Lahmacun – Baked Turkish Pizza Recipe

Introduction

Lahmacun, often called Turkish pizza, is a thin, crispy flatbread topped with a flavorful spiced meat mixture. This delicious and aromatic dish is perfect for a quick weeknight dinner or a satisfying snack. Let’s dive into how you can make authentic lahmacun right in your kitchen.

Ingredients

• 2 cups of all-purpose flour
• 1 tsp kosher salt (for dough)
• 1 ½ tsp cane sugar
• 2 tsp dried instant yeast
• 1 cup lukewarm water (for dough)
• 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 (for meat, avoid iodized)
• ¼ tsp ground black pepper
• 2 tbsp Turkish red pepper paste, scraped and leveled
• ⅔ cup water (for meat mixture)
• ½ tsp kosher salt (additional for meat mixture)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, 1 tsp kosher salt, cane sugar, and instant yeast. Gradually add lukewarm water while mixing, then knead the dough until it forms a smooth ball. Transfer to a floured surface, dust with flour, and knead for 5 minutes. Cover the bowl with a cloth and let the dough rise at room temperature until doubled in size, about 1 hour.
2. Step 2: While the dough rises, prepare the meat mixture. In a large bowl, add the ground meat, diced red bell pepper, onion, parsley, garlic, oregano, dried mint, cumin, ½ tsp kosher salt, black pepper, red pepper paste, ⅔ cup water, and ½ tsp kosher salt. Mix thoroughly with your hands for 5 minutes until well combined and aromatic. Set aside.
3. Step 3: Preheat your oven to 500 °F. Divide the risen dough into 6 equal pieces. On a floured surface, roll out each piece into a thin circle, keeping the edges flat and even. Dust off excess flour and transfer the dough to a nonstick baking sheet (do not use parchment paper).
4. Step 4: Spread about 4 tablespoons of the meat mixture evenly over each dough circle using your fingertips. Be gentle to avoid tearing the dough; cover the entire surface up to the edges. You can moisten bare spots with meat juices to help them brown nicely.
5. Step 5: Bake each lahmacun in the preheated oven for 6 to 8 minutes. Avoid opening the oven door while baking; use the oven light to check doneness. Once golden and cooked through, transfer the lahmacun to a heat-safe tray.
6. Step 6: Repeat the rolling, topping, and baking process with the remaining dough and meat mixture until all lahmacun are baked.

Tips & Variations

• For a different flavor, try half ground beef and half ground lamb. Lamb adds a richer taste.
• You can substitute Turkish red pepper paste with harissa or a mild chili paste, but adjust the amount to your spice preference.
• Serve lahmacun with fresh lemon wedges and chopped parsley for a bright finish.
• Rolling the dough very thin ensures a crispy, delicate texture, key to authentic lahmacun.
• If you don’t have a very hot oven, use a pizza stone or preheated baking steel to get a better crust.

Storage

Store leftover lahmacun wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. To reheat, warm them briefly in a hot oven or skillet to restore crispness. Avoid microwaving as it can make the crust soggy.

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 use pre-made pizza or flatbread dough as a shortcut, but making your own dough yields the best texture and flavor for traditional lahmacun.

What can I serve with lahmacun?

Lahmacun is commonly served with fresh lemon wedges, chopped fresh parsley, sliced onions, and sometimes a side of yogurt or a simple salad to balance its rich flavors.

Lahmacun – Baked Turkish Pizza Recipe

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Lahmacun, often known as Turkish pizza, is a thin, crispy flatbread topped with a flavorful mixture of ground meat, vegetables, and aromatic spices. This traditional dish combines a tender, homemade yeast dough with a spiced ground beef or lamb topping, baked quickly at a high temperature for a deliciously crispy result. Perfect as a snack or meal, lahmacun is easy to prepare and full of vibrant Mediterranean flavors.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 28 minutes
• Yield: 6 lahmacun pieces 1x
• Category: Main Course
• Method: Baking
• Cuisine: Turkish

Ingredients

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For the Dough

• 2 cups 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

1. Prepare the Dough: In a large mixing bowl, combine the flour, kosher salt, cane sugar, and dried instant yeast. Gradually add lukewarm water while mixing and kneading until a smooth ball of dough forms. Transfer the dough onto a floured surface, dust with additional flour on top and on your hands, and knead thoroughly for five minutes. Cover the bowl with a cloth or plastic wrap and let the dough rise at room temperature for one hour, or until it doubles in size.
2. Make the Seasoned Meat Mixture: In a separate large bowl, combine ground beef or lamb, diced red bell pepper, diced onion, chopped parsley, finely chopped garlic, dried oregano, dried mint, cumin, kosher salt, ground black pepper, Turkish red pepper paste, water, and additional kosher salt. Mix all ingredients thoroughly by hand for five minutes until aromatic and well blended. Set aside until ready to assemble.
3. Preheat the Oven: Preheat your oven to 500°F (260°C) to ensure a hot baking environment crucial for a crispy thin crust.
4. Shape the Dough: Once the dough has risen, divide it into 6 equal pieces. On a floured surface, roll out one piece at a time using a rolling pin dusted with flour. Roll the dough into a thin circle, ensuring even thickness and flat edges; this is not a pizza, so avoid puffed edges. Dust off excess flour from the dough surface.
5. Add the Meat Topping: Place the shaped dough on a nonstick baking sheet (do not use parchment paper as it may burn). Spoon approximately 4 tablespoons of the meat mixture onto the dough and spread evenly with your fingertips, gently and carefully without pressing too hard or creating holes. Extend the mixture to the edges, and if necessary, moisten bare spots with meat juices to achieve golden edges during baking.
6. Bake the Lahmacun: Transfer the baking sheet to the preheated oven and bake the lahmacun for 6 to 8 minutes. Avoid opening the oven door during baking to maintain temperature. Use the oven light to monitor the cooking progress.
7. Serve and Repeat: Carefully remove the cooked lahmacun from the oven and transfer to a heat-safe serving tray or pizza stone. Repeat the shaping, topping, and baking process for the remaining dough pieces until all six lahmacuns are done.

Notes

• Use non-iodized kosher salt as iodized salt can affect the dough and seasoning taste.
• Do not use parchment paper for baking; it can burn at high temperatures.
• The dough must be rolled very thin to achieve the traditional crispiness of lahmacun.
• Do not press hard when spreading the meat mixture to avoid tearing the dough.
• Ensure the oven is fully preheated to 500°F for best results.
• Let the dough rise until doubled in size for better texture.
• Ground lamb adds more authentic flavor but ground beef is a great alternative.

Keywords: Lahmacun, Turkish pizza, Turkish flatbread, ground beef lahmacun, lamb lahmacun, homemade Turkish pizza, spicy meat pizza, Mediterranean flatbread