Quick and Easy Lahmacun (Turkish Pizza with Seasoned Meat) Recipe
Introduction
Lahmacun is a flavorful Turkish flatbread topped with a seasoned meat mixture. Crispy and aromatic, it’s perfect for a light meal or snack and pairs beautifully with fresh herbs and lemon.
Ingredients
- 2 cups all-purpose flour
- 1 tsp kosher salt (for dough)
- 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 (for meat mixture; do not use iodized)
- ¼ tsp ground black pepper
- 2 tbsp Turkish red pepper paste
- ⅔ cup water
- ½ tsp kosher salt (additional)
Instructions
- Step 1: In a large mixing bowl, combine the flour, kosher salt, sugar, and instant yeast. Gradually add lukewarm water while mixing and kneading until a smooth dough forms. Transfer to a floured surface and knead for 5 minutes. Cover and let it rise at room temperature for about 1 hour or until doubled in size.
- Step 2: Meanwhile, prepare the meat mixture. In a large bowl, combine ground meat, diced bell pepper, onion, parsley, garlic, oregano, dried mint, cumin, kosher salt, black pepper, red pepper paste, water, and the additional salt. Mix well by hand for about 5 minutes until fragrant. Set aside.
- Step 3: Preheat your oven to 500 °F (260 °C). Divide the dough into 6 equal pieces. On a floured surface, roll each piece into a thin circle, keeping the edges flat.
- Step 4: Transfer each rolled dough to a nonstick baking sheet (avoid parchment paper). Spread about 4 tablespoons of the meat mixture evenly over the surface, gently pressing with your fingertips without tearing the dough. Wet any dry spots on the dough with meat juices to promote golden edges.
- Step 5: Bake in the preheated oven for 6-8 minutes without opening the door. Use the oven light to check for doneness. Once baked, transfer to a heat-safe tray. Repeat for remaining pieces.
- Step 6: Serve hot with onion salad, fresh parsley, and lemon wedges for squeezing over the top.
Tips & Variations
- Use ground lamb for a richer flavor or a mix of beef and lamb for balance.
- Ensure the dough is rolled thin for crispier lahmacun.
- Keep the edges flat to mimic traditional style rather than pizza crust.
- Adjust the amount of red pepper paste to control heat level.
- Serve with fresh herbs like mint or sumac for added freshness.
Storage
Store leftover lahmacun in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or skillet to retain crispness. For longer storage, freeze wrapped pieces and thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought dough instead of making my own?
Yes, you can substitute with store-bought pizza dough or flatbread dough, but homemade dough yields the best texture and flavor.
What can I use if I don’t have Turkish red pepper paste?
You can substitute with a mixture of tomato paste and a pinch of cayenne or smoked paprika to mimic the heat and color of Turkish red pepper paste.
PrintQuick and Easy Lahmacun (Turkish Pizza with Seasoned Meat) Recipe
Lahmacun is a traditional Middle Eastern flatbread topped with a flavorful mixture of ground meat, vegetables, and spices. This recipe guides you through making a soft, thin dough topped with a well-seasoned lamb or beef mixture, baked to crispy, golden perfection in a hot oven. It’s perfect for serving with fresh onion salad, parsley, and lemon wedges for an authentic and delicious meal.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 28 minutes
- Yield: 6 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
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 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 water
- ½ tsp kosher salt
Instructions
- Make the Dough: In a large mixing bowl, combine flour, kosher salt, cane sugar, and instant yeast. Gradually add lukewarm water while mixing and knead until a smooth ball of dough forms. Transfer to a floured surface, dust with flour on top, and knead vigorously for five minutes. Cover the bowl with a cloth or plastic wrap and let it rise at room temperature for about an hour or until doubled in size.
- Prepare the Seasoned Meat Mixture: In a large bowl, combine ground beef or lamb, diced red bell pepper, diced onion, chopped parsley, garlic, dried oregano, dried mint, cumin, kosher salt, black pepper, Turkish red pepper paste, water, and additional kosher salt. Mix thoroughly with your hands for five minutes until the mixture becomes fragrant and well combined. Set aside until ready to use.
- Preheat and Shape Dough: Preheat your oven to 500°F (260°C). Once the dough has proofed, divide it into six equal pieces. On a floured surface, roll out each piece into a thin circle using a rolling pin, flattening the edges as well. Remove any excess flour from the surface.
- Assemble Lahmacun: Place each rolled-out dough circle on a nonstick baking sheet. Spread about 4 tablespoons of the meat mixture evenly over the dough using your fingertips, being careful not to press too hard or create holes. Extend the mixture to the edges and wet any bare spots with meat juices to encourage even browning.
- Bake: Place the baking sheet in the preheated oven and bake for 6-8 minutes without opening the oven door. Use the oven light to monitor. Once golden and cooked through, transfer the lahmacun to a heat-safe serving tray. Repeat with remaining dough and meat mixture.
- Serve: Serve Lahmacun fresh with onion salad, extra parsley sprigs, and lemon wedges on the side for squeezing over the flatbread.
Notes
- Do not use iodized salt as it can affect the flavor of the meat mixture.
- Rolling the dough thin and even ensures a crispy texture typical of authentic lahmacun.
- Avoid using parchment paper in the oven, as it can burn at high temperatures; use a nonstick pan or pizza stone instead.
- Adding meat juices to bare dough spots on the edges prevents burning and gives golden edges.
- Maintain oven temperature and avoid opening the oven door during baking to ensure even cooking.
- This recipe works well with either ground beef or lamb according to your preference.
Keywords: Lahmacun, Turkish flatbread, Middle Eastern bread, ground meat topping, homemade flatbread, Turkish recipe, baked meat flatbread
