 3: Meanwhile, combine all meat mixture ingredients in a large bowl. Use your hands to mix thoroughly for five minutes until fragrant and well combined. Set aside.
4. Step 4: Preheat the oven to 500 °F (260 °C). Divide the risen dough into six equal pieces. On a floured surface, roll each piece into a thin circle, keeping the edges flat.
5. Step 5: Transfer each rolled dough piece onto a nonstick baking sheet (avoid parchment paper as it can burn). Evenly spread about 4 tablespoons of the meat mixture over the dough with your fingertips, reaching to the edges without pressing hard or making holes. Wet any bare spots with meat juices for golden edges.
6. Step 6: Bake in the preheated oven for 6 to 8 minutes. Keep the oven door closed during baking; use the oven light to check progress.
7. Step 7: Remove lahmacun to a heat-safe tray once cooked. Repeat the rolling, topping, and baking process until all six lahmacuns are ready.
8. Step 8: Serve warm with onion salad, fresh parsley sprigs, and lemon wedges for squeezing on top.

Tips & Variations

• Use lamb for a richer flavor, or beef for a milder taste.
• Add a pinch of crushed red pepper flakes to the meat mixture if you like it spicier.
• Serve with a dollop of yogurt or a fresh tomato cucumber salad for a refreshing contrast.
• If you don’t have Turkish red pepper paste, substitute with a mix of tomato paste and a bit of smoked paprika.

Storage

Store leftover lahmacun wrapped tightly in plastic wrap in the refrigerator for up to 2 days. Reheat in a hot oven or skillet to maintain crispness. Avoid microwaving as it may make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it covered. Allow it to come to room temperature before shaping and baking.

What can I use if I don’t have Turkish red pepper paste?

Mix tomato paste with a small amount of smoked paprika or chili powder to mimic the flavor and heat of Turkish red pepper paste.

Lahmacun – Baked Turkish Pizza Recipe

Print Recipe

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4.6 from 51 reviews

Lahmacun, often referred to as Turkish pizza, is a thin, crispy flatbread topped with a savory, spiced ground meat mixture. This traditional Middle Eastern dish combines flavorful beef or lamb with fresh herbs, garlic, and Turkish red pepper paste, baked to perfection in a hot oven. Perfect as a snack or meal, Lahmacun is best served fresh with lemon wedges, onion salad, and parsley for a zesty, aromatic experience.

• Author: Nora
• Prep Time: 1 hour 20 minutes
• Cook Time: 6-8 minutes per lahmacun
• Total Time: 1 hour 40 minutes
• Yield: 6 lahmacuns 1x
• Category: Main Course
• Method: Baking
• Cuisine: Turkish

Ingredients

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For the Dough

• 2 cups of all-purpose flour
• 1 tsp kosher salt
• 1 ½ tsp cane sugar
• 2 tsp dried instant yeast
• 1 cup of lukewarm water

For the Meat Mixture

• ½ pound ground beef or lamb
• ⅓ cup small-diced red bell pepper, packed
• ½ cup small-diced onion, lightly packed
• ⅓ cup finely chopped parsley, lightly packed
• 2 cloves garlic, finely chopped
• 1 tsp dried oregano
• ½ tsp dried mint
• 1 tsp cumin
• ½ tsp kosher salt (do not use iodized)
• ¼ tsp ground black pepper
• 2 tbsp Turkish red pepper paste, scraped and leveled
• ⅔ cup of water
• ½ tsp kosher salt

Instructions

1. Make the Dough: In a large mixing bowl, combine the flour, kosher salt, cane sugar, and instant yeast, mixing well. Gradually add lukewarm water while mixing, then knead the mixture into a smooth dough ball. Transfer to a floured surface and knead for five minutes, dusting with flour as needed. Cover the dough with a cloth or plastic wrap and let it rise at room temperature for one hour or until doubled in size.
2. Prepare the Seasoned Meat Mixture: In a large bowl, combine ground beef or lamb, diced red bell pepper, onion, chopped parsley, garlic, dried oregano, dried mint, cumin, kosher salt, black pepper, Turkish red pepper paste, water, and additional kosher salt. Mix thoroughly by hand for five minutes until the mixture releases a fragrant aroma. Set aside.
3. Preheat the Oven: Set your oven to 500°F (260°C) to ensure a very hot baking environment for crispy crust.
4. Shape the Dough: Once the dough has risen, cut it into six equal pieces. Lightly flour a hard surface, your hands, and a rolling pin. Roll one dough piece at a time into a thin, flat circle, flattening the edges to avoid puffiness. Dust off excess flour from the surface.
5. Assemble the Lahmacun: Place the rolled dough onto a nonstick baking sheet (do not use parchment paper). Spread 4 tablespoons of the meat mixture evenly over the surface using your fingertips, taking care not to press too hard or create holes. Extend the mixture to the edges, moistening any uncovered spots with meat juices for golden edges.
6. Bake: Place the baking sheet in the preheated oven. Bake for 6 to 8 minutes without opening the oven door. Use the oven light to check doneness. The lahmacun should be crispy with cooked meat on top.
7. Serve: Transfer the baked lahmacun to a heat-safe tray or pizza stone. Repeat the assembling and baking process for the remaining dough pieces. Serve warm with onion salad, fresh parsley, and lemon wedges.

Notes

• Use kosher salt as recommended since iodized salt may alter the flavor.
• Do not use parchment paper as it can burn at high oven temperatures; a nonstick baking sheet or pizza stone is ideal.
• Be patient while rolling the dough thinly and evenly for the best texture.
• Spreading meat mixture gently without holes ensures even cooking and maintains the dough’s integrity.
• Letting the dough rise properly is crucial for light and crispy lahmacun.
• Lahmacun is best eaten fresh and warm with fresh lemon juice squeezed on top for added brightness.

Keywords: lahmacun, Turkish pizza, baked flatbread, ground beef recipe, Turkish cuisine, homemade dough, savory flatbread, Middle Eastern food