Lahmacun
A thin, crispy flatbread topped with a spiced mixture of minced lamb, tomatoes, peppers, and onions. Often called 'Turkish pizza', it is traditionally served with a fresh parsley and onion salad.
Origin & history
Lahmacun has deep roots in the Middle East and Turkey, with the name derived from the Arabic 'lahm bi ajeen' (meat with dough). It is a quintessential street food, traditionally baked in stone ovens and meant to be eaten quickly while hot.
Ingredients
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Dough
Topping
The method
Step by step
- 01
Prepare the topping
20 minFinely mince the lamb, onion, garlic, and peppers. Mix with tomato paste, spices, and herbs until it forms a spreadable paste. The mixture should be very fine to ensure it cooks quickly on the thin dough.
Use a food processor for the vegetables to get a fine texture.
- 02
Roll and top
15 minRoll the dough into very thin circles. Spread a thin layer of the meat mixture over the dough, leaving a tiny border. The layer must be thin to ensure the dough crisps up.
The thinner the dough, the more authentic the result.
- 03
Bake
7 minBake in a very hot oven (250C+) for 5-7 minutes until the edges are crispy and the meat is cooked through.
Use a pizza stone for best results.
Chef tips
- — Serve with a squeeze of lemon and fresh parsley.
- — Roll the lahmacun into a wrap to eat.
Common mistakes
- — Making the dough too thick
- — Leaving the meat layer too chunky
Substitutions
- Lamb → BeefUse a higher fat percentage to mimic lamb.
Storage & serving
Best eaten fresh. Can be refrigerated and reheated in a pan.
Serve hot with a side of salad and lemon wedges.
Food safety
Ensure meat is cooked to 75C. Keep raw meat separate from other ingredients.
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