Lahmacun – Baked Turkish Pizza Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Preheat the Oven: Set your oven to 500°F (260°C) to ensure a very hot baking environment for crispy crust.
- 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.
- 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.
- 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.
- 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
Find it online: https://servedbynora.com/lahmacun-baked-turkish-pizza-recipe/
