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Turkish Lahmacun

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3 cups All-purpose flour For the Dough
1 tablespoon Active dry yeast For the Dough
1 teaspoon Sugar For the Dough
1 teaspoon Salt For the Dough
1 cup Warm water For the Dough
2 tablespoons Olive Oil For the Dough
1 lb (450g) Ground lamb or beef For the Topping
2, finely chopped Onions For the Topping
3, finely chopped Tomatoes For the Topping
3-4 cloves, minced Garlic For the Topping
1/2 cup, chopped Fresh parsley For the Topping
2 tablespoons Tomato paste For the Topping
2 tablespoons (optional) Red pepper paste For the Topping
2 teaspoons Ground cumin For the Topping
2 teaspoons Paprika For the Topping
1 teaspoon Ground black pepper For the Topping
Salt to taste For the Topping
Fresh lemon wedges For Serving
Fresh parsley leaves For Serving
Sliced tomatoes For Serving
Sliced onions For Serving

Nutritional information


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Turkish Lahmacun

  • Spicy
  • 25 mins
  • Medium




Prepare the Dough:

  1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
  2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
  3. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.

2. Prepare the Topping:

  1. In a large bowl, mix together the ground meat, onions, tomatoes, garlic, parsley, tomato paste, red pepper paste (if using), cumin, paprika, black pepper, and salt until well combined. Adjust seasoning to taste.

3. Assemble and Bake:

  1. Preheat your oven to 475°F (245°C).
  2. Divide the dough into small balls, about the size of a lemon. Roll out each ball into thin circles, about 1/8 inch thick.
  3. Place the rolled-out dough on a baking sheet lined with parchment paper.
  4. Spread a thin layer of the meat mixture evenly over the dough, leaving a small border around the edges.
  5. Bake in the preheated oven for about 10-12 minutes or until the edges of the dough are golden brown and crispy, and the meat topping is cooked through.
  6. Repeat with the remaining dough and meat mixture.

4. Serve:

  1. Serve the lahmacun hot out of the oven with fresh lemon wedges, parsley leaves, sliced tomatoes, and onions.
  2. To eat, squeeze lemon juice over the lahmacun, place some parsley leaves and slices of tomato and onion on top, then roll it up and enjoy!

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