Lahmacun – Baked Turkish Pizza Recipe

Introduction

Lahmacun is a delicious Turkish-style baked flatbread topped with a flavorful, spiced meat mixture. Often called Turkish pizza, it’s thin, crispy, and perfect for a quick meal or appetizer. This recipe guides you through making the dough and the savory topping from scratch.

Ingredients

• 2 cups all-purpose flour
• 1 tsp kosher salt
• 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, 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. Step 1: In a large mixing bowl, combine flour, salt, sugar, and yeast. Gradually add lukewarm water while mixing and knead until a ball of dough forms. Transfer to a floured surface and knead for 5 minutes, dusting with flour as needed.
2. Step 2: Cover the dough with a cloth or plastic wrap and leave it at room temperature for about one hour, or until it doubles in size.
3. Step 3: While the dough rises, mix all the meat mixture ingredients in a large bowl. Knead with your hands for 5 minutes until fragrant and well combined. Set aside.
4. Step 4: Preheat your oven to 500 °F (reduce to 475 °F if using a dark nonstick baking sheet).
5. Step 5: Divide the dough into six equal pieces. On a floured surface, roll each piece into a thin circle, including the edges, using flour on your hands and rolling pin to prevent sticking.
6. Step 6: Carefully transfer the rolled dough circles to a nonstick baking sheet. Avoid using parchment paper as it may burn.
7. Step 7: Spread about 4 tablespoons of the meat mixture evenly over each dough circle with your fingertips. Do not press hard or create holes. Wet any bare spots with meat juices to help create golden edges.
8. Step 8: Bake each lahmacun for 6 to 8 minutes without opening the oven door, using the oven light to check. Once done, transfer to a heat-safe tray or stone.
9. Step 9: Repeat with the remaining dough and meat mixture until all six lahmacuns are baked.
10. Step 10: Serve immediately with onion salad, fresh parsley, and lemon wedges.

Tips & Variations

• If the dough feels too sticky, add a little extra flour gradually while kneading.
• For a spicier version, add more Turkish red pepper paste or a pinch of chili flakes to the meat mixture.
• You can substitute ground beef with lamb or a mix of both for richer flavor.
• Do not skip the dough resting time; it’s essential for a soft, elastic dough.
• Use a pizza stone if you have one for a crispier bottom crust.

Storage

Store any leftover lahmacun in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or a skillet to maintain crispiness. It’s best enjoyed fresh but can also be frozen before baking for up to one month; thaw before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, you can use regular yeast, but you will need to activate it first by dissolving in warm water with a pinch of sugar and letting it sit until bubbly before adding to the flour.

Is lahmacun gluten-free?

Traditional lahmacun uses all-purpose wheat flour, so it is not gluten-free. For a gluten-free option, special flour blends would need to be used and tested for texture adjustments.

Lahmacun – Baked Turkish Pizza Recipe

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★★★★★

4.7 from 52 reviews

Lahmacun, often referred to as Turkish pizza, is a deliciously thin, crispy flatbread topped with a well-seasoned mixture of ground meat, vegetables, and herbs. This authentic recipe features a perfectly tender dough combined with a flavorful blend of ground beef or lamb, red bell pepper, onion, garlic, and traditional Turkish spices. Baked at a high temperature for a short time, it results in a savory, aromatic treat that’s perfect served fresh with onion salad, parsley, and lemon wedges.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 6-8 minutes per lahmacun; total approx. 45 minutes including baking all pieces
• Total Time: 1 hour 20 minutes
• Yield: 6 lahmacuns 1x
• Category: Pizza, Flatbread
• Method: Baking
• Cuisine: Turkish
• Diet: Halal

Ingredients

Scale 1x2x3x

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. Make the Dough: In a large mixing bowl, combine the flour, kosher salt, cane sugar, and instant yeast thoroughly. Gradually add the lukewarm water while mixing, kneading until a smooth ball of dough forms. Transfer to a floured surface, dust the dough and your hands with flour, and knead vigorously for five minutes. Cover the bowl with a cloth or plastic wrap and allow the dough to rise at room temperature for about one hour, or until doubled in size.
2. Prepare the 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, and water. Mix with your hands for five minutes until the mixture becomes aromatic and well blended. Set aside until ready to use.
3. Preheat the Oven: Preheat your oven to 500 °F (or 475 °F if using a dark nonstick baking sheet).
4. Shape the Dough: Once the dough has risen, divide it into six equal pieces. Lightly flour your work surface and hands. Roll out each piece of dough into a thin circle, about 8-10 inches in diameter, flattening the edges completely. Avoid creating thick or puffy crust edges as this is not a traditional pizza crust.
5. Assemble the Lahmacun: Transfer each rolled dough circle onto a nonstick baking sheet. Avoid using parchment paper to prevent burning. Evenly spread about 4 tablespoons of the meat mixture over the surface using your fingertips, spreading gently to cover the edges and lightly wetting any bare spots to promote golden edges while baking.
6. Bake: Place the baking sheet in the preheated oven and bake for 6 to 8 minutes. Avoid opening the oven during baking; instead, use the oven light to monitor doneness. The lahmacun should be golden and cooked through.
7. Serve: Remove from the oven and transfer the lahmacun to a heat-safe tray or pizza stone. Repeat the assembly and baking process for all six pieces. Serve hot with fresh onion salad, extra parsley, and lemon wedges on the side for squeezing.

Notes

• If using a dark nonstick baking sheet, reduce oven temperature to 475 °F to prevent burning.
• If the dough feels too sticky to handle, sprinkle additional flour as needed when rolling.
• Allowing the dough to rest and rise is essential to develop texture and flavor.
• This recipe uses halal-certified ground beef but can be substituted with lamb or a mix for preference.

Keywords: Lahmacun, Turkish pizza, flatbread, ground beef, lamb, Turkish red pepper paste, easy Turkish recipe, savory flatbread, Middle Eastern cuisine