I love this recipe because it’s quick to prepare, full of flavor, and incredibly versatile. The dough is simple and comes together with just a few pantry ingredients, while the spiced meat topping infuses each piece with rich Turkish aromas. I can enjoy it straight from the oven, topped with salad, or rolled up like a wrap for an easy on-the-go meal. It’s a fun and flavorful way to bring Middle Eastern cuisine to my table any day of the week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dough 2 cups Flour Using bread flour gives a chewier texture. 3/4 cups Water Warm water helps activate the yeast if you’re using it. 1 tsp Salt Enhances flavor; don’t skip this crucial ingredient!
For the Meat Topping 1 lb Ground Lamb Substitute with 80/20 ground beef for a different taste. 1 tbsp Paprika Smoked paprika can elevate the flavor profile. 1 tsp Cumin A key spice in authentic Lahmacun. 1 tsp Aleppo Pepper Substitute with red pepper flakes if unavailable. 1/2 tsp Black Pepper Fresh cracked pepper works best.
For the Salad Topping 1 cup Cherry Tomatoes Juicy and vibrant, essential for the topping. 1 small Onions Red onions are a great option for sweetness. 1/2 cup Green Olives Optional, adds a briny kick. 2 tbsp Olive Oil Try high-quality extra virgin for the best flavor. 1 tbsp Lemon Juice Freshly squeezed enhances brightness.
Directions
I begin by preparing the dough. In a large bowl, I combine the flour, warm water, and salt, mixing until a sticky dough forms. I cover it and refrigerate it overnight to let the flavor develop and the texture improve.
Next, I make the meat topping. In another bowl, I mix the ground lamb with paprika, cumin, Aleppo pepper, and black pepper until everything is well combined.
I preheat my oven to its highest temperature, about 450°F (235°C), and if I’m using a pizza stone, I place it inside to heat up.
On a floured surface, I roll out the chilled dough into thin discs—this gives that signature crispiness I love.
I spread a thin, even layer of the meat mixture over each dough disc.
I transfer the assembled lahmacun onto the preheated pizza stone or a baking sheet and bake for about 20 minutes until the crust turns golden and crisp.
While it bakes, I toss together cherry tomatoes, sliced onions, green olives, olive oil, and lemon juice to create a bright, tangy salad.
Once the lahmacun is ready, I top it with the salad mixture, slice, and enjoy it fresh out of the oven.
I like to change things up by using ground beef or even ground chicken for a lighter twist. Sometimes, I mix chopped parsley or mint into the salad topping for extra freshness. For a spicy version, I add chili flakes or a drizzle of hot sauce before serving. When I’m in the mood for a more Mediterranean flavor, I sprinkle feta cheese over the salad before adding it to the lahmacun. I also love rolling it up with a handful of arugula and a squeeze of lemon for a handheld wrap.
Storage/Reheating
I store leftover lahmacun in an airtight container in the refrigerator for up to 2 days. To reheat, I place it in a 375°F (190°C) oven for about 5–7 minutes until the crust crisps back up. I avoid microwaving it since it softens the dough. If I want to freeze it, I wrap the unbaked discs with the meat topping in parchment paper and store them in freezer bags for up to 2 months. I bake them straight from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day before and keep it refrigerated. It actually develops a better flavor that way.
Can I use store-bought pizza dough?
Yes, I can use store-bought dough in a pinch—it saves time and still gives great results.
What’s the best meat to use?
Ground lamb gives the most authentic flavor, but ground beef or chicken works beautifully too.
Can I make it spicy?
Absolutely! I add extra Aleppo pepper or a drizzle of harissa for a fiery kick.
How thin should the dough be?
I roll it out very thin—almost like a tortilla—so it bakes crisp and light.
Can I cook lahmacun on a skillet?
Yes, I cook it on a large cast-iron skillet over medium-high heat if I don’t want to use the oven.
Can I add vegetables to the meat mixture?
Yes, I sometimes mix in finely chopped bell peppers or tomatoes for added juiciness.
What should I serve with lahmacun?
I love serving it with fresh lemon wedges, yogurt sauce, or a side of pickled vegetables.
Can I make mini lahmacuns?
Yes, smaller versions make excellent appetizers or party snacks.
Why is my lahmacun soggy?
If the topping is too wet or the dough too thick, it won’t crisp up. I make sure to spread a thin layer of topping and bake on high heat.
Conclusion
This Easy Lahmacun recipe brings authentic Turkish street food to my home with minimal effort. I love how the crispy base, spiced meat, and zesty salad topping come together in perfect harmony. Whether I serve it for lunch, dinner, or as a snack, it always feels like a special treat. It’s simple, flavorful, and endlessly customizable—definitely my go-to when I’m craving a taste of Turkey.
This Easy Lahmacun recipe brings the vibrant flavors of Turkish street food to your kitchen. Featuring thin, crispy flatbread topped with perfectly spiced ground lamb and a refreshing tomato-onion salad, it’s an authentic and irresistible dish that’s quick, flavorful, and perfect for sharing.
Ingredients
For the Dough:
2 cups flour
3/4 cup warm water
1 teaspoon salt
For the Meat Topping:
1 lb ground lamb (or ground beef)
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon Aleppo pepper (or red pepper flakes)
1/2 teaspoon black pepper
For the Salad Topping:
1 cup cherry tomatoes, halved
1 small onion, thinly sliced
1/2 cup green olives (optional)
2 tablespoons olive oil
1 tablespoon lemon juice
Instructions
Prepare the dough: In a large bowl, combine flour, warm water, and salt. Mix until a sticky dough forms. Cover and refrigerate for at least 1 hour or overnight.
Make the meat topping: In another bowl, combine ground lamb with paprika, cumin, Aleppo pepper, and black pepper. Mix thoroughly.
Preheat the oven: Set the oven to 450°F (235°C) and place a pizza stone or baking sheet inside to heat.
Roll out the dough: On a floured surface, divide the dough into 4 portions and roll each one thinly—about the size of a tortilla.
Assemble the lahmacun: Spread a thin, even layer of the spiced meat mixture over each dough disc.
Bake: Transfer to the hot pizza stone or baking sheet and bake for 15–20 minutes, or until golden and crisp.
Prepare the salad: While baking, toss cherry tomatoes, onions, olives, olive oil, and lemon juice in a bowl.
Serve: Top baked lahmacun with the salad mixture, slice, and serve immediately.
Notes
Use bread flour for a chewier crust.
Ground beef or chicken can replace lamb for a milder version.
Add parsley or mint to the salad for extra freshness.
Roll the lahmacun with salad for a delicious wrap-style meal.
Cook on a skillet over medium-high heat if you don’t have an oven.
